Coconut Encrusted Zucchini Rounds

Coconut Encrusted Zucchini RoundsIt’s a gorgeous summer day during Fourth of July week and I’m…sitting in a Starbucks writing this blog post. Womp womp wommmp. I was planning on being at the Jersey Shore soaking up the sun today, but on Friday night my boyfriend broke his hand during a charity MMA fight (he won though—I’m sure he’d want me to clarify that haha), so travel was out of the question. I’ll still be heading to the Vineyard soon though, so I’ll stop complaining and get to today’s delicious snack recipe. 🙂

Coconut Encrusted Zucchini Rounds Coconut Encrusted Zucchini RoundsThese coconut encrusted zucchini rounds are SO GOOD. Soft, juicy zucchini slices coated in a crispy coconut crust—the texture is so on point. I may or may not have eaten the entire first batch by myself in under 10 minutes…

Coconut Encrusted Zucchini Rounds

Coconut Encrusted Zucchini Rounds

Yield: 24 bites

Coconut Encrusted Zucchini Rounds

Soft, juicy baked zucchini slices inside a crispy coconut crust.

Ingredients

  • 1 zucchini
  • 1/3 cup coconut flour
  • ¼ heaping cup shredded coconut (you can use sweetened or unsweetened)
  • 1 egg
  • 2 tbsp coconut milk
  • ½ tsp sea salt

Instructions

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Cut zucchini into 1/8-1/4” slices.
  3. Beat egg and coconut milk in a small bowl. Mix coconut flour, shredded coconut and sea salt in a separate bowl.
  4. Dip the zucchini slices into the egg mixture then into the coconut mixture, making sure they’re evenly coated. Place on a parchment paper-lined baking sheet.
  5. Bake for 15 minutes, flip slices, and then bake for an additional 5-10 minutes, or until outside crust is golden brown.

Notes

Try to spread the coconut flour thinly and evenly over the zucchini. If there are globs not fully adhered to the egg mixture, they’ll remain powdery when you place in the oven.

http://pumpsandiron.com/2014/06/30/coconut-encrusted-zucchini-rounds/

Coconut Encrusted Zucchini Rounds Coconut Encrusted Zucchini Rounds

Anyone else putting in a short workweek before the 4th? How many out-of-office email replies have you gotten today—I’m at three… 🙂

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Comments

  1. making these… like tonight!

  2. I will be trying these out ASAP they look so yummy!

  3. These look delicious!

    And yes, it seems like a lot of people aren’t in work this week. Fourth of July combined with World Cup fever has really set in here in DC!

  4. These look delicious! I am definitely pinning this recipe.
    The Grass Skirt

  5. Heavens this looks good….

  6. These look delicious! I have never heard of coconut flour…I will have to look for some of that

  7. These look amazing adding to my “must try” recipe list right now.

  8. these look so amazing!! I just pinned, can’t wait to make!

  9. Made these the other day and loved them! My husband was on the fence, but he is not a coconut freak like me!:) I am sharing this link on my blog today! Thanks Nicole!! YUM!

  10. Can you substitute the coconut flour? I know it will kind of lose the “coconut encrusted” effect, but I don’t have any on hand and want to make these ASAP!

    • Yes, you could definitely use another type of flour! It won’t have the same sweetness that coconut flour has though, so maybe just use sweetened shredded coconut to balance it out. Let me know what you use and how it turns out! 🙂

  11. This is not VEGAN

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