22 Reviews of Wonderful Parmesan Zucchini Strips

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!)

From: ~Nimz~

On Aug 6, 2005

I thought these were great. DH thought that I had fried them and was really shocked when I told him they were baked. I used Italian bread crumbs and I added some salt and a pince of ground red pepper for a little extra "kick" and we both loved them. Thanks for a great recipe.

From: Bobbie

On May 27, 2006

These were really yummy. I'm so happy to have this recipe. I would have liked for the breadcrumbs to adhere a little better — I like the extra crunch. On the last couple pieces, I did "double dip" them in the egg and breadcrumb mixture — and they were a little heavier coated that the others. I also added salt, pepper, and garlic powder to the breadcrumb mixture as some of the others did. I would recommend that to anyone who wants to try this recipe. It's a nice, nice way to serve zucchini.

From: Sharon123

On Feb 25, 2005

These were good, but needed a little something. I added salt and pepper and dipped these in honey mustard dressing. I didn't have seasoned bread crumbs so added about a tsp. of Italian seasoning. Thanks 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: animal_luver

On Aug 7, 2008

Oh. My. Gosh! This is probably the best food I've ever tried!!!!!!!!!! This was awesome, thanks soooooooooo much for sharing!

From: yogiclarebear

On May 7, 2007

Wonderful is an understatement! These were awesome, amazing, delicious x100! I used regular breadcrumbs, and added italian seasoning, garlic powder, and a little garlic salt, per other reviews. I also used only an egg white. We dipped these in marinara sauce. Thank you so much for the wonderful side dish!

From: ms_bold

On Sep 5, 2006

I had a HUGE zucchini which I used to sample 3 different side dish recipes with our supper one evening. I liked that this was a no-fuss recipe that could be tossed into the oven while I did other dinner prep. My husband preferred the fried zucchini, but I liked the flavor of the seasoned bread crumbs and parmesan.

From: Little Lisa

On Aug 4, 2006

Served this last night with pasta. I used Progresso Italian bread crumbs and added some garlic powder. I thought they were on the salty side. Next time I'll use plain bread crumbs and add italian seasonings myself. Overall we enjoyed these. My son (10) was not thrilled but my 6 year old daughter liked them.