Breaded and Baked Zucchini Recipe - Allrecipes.com
Breaded and Baked Zucchini Recipe
  • READY IN 45 mins

Breaded and Baked Zucchini

Recipe by  

"Tangy breaded zucchini is baked until soft."

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Original recipe makes 2 servings Change Servings

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Mix mustard and Italian dressing together in a bowl. Place bread crumbs in a separate bowl. Dip zucchini slices in the mustard mixture; coat with bread crumbs. Arrange coated zucchini in a casserole dish.
  3. Bake in the preheated oven until soft, about 30 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 27, 2012

The mustard adds a nice zing to this. Easy to make and take places. Thank you!

 
Most Helpful Critical Review
Feb 04, 2013

This looks really good, but I didn't like it at all. I think the Italian dressing goes terrible with the zucchini.

 
Jul 03, 2012

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.

 
May 14, 2012

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.

 
Sep 25, 2013

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).

 
Nov 09, 2012

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.

 
Aug 22, 2012

need to cook a while longer the zucchini was way too crunchy and the mustard didn't give it good flavor!

 
Jun 30, 2012

These were pretty good but they were really salty.

 

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Nutrition

  • Calories
  • 111 kcal
  • 6%
  • Carbohydrates
  • 17.1 g
  • 6%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 757 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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