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This was wonderful. Anytime I can get my husband to eat squash I feel like I win, but when he eats 3 cutlets, I know he is not just trying to eat a "token" squash. This was so easy to make. I don't know why I never made squash this way before. The outside was crispy golden brown and the inside was moist. I served a side of Ranch Dressing with it. Thanks you so much, Dorothy for sharing this keeper!
YUM! These are fabulous! I love zucchini, and I have been looking for a zucchini cutlet to make.. I have made several that have been good, but THESE...THESE are out of this world! I love the addition of carrot and green onion. Honestly I would never have thought about putting all of these ingredients together to make these cutlets. I love how the outside was nice and crispy...and all together they were just OH SO YUMMY! We ate these with tomato ketcup... we are ketchup freaks lol.. :-) Thanks for this recipe!!!!
This is a very good recipe. In the future, however, I will cut the breadcrumb amount to just 1 cup.
I sent this recipe to my friend.She just called me,long distance from another country after just having them from dinner.She loved them.This should be at the top of the zuke recipe list on 'Zaar.
This was very tasty and refreshing. I went a little too heavy on the oil, and am sure that without that they would have been even better! Good warm or cold.