Reviewed: Oct. 1, 2007

I cut the zucchini a little thinner and added basil and garlic powder to the dry mix. Cooked them 7 minutes on each side and they came out really nice. Ranch on the side-yum!

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Mary

Cooking Level: Intermediate

Home Town: Shoreline, Washington, USA

Living In: Lynnwood, Washington, USA

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Reviewed: Oct. 1, 2007

It was ok, and I used wheat germ instead of breadcrumbs which is daring and not recommended. Still, if you like zucchini, why not try it?

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SISSI808

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Sep. 27, 2007

What a great way to get your veggies! I added extra spices to mine, but I did not use italian seasoning (I did not have any on hand). I used Panko breadcrumbs, which have less fat than standard bread crumbs and are more crunchy. Also, I think it helps to let them sit for 5-10 minutes after breading them.

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Tedders

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Reviewed: Sep. 25, 2007

I followed the recipe, and then added garlic powder and red pepper. We still didn't care for them. I could see how some people would. It just wasn't for us.

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JenK

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Sep. 25, 2007

Too much effort for little taste. It was okay. I probably won't make it again though.

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jrose3

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Reviewed: Sep. 24, 2007

The zucchini was great! I ultra spiced up the breadcrumbs and even added some hot sauce to the egg whites (we like it spicy around here). A few weeks later I used 1/2 breadcrumbs and 1/2 corn muffin mix and made "fried" green tomatoes (baked a few minutes longer than the zuc). Great recipe for either!

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ENOXALLEN

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Sep. 24, 2007

About 3 minutes before them being done I took them out and put a little bit of leftover mashed potatoes ontop of each and sprinkled some cheese over it as well. I them put them back in the oven for about 5 more minutes and this was a great little appetizer!

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BigL

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Reviewed: Sep. 22, 2007

Followed the recipe exactly, still had undercooked zucchini, that tasted like bread crumbs :(

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EricaLynPerry

Cooking Level: Expert

Living In: Fairfield, California, USA

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Reviewed: Sep. 21, 2007

Added a little grated parmesan cheese to the bread crumbs. These were delicious!

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R. Ward

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Reviewed: Sep. 20, 2007

I made these as a side dish with veggie burgers for dinner, and they were really good! Next time, I think I might make them and then place them in a casserole with marinara sauce and mozzarella cheese for a healthy and easy version of zucchini parmigiana.

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penny p.

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 20, 2007

THE BEST!I've always had the fried zucchini my whole life, but not after this! I did take the advice of others and increased the seasonings...I added a packet of dry Italian dressing to the breadcrumb mixture and some garlic powder as well. I also did not slice the zucchini as thick as the ones in the picture. When I baked them, I sprinkled with fresh parmesan and drizzled (slightly!) with olive oil and baked longer (20 min or so) then the recipe called for and they turned out perfect! My step daughter who doesn't like zucchini, loved these! Will definitely be making again! I would have to say the prep time is longer then the 5 min stated, but worth it. Thanks for the recipe!

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Susan A.

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

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Reviewed: Sep. 20, 2007

this was soooo easy to make and tasted delicious!!! Eaten with chicken and gravy, cauliflower mashed potatoes and cranberry sauce this tasted freat!!!

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lola

Cooking Level: Beginning

Living In: Mechanicville, New York, USA

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Reviewed: Sep. 20, 2007

Pretty good. I made a little dip as well that complimented the dish. It was comprised of low fat sour cream, lemon juice, a tiny bit of minced garlic, black pepper, dill weed all blended with a bit of feta cheese. MMMMM.

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MissModular

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Reviewed: Sep. 20, 2007

these are fantastic. I added some cayenne pepper for a great kick!

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need2loose

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Reviewed: Sep. 20, 2007

These are better fried in olive oil, but baked is healthier....I added more cheese and spices....pretty good either way

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StylinCook

Cooking Level: Expert

Home Town: Lewiston, Maine, USA

Living In: Auburn, Maine, USA

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Reviewed: Sep. 18, 2007

Not bad, just a lot of work for something that didn't wow us. Probably will not make again.

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CUTIEAKC

Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada

Living In: Winchester, Ontario, Canada

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Reviewed: Sep. 14, 2007

I gave this a 4, because I had to read back to get tips on making them better (increasing the cheese, adding more spices, etc.). I used gluten-free sundried tomato bread to make the crumbs and they came out very yummy.

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MEGYEAH

Cooking Level: Expert

Home Town: Sewickley, Pennsylvania, USA

Living In: Moon Township, Pennsylvania, USA

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Reviewed: Sep. 14, 2007

I found a similar recipe years ago to use up the abundance of squash and zucchini my parents always give me. For a little extra zing, use zesty italian dressing instead of egg whites. I'm usually in the middle of cooking something else while these are in the oven, so I rarely, if ever, bother to flip them. Flipping doesn't seem to change anything for me, but that could depend on your pan and how thick your slices are.

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SYPH424

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Reviewed: Sep. 11, 2007

I followed the advice of others and kicked the breading up a notch by adding cayenne pepper and garlic powder. It makes a world of difference. This is a great and healthy sidedish; I didn't find it necessary to add oil of any kind.

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