Recipe by dicentra
Serve with ranch dressing or marinara sauce for dipping.
Top Review by Amena
These turned out quite nicely. I would cut back on the salt a bit next time as the parmesan, butter and cornflakes are all quite salty. The zucchini does require a healthy dip of butter in order for the batter to stick to it, so it was heavier than I expected, considering it's a baked recipe and not fried. All in all, though, tasted good, and dead simple to make!
- 1⁄3 cup corn flake crumbs
- 2 tablespoons of grated parmesan cheese
- 1⁄2 teaspoon seasoning salt
- 1 dash garlic powder
- 4 small zucchini, cut in strips
- 1⁄4 cup of melted butter