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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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    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)


    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.

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    • on May 29, 2009


      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!!!

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    • on August 27, 2011


      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!

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    Read All Reviews (62)


    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
    Total Fat 3.9 g
    Saturated Fat 1.7 g
    Cholesterol 52.1 mg
    Sodium 298.4 mg
    Total Carbohydrate 10.8 g
    Dietary Fiber 1.6 g
    Sugars 3.6 g
    Protein 6.8 g

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