Zucchini Parmesan Crisps
Show: Healthy Appetite with Ellie Krieger
Episode: Tricks of the Trade
Rate This RecipeRead users' reviews (160)
Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Oven Roasted Shrimp and Garlic
(03:29)
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
Easy Rice Bake Casserole
(02:57)
-
Best Ever Chicken Enchiladas
(05:06)
-
Shrimp Scampi
(00:03:27)
-
Ham and Cheese Spirals
(02:46)
-
Easy Party Appetizers
(01:47)
-
Baked Shrimp Scampi
(05:35)
-
Giada's Italian Pasta Salad
(03:54)
-
Paula's Summer Macaroni Salad
(00:02:05)
-
Oven Roasted Shrimp and Garlic
-
Photo Galleries
-
Healthy Carbs You Should Be Eating
7 Photos
-
Easy Summer Party Recipes
8 Photos
-
Healthy Chicken Recipes
41 Photos
-
Favorite Vegetarian Recipes
32 Photos
-
Mother's Day Breakfast and Brunch Recipes
24 Photos
-
Mother's Day Dessert Recipes
17 Photos
-
Family-Friendly Weeknight Dinner Recipes
20 Photos
-
Easy Breakfast for Dinner Recipes
23 Photos
-
Healthy Summer Sides
13 Photos
-
Homemade BBQ Sauce Recipes
14 Photos
-
Healthy Carbs You Should Be Eating
-
Topics














Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 160
Showing 51-60 of 160
Sort by:
SELECT
By becky311617_107...
suffield, CT
on August 03, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I couldn't stop eating these! They were awesome!
By Wakabakian
Austin, TX
on July 23, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Just made these for dinner to go with Ellie's oven fried chicken and they are great. I cut them up a little thinner because of my mandolin setting so they required a little less cooking than stated. I also used Italian bread crumbs instead of regular because that's all i had on hand. They came out slightly browned and slightly crispy.
Easy and tasty!
The best part is that the zucchini becomes sweet after you bake it for a while.
By fleurdelis00_12...
Tampa, 48
on July 12, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made these for an appetizer and paired them with some marinara sauce..everyone loved them and commented how good they were...
By maturner28_12315501
Clifton Park, 72
on July 12, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
my mom made the same thing when i was growing up, but fried the zucchini, i tried this and it tastes exactly the same with out the heavyness. it fits perfectly into my diet. thanks
By christine2880_1...
cincinnati, 75
on July 10, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I followed the recipe and cooked x 30 minutes but was left with very soggy zucchini. Disappointing.
By oooiesgrl_10188417
Austin, TX
on June 21, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I paired mine with a side of spaghetti and some marinara sauce. It made a pretty good meal! The only thing I did differently was flip them about 7 minutes before they were done to toast both sides. It worked out fine for most of them, but some the breading fell off. I think I would still flip them again though.
By cheerfreak9907_...
Houston
on May 25, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My family all loved them and I'll be cooking them again!
By katherine_hendl...
brunswick, GA
on May 19, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My husband is diabetic so I fount this recipie...we have an abundance of zucchini right now thanks to my uncle...I had my uncle try these first and he likes them....I love these they are so good and they do take a little extra olive oil and use parchment paper instead of spray
By pammycoon_8140852
Oklahoma City, OK
on May 06, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Been making these long berfore this show. They were originally in a heart healthy cookbook from the 70's. I add cayenne pepper and a little onion salt. you can also make with yellow squash, as long as it is not too soft.
By amybells
New Jersey
on April 13, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These are absolutely delightful. My husband and I are both wathcing our diets because of high cholestoral, and I tried these to have something that didn't taste "healthy" as a snack. They did not dissapoint. I've made them 3 times already and I'm making them again tonight by request. I substituted egg white in place of the oil, and baked for only about 15-20 minutes. They were perfect!!!