Reviewed: Oct. 20, 2009

This was very good! I added a little garlic powder and salt based on the suggestions. I also reduced the olive oil and doubled the egg mixture. I didn't have fresh rosemary, so I used dried, which worked just fine. I will definitely make this one again!

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Michelle B

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Donald, Oregon, USA

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Reviewed: Sep. 11, 2009

Pretty good, but I think it needed more egg mixture and I started to run out towards the end.

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Brittany E.

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Reviewed: Aug. 12, 2009

Remarkably delicious considering something like this is ususally better fried. I used fresh rosemary, salt and pepper, and homemade bread crumbs made from "Stuffing Bread," also from this site, which is seasoned with poultry seasoning. I couldn't see how they would get that golden brown color and crunchiness I like when fried, so I spritzed them with olive oil and it worked well. I believe it's so important not to overcook these and turn them to mush. I baked them, unpeeled and cut side down, for 10 minutes, then turned them over and baked another 10 minutes and they were perfect. Hubs, who normally doesn't get excited over zucchini, loved 'em as much as I did!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Aug. 9, 2009

My family can't get enough of these. They crave these dipped in horseradish sauce! YUMMY!

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Shauna D.

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Reviewed: Jul. 25, 2009

These are great! Just as good as fried zucchini. I used garlic, parmesan cheese, salt and pepper instead of rosemary, but whatever spices you like would work great.

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MONKEYGIRL0

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2009

5 stars and super tasty, although I did a few things different... I coated them using 3 covered bowls to toss them in: 1st: flour (1 cup), then 2nd: eggs (2) and then 3rd I tossed them in the bread crumb mixture. The only thing I did different for the bread crumb mix was to add minced garlic and I used basil instead of rosemary. This method coated them very well. I serve them with ranch dressing for dipping and WOW, they were absolutely WONDERFUL - as yummy as what you'd get at a restaurant as an appetizer, but without the mess and fat of deep frying! Great, fun side or appetizer to serve guests! (This all coming from a person who isn't even crazy about zucchini usually!) NOTE: You can make these up to 3 hours in advance before cooking. Also, I used parchment paper this time instead of oil and they were not near as good. I would definitely recommend using olive oil on a baking sheet as mine taste much better that way!

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Holly K

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Reviewed: Apr. 11, 2009

These are very good. So easy to fix.

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Michele H.

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2008

Yummy, but no need to peel the zucchini! I used ground sage instead of rosemary (and also parmesan cheese and garlic powder in with plain bread crumbs) and they were delicious.

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SUZANY1

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: May 18, 2008

These were delicious! Everyone I make them for loves them!

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tracijoy

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Reviewed: Feb. 11, 2008

Disappointing given the high reviews. Definetly needed some salt in the dry mixture.

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loyyd

Cooking Level: Beginning

Home Town: Ypsilanti, Michigan, USA

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Reviewed: Jan. 6, 2008

If you like zucchini these are absolutely wonderful and healthy. No frying required. Wonderful recipe!

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Nicoleskc

Cooking Level: Intermediate

Home Town: Billings, Montana, USA

Living In: Missoula, Montana, USA

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Reviewed: Jan. 1, 2008

These were an absolute delight; everyone agreed! I added a little powdered garlic & pepper to the bread crumbs which turned out well. I used egg substitute (i.e. egg beaters) and no one was the wiser. Another reviewer suggested only coating once instead of double-dipping; I did both and enjoyed them each.

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Serial Nerd

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Reviewed: Aug. 10, 2007

One layer of bread crumbs work. Serve immediately. Does not taste good when it is cold.

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iubitel

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Reviewed: Jul. 13, 2007

Very good recipe! I used egg beaters and it turned out great. Nice thick coating, very crispy. I served it with marinara and ranch dressing, and the kids ate it right up! Thanks!

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winsum25

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Reviewed: Jul. 9, 2007

breading didn´t stick well and flavour wasn´t as strong as I had hoped... maybe will use more rosemary or a blend of spices if I attempt these again

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CADON23

Cooking Level: Intermediate

Home Town: Fall River, Massachusetts, USA

Living In: Warsaw, Masovian, Poland

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Reviewed: Mar. 19, 2007

Really good. I did add some parmesan, garlic powder and salt to crumb mixture. I had to use dried rosemary. I'm sure they will be even better with fresh. Love the crunchy crust. Thanks for the recipe.

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Pat

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Reviewed: Mar. 11, 2007

These were really good, and so easy to make!

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Jackie M.

Cooking Level: Intermediate

Home Town: Riverside, California, USA

Living In: Hephzibah, Georgia, USA

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Reviewed: Feb. 27, 2007

These were delicious!! I ate one to test them because I'm brining them to a potluck and ended up eating 4 of them lol...oops! DELICIOUS and so easy and fast and no frying! Thanks for the recipe!

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Cass

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

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Reviewed: Feb. 4, 2007

These were great! My husband and boys liked them too. I used non stick foil and sprayed them with pam before baking. For a dipping sauce I used light mayo, dijon mustard, black pepper and a little honey. Thanks for the recipe :)

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