Collecting My Coins

I do a lot of blog browsing, and with all the wonderful food blogs out there I'm constantly stumbling onto new ones. With all those food blogs comes the discovery of many new recipes and the reminder of quite a few others that I already know and love, but maybe sometimes let fall to the back of my mind. One of those new recipes I found recently was over at Janet Is Hungry. I can't recall how I found her blog, but Janet has a recipe for baked zucchini coins that immediately caught my eye. I love, capital L-O-V-E zucchini, and I thought this recipe would work perfectly with crookneck squash, another one of my favorites. For forever since I can remember fried squash has been one of my very favorite foods, but being that it's DEEP FRIED I try to refrain from eating it very often, so when I found this recipe it seemed like the perfect concept. I simplified the recipe a little, using storebought breadcrumbs and added a dash of Montreal seasoning. I've made the recipe twice and the first time around I loved it, but my Big, Bad Dad had a minor complaint and a few suggestions. He didn't care for the seasoning, saying the inclusion of sage in the spice blend made it taste like "Thanksgiving". "What's wrong with that???" I ask! Big, Bad Dad's suggestion? "Next time I think it would be better if you just breaded them in plain cornmeal." So that's what I did, but take my word for it, you should not, not, not use just cornmeal. Unless of course you want your zuccs and squash to taste like uncooked cornmeal. Yeah, not a good flavor, but at the last minute we stuck them under the broiler so they weren't a total loss. From here on out, it's breadcrumbs all the way in this recipe for me. Baked Squash and Zucchini Coins 1/2 plain breadcrumbs Montreal seasoning to taste 1 zucchini 1 yellow squash 1 egg olive oil 1. Mix breadcrumbs and seasoning on a plate. 2. Beat egg in a small bowl. 3. Slice zucchini and squash into 1/4" thick coins. 4. Dip zucchini and squash into egg and then into breadcrumb mixture. 5. Coat a parchment lined cookie sheet with a couple of tablespoons of olive oil. Arrange zucchini and squash coins on cookie sheet and back at 425 for about 10 minutes per side, until golden brown.