Wonderful Parmesan Zucchini Strips

Submitted by Dine Dish

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

 

• Ready In: 35mins
• Ingredients: 4
• Serves: 4

ingredients

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

Reviews

[DeeDee]

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.

 

[Alesha Ann]

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!!!

 

[mahgib]

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!

 

[Chef Heather]

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!

 

[VA3212]

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.