Reviewed: Jun. 15, 2009

The base idea of the recipe is good, but I had to mak too many changes for it to suit my taste.

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Reviewed: Jun. 13, 2009

This was a major disappointment. Flavorless, and not nearly as good as a dozen ways I already use up zucchini. My family begged me to not make this again.

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Dr. Ruth

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Reviewed: Jun. 11, 2009

Very good! I made these last night and we're having them again tonight. I think the secret is to spray the baking sheet really well and slice the zucchini thin. I used Italian bread crumbs and added seasoned salt to the mix.

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Holly

Cooking Level: Expert

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Reviewed: Jun. 3, 2009

The thinner the better! I slice mine with a vegetable peeler.

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Terri1984

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Reviewed: May 22, 2009

I followed suggestions and added garlic powder and sprayed both sides with cooking spray. Excellent.

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Kathyskooking

Cooking Level: Intermediate

Living In: La Crosse, Wisconsin, USA

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Reviewed: May 22, 2009

These were so good! I followed the recipe exactly as written. Next time I will increase the amount of parmesan as suggested.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2009

I have another recipe for "Fried" Zucchini sticks (really baked) and it calls for a bunch of oil. This is BY FAR better...I used Olive Oil spray like other users suggested before I baked and after I flipped. I used a gluten free "italian herbed" bread crumb from Whole Foods Market...vegan parmesean cheese, and skipped the black pepper. AWESOME! Thin slices yield crispier zucchini chips...so darn good. Definitely a keeper!

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Christina

Cooking Level: Beginning

Living In: Long Beach, California, USA

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Reviewed: Apr. 12, 2009

I've been making these for a long time now, based on a similar recipe my mom gave me. I add garlic powder and seasoned salt to the breadcrumb mix, and use a whole egg. I also slice the zucchini real thin (they come out crisper that way), and bake them at 270 C for 25 minutes, turn over and bake 5 more mins. They're really tasty dipped in ranch. Beware: they're pretty messy to make!

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Parjata

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Reviewed: Apr. 6, 2009

Eh. These were tasty but I am definitely not as enthusiastic as some of the other reviewers. I flavored my breadcrumbs with garlic powder, oregano, parsley and a healthy serving of parmesan. Dipped the zucchini in a whole beaten egg and then in the bread crumbs and baked as instructed. They were fine, they just weren't amazing and frankly, they were a little it dry which was surprising considering this is zucchini we are talking about here. They were good, just not great. I'd rather cook in a pan with onions and garlic.

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littlemissdelight

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Reviewed: Mar. 20, 2009

This was pretty good. Will probably make again, but next time I might add some extra parmesan.

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Janet R.

Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 16, 2009

Used seasoned bread crumbs and added some extra garlic powder and black pepper. I tried someone else's advice of dipping in egg mixture, then in bread crumbs and then repeating. The double dipped ones were better but it is messier and takes a bit more time.

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MKELL11

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2009

Yep...this was pretty darn good! I ate one before I put them on the table and almost fishished the rest. I had to make a second batch. This was the perfect snack while watching a movie!

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ROOKIE COOKIE

Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 14, 2009

this zucchini recipe is great!If you love fried zucchini,but trying to cut out calories this is a great option.We make it often.It`s a great snack and so quick to prepare

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chico

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Reviewed: Feb. 7, 2009

Easy to make and great taste. They did not come out as crisp as I would have liked so next time I'll try cranking the temperature up a bit and playing with the time.

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CookKR

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Feb. 5, 2009

YUM! I wish zucchini was in seson all year long! My 7 year old boys LOVED this and begged for more.

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brolex

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Reviewed: Jan. 30, 2009

Very Yummy!!!!!!! I ended up needing more of the breadcrumbs mixture and egg whites and will next time add salt to the mix. Very good though. Great recipe, thanks!

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carrieannie

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Reviewed: Jan. 11, 2009

Not great. Kinda bland and not crispy. If I get ambitious I may try to tweak the recipe.

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MOHYATT

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 18, 2008

These are very good dipped in a ranch sauce. However they are VERY time consuming.

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gourmetchick

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Reviewed: Nov. 17, 2008

I really liked these. What a great alternative to their fried cousins. Of couse they aren't as greasy as the fried version, but these tasted yummy and healthy.

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Lara C.

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2008

These were really good. I cooked them way longer, until crispy, and ended up seasoning them alot more when they were done. I ate an entire tray by myself.

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