Zucchini nachos

Ingredients:

• 0.5 cups flour
• 3 large eggs, beaten
• 2.5 tbsp. panko breadcrumbs
• 450 g zucchini (2-3 small fruits), cut into 0.5 cm thick circles.
• 130 g of grated Mexican cheese mix (Monterey Jack, Cheddar, Asadero, Queso Quesadilla)
• 1/4 cup chopped pickled jalapeño peppers
• 0.5 cup sour cream
• 1 cup sauce pico de gallo or salsa
• 1 small avocado, diced
• 1 radish, thinly sliced
• A small handful of coriander leaves and soft stems
• 1 lime, cut into 4 pieces
• Special equipment: 2 baking racks, 2 baking sheets with sides

Preparation:

1. Place two oven racks on the bottom and top racks and preheat the oven to 220°C (425°F). Place the racks on baking sheets and generously spray them with cooking spray.
2. In a large zip-lock bag, combine the flour and 3/4 teaspoon of salt. In another zip-lock bag, combine the eggs and 3/4 teaspoon of salt. In a third bag, combine the breadcrumbs and 3/4 teaspoon of salt.
3. Place half of the zucchini rounds in the first bag and shake well to coat them in flour. Remove the rounds and shake off any excess flour. Transfer them to the bag with the eggs and shake and massage them well with your hands until the zucchini is coated in the egg mixture. (For a neater finish, use one hand for the dry ingredients and the other for the wet ingredients.) Then transfer them to the bag with the breadcrumbs and coat them completely. (Some of the green zucchini will still show through the breadcrumbs.) Transfer them to the prepared baking sheets and spray generously with cooking spray (no need to turn the rounds over). Repeat with the remaining zucchini.
4. Bake until golden brown and tender, 25–30 minutes. Rotate the baking sheets halfway through baking.
5. Reduce the oven temperature to 350°F (175°C). Let the baking sheets cool slightly. Remove the rack from one of them and line the baking sheet with foil. Transfer the baked zucchini to the foil and sprinkle with cheese and jalapeño. Bake for 10 minutes until the cheese melts. Thin the sour cream with a little water and drizzle over the nachos. Garnish with salsa, avocado, radishes, and cilantro. Serve with lime wedges.