Fried Zucchini

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

OH Yuh-um! Made these and the kids devoured them. Aren't I the sly one to sneak those Zucc's into the meal. Made a little Tartar sauce to dip and I'm the AWESOME mom.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I really enjoyed this recipe. It's simple, easy and made a huge hit with my hubby

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Simply fantastic! This was the perfect dish for our snack dinner. I did take the suggestion of coating them in flour first and the egg and panko stuck to the zucchini perfectly. This was some serious yum.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious! I had a zuchinni from my garden and wanted to do something different. I remembered the Fried Zuchinni that I always ate after skiing in Lake Tahoe, many years ago.
I am glad I read the great reviews and floured first before egg dip. I also added some Lawrys seasoning salt. I used fresh grated Parmeason Reggiono cheese and more after it was done frying. I let the panko'd sticks rest for 10 minutes before I cooked. The breading stayed on real good. For dips I used Fresh Marinara Sauce and Ranch for a second dip. Both were excellent. This is a keeper and I will be making these again, and again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Bland - it needs some seasoning. After I made this, I found another recipe that calls for using rice flour - it makes the zucchini crispy on the outside, and soft and creamy on the inside. It was much better.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Too soggy and no flavor. Breading too thin; needs seasoning, too bland.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love these! I flour them first before coating with the egg. It helps the crust adhere to the zucchini much better. I serve these as an appetizer with a dip made of equal parts of sour cream and mayonnaise mixed with lemon juice and zest. Fantastic!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Followed recipe exactly and they came out perfectly. Not sure why some people didn't get the panko and parmesan to stick...mine stuck just fine and tasted great!