Reviewed: Feb. 26, 2012

Yummy

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Reviewer:

jsbyrket

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Reviewed: Feb. 20, 2012

Modified - used Clubhouse Red Pepper and Garlic in the breadcrumbs and garlic flakes. Excellent with plum sauce, or ranch dip.

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Dbai

Reviewed: Oct. 6, 2011

Good with eggplant, too

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kyle and robin

Reviewed: Sep. 27, 2011

I left out the yolks and added salt and pepper. My two year old tried to lick the pan. YUM!

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Reviewer:

riz

Living In: Chapin, South Carolina, USA

Reviewed: Sep. 19, 2011

I may have done something wrong - but these did not get crispy - this is usually what happens when I try to bake something and hope for a "fried" similiarity. Won't make again.

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Reviewer:

lauriec

Reviewed: Sep. 13, 2011

These were good...a nice healthy veggie option for dinner. I did use salt and pepper on the slices before breading them. They didn't brown up in the oven like I was hoping, but they were crispy. I may add a little parmesan to the breadcrumb mixture next time for a different flavor.

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Reviewer:

IMCookinNow

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Denver, Colorado, USA

Reviewed: Sep. 2, 2011

A delicious surprise! It sounded like an ordinary recipe for using up excess zucchini, but it's not ordinary! The rosemary goes so well with the sweetness of the zucchini. And the crunchy exterior makes is kid friendly. Thanks for the great recipe.

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Reviewer:

Ann

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Anchorage, Alaska, USA

Reviewed: Aug. 22, 2011

These were okay, but nothing special. My kids all hated them, and while my husband and I thought they were fine, we probably won't make these again.

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Shannon M.

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Provo, Utah, USA

Reviewed: Aug. 14, 2011

These were really tasty, and easy to make as well. A great healthy alternative to fried zucchini sticks. I may try panko crumbs next time to add more crunch. Served with ranch dressing with fresh herbs from this site. Thanks!

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Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Aug. 10, 2011

very tasty and best of all - not fried. I used fresh rosemary, salt, black pepper, italian bread crumbs. I coated the baking sheet with PAM olive oil spray so it wouldn't stick. I baked the zucchini sticks, unpeeled, halfway through then turned it over to the other side and baked it another 10 mins. The part of these zucchinis I loved about this recipe is that this cooking method is baked rather than deep fried. It was easy to prepare and easy clean up. These were perfectly baked, seasoned and went well as a side dish with "Thyme-Rubbed Steaks with Sauteed Mushrooms", from this website.

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