The reviewer gave this recipe 3 stars. This recipe averages a 4.17 star rating.
Photo by ALFANN02
Reviewed: Nov. 6, 2009
this was just ok. easy to make but needs a lil more seasoning of some sort.
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
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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The reviewer gave this recipe 2 stars. This recipe averages a 4.17 star rating.
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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Photo by StunnaShades

Cooking Level: Intermediate

Home Town: Potomac, Maryland, USA
Living In: Washington, D.C., USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
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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Photo by jammari

Cooking Level: Expert

Home Town: Winkler, Manitoba, Canada
Living In: Steinbach, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
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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Photo by Kelly Krocker

Cooking Level: Intermediate

Living In: North Massapequa, New York, USA
The reviewer gave this recipe 3 stars. This recipe averages a 4.17 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Photo by jrbaker
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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Cooking Level: Expert

The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Photo by Scotdog
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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Photo by Scotdog

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
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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Photo by Andrea

Cooking Level: Intermediate

Home Town: Hagerstown, Maryland, USA
Living In: Frederick, Maryland, USA
The reviewer gave this recipe 3 stars. This recipe averages a 4.17 star rating.
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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Photo by COOKIN4FIVE05

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Vancouver, Washington, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
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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Home Town: Detroit, Michigan, USA
Living In: Evans, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.17 star rating.
Reviewed: Sep. 8, 2009
Tasted good but the breading stuck to the pan rather than the zucchini.
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Photo by Allrecipes

Cooking Level: Beginning

Home Town: Fremont, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Photo by MomTo6
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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Photo by MomTo6

Cooking Level: Intermediate

Home Town: San Jose, California, USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
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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Photo by FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA
Living In: Prior Lake, Minnesota, USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
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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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Hillsborough, New Hampshire, USA
Living In: Marlborough, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Aug. 24, 2009
Mine were kind of mushy, but I think we just didn't cook them long enough. We will definitely try them again and cook them longer!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Photo by CookinBug aka JL86
Reviewed: Aug. 21, 2009
Good! Quick and tasty. Really yummy dipped in plain yogurt. Thanks! :)
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Photo by CookinBug aka JL86
Home Town: Ithaca, Michigan, USA

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