Reviewed: May 8, 2012

Excellent recipe. My husband and I really loved it. Will be among our favorites

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Reviewed: May 1, 2012

This was really good. I only made a couple of minor changes. I used an eggplant (I didn't have zucchini) and instead of frying in oil I baked for 30 minutes at 375 (as another reviewer suggested). I also used Ranch dip instead of the spaghetti sauce. Will definitely make this again!

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Nikki

Cooking Level: Intermediate

Reviewed: Mar. 26, 2012

Good, solid fried zucchini recipe. You don't even have to do the tomato sauce and cheese steps if you're just looking for fried zucchini. I was surprised I didn't need to dredge the zucchini in flour; I followed the recipe with the bread crumbs and parmesan cheese....it worked out really well.

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FoodieGal

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

Reviewed: Jan. 28, 2012

Boy was this good. I love fried zucchini and only make it once a year. I did not use the mozzarella cheese at the end, but the zucchini was still delicious. Having the oil at the right temperature is important in this recipe...too hot, and it will burn quickly, not hot enough and the zucchini just sits and soaks up oil. I used more oil and kept it at 350-375 degrees, frying just a few pieces at a time. Can't wait for next year's zucchini crop to do this one again.

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mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Jan. 26, 2012

Very good

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Canalzonegirl

Cooking Level: Beginning

Living In: Gainesville, Georgia, USA

Reviewed: Jan. 8, 2012

I made this using panko that I seasoned with Italian seasoning. I also cut back on the garlic salt and reduced the amount of oil, which worked out very well. I served the spaghetti sauce on the side for dipping.

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bellepepper

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Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Nov. 1, 2011

I loved this! I am lactose intolerant and left out the parmesan cheese and used very little mozarella. I also left out the garlic salt since the seasoned bread crumbs had enough salt and seasoning in it. Came out VERY delicious and I will be making this again. :o)

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Kari Isensee

Reviewed: Oct. 27, 2011

Mmmmmmm, good, good, good! These were easy and fairly quick. I made them as written and we really enjoyed them!

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wannabe chefette

Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

Reviewed: Oct. 20, 2011

I can't compare this since we've never even tried zucchini before but taste wise everyone really liked this alot.. it was easy to to and even the kids ate it. I will defiantly make this again! THANKS!

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GingerB

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Reviewed: Oct. 9, 2011

we had way too many zucchinis in our garden this year and some of them grew to the size of clubs. So this recipe was perfect for them. Great as a side afternoon snack or a meal. Thanks for posting!

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