Zucchini Coins

By Yankee Magazine

Jul 26 2013


This easy recipe for zucchini coins makes using up your leftover summer squash a snap!


Makes 2 to 4 servings.


3 small to medium green zucchinis
3 tablespoons olive oil
1/4 cup flour
1/4 teaspoon kosher salt
1/8 teaspoon ground pepper
1/2 teaspoon dried thyme, basil, or oregano


Place everything except the zucchinis and oil in a paper bag, and shake to mix. Slice zucchinis into coins, then shake in the bag to coat. Heat the olive oil in a skillet and saute the zucchini coins over medium heat for about 3 minutes on each side. Serve hot.