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.
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!!!
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!
Outstanding! I love this recipe. I used a mixture of seasoned regular breadcrumbs and seasoned panko breadcrumbs. These were crispy and delicious. My zucchini were a little large, so I did cut some of the seeds out to make sure my zucchini strips didn't get soggy. This is a no-fail recipe. Thanks for posting!
I used flavored panko crumbs to which I added fresh ground black pepper. I double-dipped the strips - egg, breadcrumb mixture, egg breadcrumb mixture - and placed them on a parchment lined baking sheet. These took 25 minutes in a 400 degree overn and came out crunchy on the outside, tender on the inside. Good but a little bland. I will probably add some garlic powder next time.
Wonderful is an understatement! These were awesome, amazing, delicious x100! I used regular breadcrumbs, and added italian seasoning, garlic powder, and a little garlic salt, per other reviews. I also used only an egg white. We dipped these in marinara sauce. Thank you so much for the wonderful side dish!
I served these as an appetizer with ranch dressing to dip them in. I cut each piece crosswise so that it would be easier to eat as a finger food. I also sprinked additional parmesan cheese over the top when they came out of the oven. These are so good it's hard to stop eating them.
This is great recipe. I loved it. We tried it as circles and lengthwise and it was definately better lengthwise. It retained some of the veggie flavor and didn't have to much breading. I would be careful with salt. Can be too salty.
In SE Michigan, we have a wonderful Italian restaurant which serves these as an appetizer but the sauce is a lemon/garlic aioli. YUMMMMMM!!
This is similar to the recipe I use. I feel it needs a little seasoning so I always add 1/4 tsp of cayenne pepper. It gives it a kick and a little color.