Reviewed: Jun. 26, 2011

These were a hit at our BBQ. I added garlic powder and a little extra Parmesan cheese to the breadcrumbs, as others suggested, and served with marinara sauce. I seem to always have an excess of zucchini from my garden, so I'll definitely be making these again, even when not entertaining, and just to eat at home!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

ronnijean

Reviewed: Jun. 22, 2011

Delish! So easy to make and so tasty. I must confess like other reviewers, that I added a little garlic powder to the breading. Baked 5 Minutes, turned them over and baked another 8 or so minutes...crispy, tasty just great!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Grammom

Reviewed: Jun. 14, 2011

i'm 13 and i made these and they were so easy and delicious ill be making these again!!!!Im used to eating fried but i like these alot more and theyre so much easier to make

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

sarahdoodle1998

Cooking Level: Beginning

Living In: Fort Worth, Texas, USA

Reviewed: Jun. 9, 2011

My husband and I love these! I add extra parmesian cheese, garlic powder, and top with herb goat cheese after pulling out of the oven. YUMMY!! I also bake a few minutes longer just to give a little crispiness.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cathy a.

Cooking Level: Intermediate

Home Town: Hartford, Connecticut, USA

Living In: Mount Tabor, Vermont, USA

Reviewed: May 22, 2011

These were soooo good & easy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Carrie

Cooking Level: Intermediate

Living In: Bradenton, Florida, USA

Reviewed: May 11, 2011

I actually really liked these, even though I must admit I did not cook them until they were fully crispy/chip like. I tried to cut them as thin as possible, and followed another reviewer's suggestion of doubling the parm and adding garlic powder. Served these hot, cracked some fresh salt on top, with a side of pasta sauce (was out of salsa, but that would have been the lower cal option). I also opted for egg whites (eggbeaters) instead of using eggs with the yolks to cut back on fat content. They went fast, I think mostly because I couldn't stop eating them. I will make more next time. Thanks for sharing!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Squirrely

Cooking Level: Intermediate

Reviewed: May 5, 2011

One of our favorite snacks ever! Love that they are baked and not fried!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MesaMa

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Mar. 28, 2011

These were really good, especially with some lemon juice sprinkled on them. You have to watch close so they don't burn.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Celeste

Reviewed: Mar. 22, 2011

We liked these very much. I put a lot more parmesan cheese on them though. Don't forget to oil your pan. I forgot and they stuck, big time but we still very tasty. Will definitely be making these often. Gave these 4 stars because I save 5's for knock your socks off - to die for recipes.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Debi

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

Reviewed: Mar. 13, 2011

So yummy. I used plain bread crumbs and added 1 tsp of Italian seasoning and 1/2 tsp of garlic powder. I baked them on oiled parchment and had no trouble with the crust falling off. After 6 minutes per side at 475* my thin slices were crispy.

Was this review helpful? [ YES ]
4 users found this review helpful