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READY IN 45 mins

Breaded and Baked Zucchini

Read Reviews (7)

"Tangy breaded zucchini is baked until soft." — Meggles

Ingredients Edit and Save

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Original recipe makes 2 servings Change Servings

2 tablespoons brown mustard
2 tablespoons fat free Italian salad dressing

1/3 cup seasoned bread crumbs
1 zucchini, sliced 1/4-inch thick

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Directions

Preheat oven to 325 degrees F (165 degrees C).
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.
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!

—Lilcat

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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.

—Cali

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7 Ratings

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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.

—katg73

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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.

—CHERYL W.

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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.

—Nicki

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Aug 22, 2012

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

—blevande

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Jun 30, 2012

These were pretty good but they were really salty.

—kellieann

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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.

Nutritional Information

Breaded and Baked Zucchini

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 111
Calories from Fat: 28

% Daily Value *
Total Fat 3.1g 5 %
Saturated Fat 0.5g 3 %
Cholesterol 1mg < 1 %
Sodium 757mg 30 %
Potassium 233mg 7 %
Total Carbohydrates 17.1g 6 %
** Dietary Fiber 1.6g 7 %
Protein 4.5g 9 %
** Sugars 2.9g
Vitamin A 3 %
Vitamin C 18 %
Calcium 8 %
Iron 16 %
** Thiamin 7 %
Niacin 18 %
** Vitamin B6 11 %
** Magnesium 7 %
** Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.