Fried Zucchini

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Zucchini is a high water content veggie, so dredging the strips in flour first really does help keep the panko/parmigian coating from slipping off. Serve them with a thinned down ranch dressing if you really want more zing per bite! A wonderful alternative to potato fries, and a slick way to get your kds to eat (and like their veggies...

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I tried the coating for this fried zucchini and the flavor was wonderful, but I will change the procedure a bit by rolling the strips in flour then egg followed by the crumb coating. The panko & cheese adhered much better with the addition of flour.

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Very tasty recipe. My son will love it. Difficulty in getting crumb mixture to adhere until I rolled in flour first and then egg and crumbs.

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Absolutely delicious! I'm not a big vegetable eater and I loved this recipe. Perfect way to cook veggies!

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You need to flour the zucchini before batter or it all falls off - not the best flavor either.

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Huge waste of time! I am so dissapointed! Either Giada failed to mention "drying" the zucchs or forgot to suggest dredging in flour first. Either way, ALL of the breading fell off every batch. My heat was at 350, and I drained the pieces well before the dry dredge..something just did not work :(

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I love Giada but this recipe didn't work well for me. I couldn't get the panko to stick. I tried rolling it is flour then egg then panko still not great results. Also, added Garlic salt to the batter and it was good just couldn't get it to stick.

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I didn't was disappointed with the flavor of these. I was looking for more of an herb-taste to the coating and these seemed pretty bland to me. On top of that, this was a super fiddly recipe. As I gather others have mentioned, I couldn't get the coating to stick to the zucchini well at all. And, finally, this was expensive to make - lots of olive oil needed for that frying! That would most likely be the case with any deep fried recipe, but a cheaper oil (like canola would help.

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Made this tonight with a zucchini from a friends garden. It was so good. I had a hard time at first getting the panko/parm mixture to stick. I think the key is to really cover the pieces in the egg and drip of excess. My husband and I will make this again. Thanks Giada!!!!

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My mom made these all the time when I was a kid. You can slice them horizontaly and have them in a sandwich using Italian bread.Very yummy!