Reviewed: Aug. 14, 2011

This is a great recipe.. my modifications are as follows..I love seasoning and added seasoning to egg mixture (salt, pepper) then added seasonings to flour (seasoning salt, pepper garlic powder) then added the following seasoning to bread crumbs grated parmesean cheese, garlic powder, pepper.. I subbed the whipping cream with half & half.. and followed everyones suggestion - dip in flour then bread crumbs.. came out DELICIOUS.. i used 2 sauces - ketchup mixed with tabasco sauce and ranch mixed with fresh dill..

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1 user found this review helpful

Reviewer:

toomi94536

Reviewed: Aug. 4, 2010

They were a lot of work for something without a lot of flavour. My husband said to me, don't bother making again. He eats anything!

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1 user found this review helpful

Reviewer:

Nesseroni

Reviewed: Dec. 29, 2009

We really enjoyed your recipe. Thanks for a quick fix to the largest zucchini I've ever seen in my life!

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4 users found this review helpful

Reviewer:

Ames86

Cooking Level: Intermediate

Home Town: Oak Lawn, Illinois, USA

Living In: New Salem, Illinois, USA

Reviewed: Oct. 3, 2009

This is like the appetizer at Carrabbas Italian Grill. They make it simple by coating in flour seasoned with salt & pepper, deep frying, and serve with A roasted Garlic Aioli (mayo) sauce. Yummy way to get kids and picky eaters to eat their vegetables!

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5 users found this review helpful

Reviewer:

Belle

Cooking Level: Professional

Reviewed: Aug. 25, 2009

A great way to get rid of extra zucchini! I agree with others who said to dip in flour before the egg mixture. It sticks better that way.

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6 users found this review helpful

Reviewer:

Salina

Cooking Level: Beginning

Living In: Hudson, Wisconsin, USA

Reviewed: May 1, 2008

Loved them! I love zucchini and I used seasoned breadcrumbs instead of regular. You get a lot of flavor this way. Thanks for the recipe.

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4 users found this review helpful

Reviewer:

NatSad

Cooking Level: Intermediate

Living In: Birmingham, Alabama, USA

Reviewed: Apr. 11, 2006

These were just okay. I'm not sure what I did wrong, but the batter didn't stick well to the zucchini, so the end result was closer to fried plain zucchini rather then the batter coated, deep fried zucchini sticks I sometimes order in restaurants. I'm not ready to give up on this recipe just yet though. I'll have to try these one more time and see if they turn out better next time.

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6 users found this review helpful

Reviewer:

ryanandkylesmom

Cooking Level: Intermediate

Living In: White Rock, British Columbia, Canada

Reviewed: Aug. 22, 2005

very time consuming and the batter didn't stick too well. I didn't mind the taste but needed to add much more parm cheese for otherwise bland flavour

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3 users found this review helpful

Reviewer:

CRAIGTRAYNOR

Reviewed: Aug. 7, 2005

Added some additional seasoning and instead of cutting into sticks, I just sliced the zucchini. Never tried the ranch dressing, maybe will next time. Overall, I liked but my kids didn't care for them.

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6 users found this review helpful

Reviewer:

JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

Reviewed: Jul. 20, 2005

Really good, my 3 & 5 year old sons even ate them. Wonderful in the Ranch dressing. It does however need a little more seasoning added, but great just as is. Getting my boys to eat them was excellent.

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2 users found this review helpful