Wonderful Parmesan Zucchini Strips

"This was from a Granny's coupon. We had it last night and it is another zucchini hit!"
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Allison 333 photo by Allison 333
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:
35mins
Ingredients:
4
Serves:
4
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ingredients

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

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

Questions & Replies

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Reviews

  1. 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.
     
  2. 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!!!
     
  3. 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!
     
  4. 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!
     
  5. 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.
     
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Tweaks

  1. Bonnie L.
    I use egg beaters (any brand will do; store brand is fine. I always add a tsp. of dijon mustard (again-any brand) to the egg mixture for flavor. I line my baking sheet with parchment paper sprayed with cooking spray for easier clean-up.
     
  2. HisPixie
    Very nice, thank you for posting! I used egg whites, not a whole egg, to dip the zucchini strips in. After coating with the seasoned bread crumbs, I sprinkled them with garlic salt. I didn't get them quite as crispy as I might like (don't know why I never seem to manage that!) but they were still very good. This will replace my usual pan frying method of cooking zucchini--in butter and garlic and then serving with freshly grated Parmesan cheese--as I feel this recipe is a healthier version!
     
  3. 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!!!
     

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