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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JSYTH

Cooking Level: Intermediate

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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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Jen

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Reviewed: Aug. 21, 2009

Good! Quick and tasty. Really yummy dipped in plain yogurt. Thanks! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Aug. 21, 2009

Not as crisp as i would have liked, but that may have been my own fault. Good idea.

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Tara V.

Cooking Level: Intermediate

Living In: Fleetwood, Pennsylvania, USA

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Reviewed: Aug. 21, 2009

Let me start out with I don't like squash, I'll eat it in zucchini bread, but that's about it. I tried this recipe, after reading reviews I sliced chips very thin, and made these changes used 4 tbs. parmesan cheese and added 1 tsp. garlic powder. They were great!!! I can make one suggestion use Kraft parmesan cheese, the second time I made them I used some other brand, they weren't good to me at all.

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JUDYSUSA

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Reviewed: Aug. 18, 2009

Here is my new favorite snack. I like to cook these a little longer and pull them just before they burn. To make them a touch healthier, I don't use the bread crumbs and they are still good.

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Shiger

Cooking Level: Beginning

Living In: Apex, North Carolina, USA

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Reviewed: Aug. 18, 2009

nothing special

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Emily Lynn

Cooking Level: Beginning

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Reviewed: Aug. 17, 2009

Yummy! A healthy alternative to fried without compromising the taste. Did add some garlic an basil. Thanks.

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Jenni in Avon

Cooking Level: Expert

Living In: Avon, Indiana, USA

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Reviewed: Aug. 13, 2009

OMG... what a great healthy way to have zucchini as opposed to the deep fried kind. I used one egg since I didn't feel like wasting the yolk. I added some flax to the breadcrumbs mixture to help add fiber and bind them better. I also added a little garlic powder after reading some other reviews. I also cut my zucchini thin so that way they would be crunchier. Good recipe!

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Dancing Queen

Cooking Level: Intermediate

Home Town: Hanford, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Aug. 12, 2009

Delicious as is!!!

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ByMarce

Cooking Level: Intermediate

Home Town: Lima, Ohio, USA

Living In: London, Ohio, USA

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Reviewed: Aug. 11, 2009

I followed a few tips from previous rating. Spraying the chips with cooking spray gave a good crisp and also not cutting zucchini too thick. I added garlic salt, onion powder, smoked paprika, and extra Parmesan cheese....very good

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K-nutt

Cooking Level: Intermediate

Home Town: Molalla, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Aug. 10, 2009

eh, they are ok! i prefer to cook them on the stove top.

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Chefbound

Cooking Level: Expert

Home Town: Ontario, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 9, 2009

Great recipe!

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coladapina

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Reviewed: Aug. 7, 2009

Very good. Everyone loved them.

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2009

I sliced these very thin, and added garlic powder and doubled the parmesan cheese. I baked for 10 minutes on one side, flipped them, and then baked them for another 10. I broiled them at the end too to make sure they were crispy.

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Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Aug. 3, 2009

I had a huge zucchini given to me by a neighbor, so I gave this recipe a try. It tasted a lot like eggplant parmigiana, but I was looking for something crispier. If I try this again, I'll try to slice even thinner. Personally though, I think zucchini is best marinated in Italian dressing and grilled on a skewer!

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Amninta

Cooking Level: Intermediate

Home Town: Coral Springs, Florida, USA

Living In: Champaign, Illinois, USA

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Reviewed: Aug. 2, 2009

These were DELICIOUS! I didn't have breadcrumbs so I ground up saltines, which made it a little too salty. I gave it 5 stars because I know they would have been perfect with the breadcrumbs. I added garlic powder, onion powder and some dried herbs- my 8 year old couldn't get enough of these! I will be making these again!

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April P.

Cooking Level: Expert

Living In: Wauseon, Ohio, USA

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Baked Zucchini Chips

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