Reviewed: Sep. 11, 2011

I was looking for a side dish to go along with the grilled steaks I had planned for dinner. I used Panko crumbs. I didn't have any Parm cheese so I just used salt, pepper and oregano. the tops browned up really nice but when I went to turn them, all the topping fell off. GGRRR what a waste! They did taste good but I will not be making these again.

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Reviewer:

Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

Reviewed: Sep. 6, 2011

These were fantastic! I added some grated asiago cheese and used whole grain breadcrumbs. I served with a dipping sauce made of sour cream and horseradish sauce. A perfect non-guilty treat!

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2 users found this review helpful

Reviewer:

GlossGirl

Reviewed: Sep. 5, 2011

I made these last night with a few alterations. I dipped the zucchini in buttermilk instead of egg, and I used panko breadcrumbs...they were crispy and delicious!

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Reviewer:

vlado

Reviewed: Sep. 5, 2011

These were delicious! I made as is. They weren't super crisp, but still great. Next time I might try slicing them thinner. Thanks for the delicious recipe!

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Reviewer:

Kari

Cooking Level: Intermediate

Home Town: San Lorenzo, California, USA

Living In: Ballwin, Missouri, USA

Reviewed: Aug. 31, 2011

Excellent! I used whole eggs instead of just egg whites since I didnt want to hassle with it and they turned out perfect. Crispy and very tasty! I doctored up the breadcrumbs a bit and added extra parmesan. So good--such a flashback to the 80's when we would eat zucchini sticks at happy hour. Love these!

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Reviewer:

Mrs. K

Cooking Level: Expert

Home Town: Beaverton, Oregon, USA

Living In: Henderson, Nevada, USA

Reviewed: Aug. 28, 2011

These were really yummy. I added herbs and cooked them longer on each side and they did get crispy. I would follow others' reviews and add garlic, a little salt and more herbs next time. Though my kids were not here this time around, I'm sure they would like these.

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Reviewer:

Tracy L

Reviewed: Aug. 28, 2011

These lacked flavor as written. The second time I made them I added lots of garlic powder and salt. Much, much better that way.

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Reviewer:

Kerri

Cooking Level: Intermediate

Home Town: Agency, Missouri, USA

Living In: Kansas City, Missouri, USA

Reviewed: Aug. 28, 2011

This recipe was pretty good for use as a side pasta dish. You need to eat them right away, since they don't re-heat nicely, they get soggy.

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Reviewer:

Cin

Cooking Level: Beginning

Reviewed: Aug. 26, 2011

Super Healthy.... tasted pretty good also.... i used italian bread crumbs for more flavor... the thinner the chips the better... definately cook until crispy if you want more them to be more like chips

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Reviewer:

ChefScharny

Reviewed: Aug. 24, 2011

These never got crisp but they tasted good. I added garlic powder and a little extra parmesan. Super yummy for me but the kids didn't like it (and they usually like zucchini).

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