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    You are in: Home / Recipes / Wonderful Parmesan Zucchini Strips Recipe
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    Wonderful Parmesan Zucchini Strips

    Wonderful Parmesan Zucchini Strips. Photo by Dine & Dish

    1/4 Photos of Wonderful Parmesan Zucchini Strips

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Dine & Dish's Note:

    This was from a Granny's coupon. We had it last night and it is another zucchini hit!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1/3 cup seasoned bread crumbs
    • 1/4 cup parmesan cheese, grated
    • 4 small zucchini, quartered lengthwise
    • 1 egg, beaten (or egg substitute)

    Directions:

    1. 1
      Preheat oven to 450 degrees.
    2. 2
      In a bowl, combine bread crumbs and cheese topping.
    3. 3
      Dip zucchini strips into egg, then into crumb mixture.
    4. 4
      Place on baking sheet coated with nonstick cooking spray.
    5. 5
      Bake at 450 degrees for 20-25 minutes or until golden brown and tender.

    Ratings & Reviews:

    • on July 26, 2011

      I just read the first review from VA who only gave 4 stars because it was "a little bland". The first ingredient listed says "seasoned breadcrumbs". You used panko crumbs. While they give a much crispier crust, THEY are bland. Not the recipe. They need more than the pepper which you added. If you followed the recipe as written, you might have given 5 stars.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 29, 2009

      55

      WOW! These were incredible! I used 2 egg whites instead of a whole egg to lower the fat & calories. I used Italian bread crumbs like Bergy & added garlic powder & fresh ground pepper like Wax Lion. We like things spicy in Texas, so I also added crushed red pepper to give it a kick and I had some fresh rosemary from the garden that I crumbled into the breading. Instead of "grated" parmesan I used a combination of shredded parmesan, asiago & romano (you can get a container in the cheese or deli section at the grocery store). Since it was shredded it didn't stick as well, but I pressed it on & the cheese got nice and crispy. Thanks for a great recipe KC!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 27, 2011

      55

      Yum! I sprinkled the sliced zucchini with coarse salt to help draw out some of the moisture (let it sit for 2 hours on counter and patted dry with paper towel.) Then I coated the zucchini and placed them on a cooling rack and then put in the fridge for 20 minutes (to help the coating 'set.') Baked as per directions and sprinkled with a little salt and grated Asiago cheese. Served with Hidden Valley Ranch dip with some dill seasoning added. Will be making again and have forwarded this recipe to friends!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (62)

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    Nutritional Facts for Wonderful Parmesan Zucchini Strips

    Serving Size: 1 (146 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 103.1
     
    Calories from Fat 35
    34%
    Total Fat 3.9 g
    6%
    Saturated Fat 1.7 g
    8%
    Cholesterol 52.1 mg
    17%
    Sodium 298.4 mg
    12%
    Total Carbohydrate 10.8 g
    3%
    Dietary Fiber 1.6 g
    6%
    Sugars 3.6 g
    14%
    Protein 6.8 g
    13%

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