Wonderful Parmesan Zucchini Strips

From: Alesha Ann

On May 29, 2009

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!!!

From: Ginny Sue

On Jan 18, 2009

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.

From: Bergy

On Jul 15, 2005

These came out perfect - I baked them for 20 minutes at 450, browned outside and still had body to the zucchini. I used Italian bread crumbs, served them as a veggie with dinner - I will make these again to serve as an appetizer-cut to bite size before putting crumbs on them. I think the key for flavor is to use a very good quality Parmesan cheese. I don't like zucchini and I loved these thanks KC this is a winner

From: wax lion

On Sep 5, 2005

Very enjoyable - I'm making them again tonight after we enjoyed them so much last week. I did add some garlic powder & fresh-ground pepper, and cut the zucchini into shorter strips. Quite easy as well (a little time-consuming to do all the dipping, but worth it!)