Reviewed: Nov. 6, 2009

this was just ok. easy to make but needs a lil more seasoning of some sort.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Nov. 6, 2009

Just what I was looking for! I was having friends for dinner and one of them can't eat cheese (can you image) which I normally would service as an app. So I went searching and found this! It wasn't hard to put together and it really only took 15 minutes. Will make again soon! I served it with some left over pasta sauce.

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erink

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Reviewed: Nov. 2, 2009

I guess I would need a mandolin to make these thin enough to get crispy. My zucchini still tasted a little bitter even with the added garlic powder and parm cheese.

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StunnaShades

Cooking Level: Intermediate

Home Town: Potomac, Maryland, USA

Living In: Washington, D.C., USA

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Reviewed: Oct. 8, 2009

I gave it 4 stars for the idea, but changed too many things to rate the original recipe a 5. I used cornflake crumbs instead of bread crumbs, because that is what I had on hand. Added the parmesan, basil, salt, pepper and double dipped the slices. Also cut them thinner than 1/4 inch. This recipe could be endlessly modified and still come out tasty.

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jammari

Cooking Level: Expert

Home Town: Winkler, Manitoba, Canada

Living In: Steinbach, Manitoba, Canada

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Reviewed: Oct. 7, 2009

Great way to use up zucchini from our CSA. My 4 year old will eat these with some tomato sauce. It's a great healthy snack or side.

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Kelly Krocker

Cooking Level: Intermediate

Living In: North Massapequa, New York, USA

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Reviewed: Oct. 6, 2009

Definitely have to make some adjustments such as doubling parm cheese. This recipe was just okay for my tastes.

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Marina

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Reviewed: Oct. 1, 2009

Excellent!! My teenage son loved these. Added a bit of cayenne pepper to bread crumb mixture. Also baked slices of red potato prepared the same way (delicious!!!). Made these to go with the Spinach Potato Frittata and found they really complement each other very well. A real winner, I’ll make this one of my regulars.

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onnaquest

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Reviewed: Sep. 29, 2009

Great! I only had panko bread crumbs, so used those seasoned with a garlic spice mix and extra parmesan and they turned out nice & crunchy. My family loved these, and our 7 year old proclaimed them to be the BEST way to eat zucchini!

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jrbaker

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Sep. 28, 2009

Yum! Used my homemade seasoned bread crumbs that I had in the freezer. Used a whole egg instead of the whites. I have an Italian Herb Grinder that has red pepper in it, gave it a really nice kick. Really good, fast & easy. Thanks!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2009

I'm always looking for healthy (and delicious) recipes, and this one hit the spot. I added some herbs to the bread crumbs but otherwise kept the recipe as is. This were great and will become a regular addition to our meals. Thanks!

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Andrea

Cooking Level: Intermediate

Home Town: Hagerstown, Maryland, USA

Living In: Frederick, Maryland, USA

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Reviewed: Sep. 22, 2009

I thought the concept of these were fabulous and when I tasted them hot out of the oven, I loved them but after setting out for a few minutes and needing to be re-heated in microwave, not so great. My son liked the first one then, bailed out after that and quit eating them! The key is the hot oven to crisp them up and I also added more cheese than called for b/c we love our cheese in any form. All and all not bad but like other's have said, should be served immediately after baking oh and it was very quick which is a plus!!

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COOKIN4FIVE05

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Vancouver, Washington, USA

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Reviewed: Sep. 18, 2009

This was a fantastic alternative to frying! I used panko bread crumbs and I thought it was a good but not necessary substitution.

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nonancolorado

Home Town: Detroit, Michigan, USA

Living In: Evans, Colorado, USA

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Reviewed: Sep. 13, 2009

wonderful! i didn't have any parmesan cheese on hand so i used regular shredded. only used 1 egg and a little lemon juice. the recopies was absolutely delish. will make again...and again!

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Isabela14

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Reviewed: Sep. 8, 2009

Tasted good but the breading stuck to the pan rather than the zucchini.

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Jessi C.

Cooking Level: Beginning

Home Town: Fremont, California, USA

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Reviewed: Sep. 7, 2009

I added quite a bit to the bread crumbs..garlic powder, extra parmesan, seasoned salt and basil...these were devoured in no time. I served them with "Chunky Marinara" from this site.

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MomTo6

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Aug. 31, 2009

Great flavor - baked about 5 minutes each side and found that to be a good consistency...still has enough crispness from the veggie. I used seasoned bread crumbs; would probably need extra seasoning if I hadn't done this. A great side-dish! Served with "Baked Shrimp w/ Feta and Tomato" for a healthy weeknight dinner!

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Aug. 31, 2009

Good. Used yellow squash instead of zucchini. Came out a little softer than crispy. Added extra garlic powder and onion powder. used whole eggs instead of egg whites. In the end i used 3 eggs and over a cup of bread crumbs including extra other ingredients for 1 large yellow squash.

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FallenAngel2781

Cooking Level: Intermediate

Home Town: Hillsborough, New Hampshire, USA

Living In: Marlborough, New Hampshire, USA

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Reviewed: Aug. 27, 2009

Fabulous! Used 2 full eggs, 1/2 panko & 1/2 seasoned bread crumbs, extra garlic & Italian seasonings. 10 minutes each side. Best zucchini recipe I've found this summer.

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