TOP Reviews:
What a fun way to use up zucchini! After reading reviews, I used a chip slicer for very thin slices. I baked at 350 & they were a bit soft. I preferred 2nd batch baked at 450. In the absence of italian breadcrumbs, I used plain bread crumbs with seasoned salt (I always liked the taste of culy fries.) Overall, I am very happy with this recipe.
These were wonderful! Mine turned out really crispy. I sliced them thin and baked at a higher temp. 450° and watched them closely so they wouldn’t burn. I also mixed in some parmesan with the bread crumbs before coating the zucchini. I’ll definitely make these again!
LOVED IT!!!!!!!!!!!! I did not use bread crumbs. Coated the zucchini ( sliced thin per the other reviews) with olive oil and oregano,, placed on a crisper tray, sprinkled Romano and Parmesan cheese on top and baked at 400 degrees for about 35 minutes. They were crispy and flavorful, will be making more tomorrow!!!!
Turned out great! Tried it a second time and I added italian and sun dried tomato seasoning to the mixture and used egg instead of oil (also cooked a little longer, don’t know the time just until brown on both sides). I enjoyed both ways, thank you for this recipe!
I made it per the recipe directions and it turned out very good. My husband told me three times during our meal that he REALLY liked zucchini prepared that way. I didn’t have Italian bread crumbs on hand so I used Panko bread crumbs and salt. Delicious. I could have added Italian seasoning but for my meal, it worked out great without.
INGREDIENTS
4 zucchini, halved lengthwise
⅔ cup panko breadcrumbs
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