Reviewed: Apr. 8, 2012

An excellent recipe! I took the advice of another reviewer and coated them in egg white instead of butter. I cooked them 5 minutes each side at 450, then broiled 2 minutes each side. They came our crispy and delicious!

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Reviewer:

Janet427

Reviewed: Mar. 29, 2012

I used flour, egg, breadcrumb method. Everything stuck very well and the Progresso Italian Seasoned Panko bread crumbs browned and crisped up very nicely. I made some skinny and some fatter fries, I think I enjoyed the "steak-cut" variety more.

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Reviewer:

AnnasBananas

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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Feb. 6, 2012

Very good. Did not saute zucchini beforehand and they came out perfect!

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Reviewer:

loisln77

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Reviewed: Jan. 7, 2012

Love and a great healthy snack!

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3 users found this review helpful

Reviewer:

ashlie028

Reviewed: Jan. 5, 2012

Tasty and easy to make. I used olive oil and plain bread crumbs with Italian seasoning and oregano. We dipped them in ketchup and honey.

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Reviewer:

Cookin' Kat

Reviewed: Dec. 13, 2011

Simple to make and delicious!

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Reviewer:

Elizabeth

Cooking Level: Expert

Living In: Brookline, Massachusetts, USA

Reviewed: Dec. 1, 2011

11-30-11: Ann says this compares favorably to grilled eggplant ala 4th Base

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Reviewer:

Rex Hutcheson

Reviewed: Oct. 18, 2011

Yum!!! With an over abundance of zucchini in my garden, I have been cooking up loads of zucchini in a million different ways. My husband said this was his favorite recipe! I served them with a ranch dipping sauce.

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Reviewer:

CHILE1

Cooking Level: Expert

Home Town: Carnation, Washington, USA

Living In: Tacoma, Washington, USA

Reviewed: Oct. 17, 2011

Nice alternative to traditional fries. I used egg white instead of butter to dip the zucchini into before adding the crumb coating. This worked very well for me, and the coating stuck really well. This also cut down on the fat and calories to make this a reasonably healthy side dish. I also chose not to peel my zucchini. My kids preferred theirs dipped in ranch, but my husband and I enjoyed these as is.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Aug. 31, 2011

This recipe is a fun way to use zucchini. However, the breading on was a little overpowering. If I try this again I will REALLY shake off the excess coating (had I coated the fries less I would have rated this recipe higher). I didn't have Italian seasoned bread crumbs so I used regular and added italian seasoning. I used 3 zucchini's so tripled the recipe to have enough mixture. I would recommend adding the breading mixture to pie plate as needed. the butter/marg makes it clumpy so the final fries are hard to coat. I also made the Garlic Ailoli and added roasted red pepper for dipping.

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