Recipe by Meggles
"Tangy breaded zucchini is baked until soft."
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fat free Italian salad dressing
seasoned bread crumbs
zucchini, sliced 1/4-inch thick
The mustard adds a nice zing to this. Easy to make and take places. Thank you!
This looks really good, but I didn't like it at all. I think the Italian dressing goes terrible with the zucchini.
This recipe is really good if you are trying to avoid using milk and egg. I wanted to try it just coz it was different - it's BAKED, not deep fried! I looooved that. Anyway, it does have a zingy taste b/c of the brown mustard and the italian dressing so it may not be for everyone. Personally, I loved it. I did try to avoid too much tanginess by adding about 2 tablespoons of parmesan cheese to the breading mix. I would say this helped a bit. Mine were also bites because I had a rather giant zucchini to use up. I hope more people give this a try! I definitely will be bringing this to more potlucks.
I loved the concept .... I made the recipe as given, using Greek Salad Dressing instead of Italian. It was really good but needs tweeting. The zucchini was cooked perfectly. I think I need more color of the bread crumbs when cooked. I loved the faint mustard taste. I had to use plain GF bread crumbs so next time I will add some cheese, basil, or oregano, etc. Just having something breaded that is so good when we are avoiding gluten is a BIG PLUS. Thank you.
Very yummy stuff. The only bread crumbs I had were a batch of homemade shake and bake so I used those. These reminded me a lot of the fried zucchini that I get at a fast food chain but a bunch healthier. Thanks for the tasty submission.
Kids loved this. I used dry mustard bc I read the recipe wrong, but it turned out great. Easy.
I made a bunch of changes. I didn't use the mustard. I used yellow squash instead of zucchini. I sliced a squash into thin discs (1/4 inch). I coated them with italian dressing. I ran out of bread crumbs, so some of the discs ended up being coated with a mix of flour/grated parmesean. The ones that were coated in the flour/grated parmesean where much better! The kids actually ate it! (I tried some with cornmeal/parmesean mix and they were the worst of the 3 types). I baked them at 400 degrees for 30 minutes (as other recipes on-line recommended).
I make this several times a month, to use up the excess zucchini from my garden.
I see where some people have said "it is way to salty" but nowhere in the recipe do I see where any salt is listed.
* Percent Daily Values are based on a 2,000 calorie diet.
Breaded and Baked Zucchini
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 28
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