Oven Fried Zucchini Chips

From: AndreaVT96

On Mar 8, 2008

We really enjoyed this easy, tasty side dish. I did find that I needed to make more of the egg mix and the breadcrumb mix (about twice as much for each) -I used 3 zucchini but perhaps they were larger than "medium." I can't wait until summer when more flavorful zucchini will be available to try this out with. My husband and I enjoyed this, and I will make again. Thanks for sharing.

From: dicentra

On Sep 27, 2007

These were good, but not exactly what I was expecting. I thought they would be crunchier on the outside. Maybe I didn't bake them long enough? I used 1 whole egg instead of the egg substitute. Served them with meatball subs. You might want some sort of dipping sauce if your breadcrumbs aren't seasoned. They are good, Just not shock-me-wow.

From: Miss Annie

On Jun 22, 2005

I loved these chips. They are crispy and very tasty. I made the recipe as directed, but I added some red pepper flakes to the Italian dressing, which perked up the dressing. The recipe is easy to prepare. I served a low cal ranch dressing on the side. Wonderful! Thanks, Dancer!!

From: Claudia Dawn

On Aug 15, 2006

I'm revising my 7/16/06 review by upping it up from 4 stars to 5 stars. I can't count the number of times I've made this recipe since my original posting. I finally got the cooking temps correct for my oven and it's now our favorite "go to" sidedish for a quick, lowfat and tasty accommpanyment to almost any grilled entree. I've used not only zucchini, but eggplant, broccoli, and cauliflower. I'm going to try onion slices next. My orignal review: Loved it! Made it several times using the dry Italian dressing in with the breadcrumbs and cheese. I also added garlic salt to give it some additional zing. This is also great on eggplant.