Tangy breaded zucchini is baked until soft.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Mix mustard and Italian dressing together in a bowl. Place bread crumbs in a separate bowl. Dip zucchini slices in the mustard mixture; coat with bread crumbs. Arrange coated zucchini in a casserole dish.

  • Bake in the preheated oven until soft, about 30 minutes.

Nutrition Facts

111 calories; protein 4.5g 9% DV; carbohydrates 17.1g 6% DV; fat 3.1g 5% DV; cholesterol 1.1mg; sodium 757mg 30% DV. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/14/2012
I loved the concept .... I made the recipe as given, using Greek Salad Dressing instead of Italian. It was really good but needs tweeting. The zucchini was cooked perfectly. I think I need more color of the bread crumbs when cooked. I loved the faint mustard taste. I had to use plain GF bread crumbs so next time I will add some cheese, basil, or oregano, etc. Just having something breaded that is so good when we are avoiding gluten is a BIG PLUS. Thank you. Read More
(18)

Most helpful critical review

Rating: 1 stars
02/04/2013
This looks really good but I didn't like it at all. I think the Italian dressing goes terrible with the zucchini. Read More
(2)
32 Ratings
  • 5 star values: 14
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 1
Rating: 4 stars
05/14/2012
I loved the concept .... I made the recipe as given, using Greek Salad Dressing instead of Italian. It was really good but needs tweeting. The zucchini was cooked perfectly. I think I need more color of the bread crumbs when cooked. I loved the faint mustard taste. I had to use plain GF bread crumbs so next time I will add some cheese, basil, or oregano, etc. Just having something breaded that is so good when we are avoiding gluten is a BIG PLUS. Thank you. Read More
(18)
Rating: 5 stars
07/03/2012
This recipe is really good if you are trying to avoid using milk and egg. I wanted to try it just coz it was different - it's BAKED, not deep fried! I looooved that. Anyway, it does have a zingy taste b/c of the brown mustard and the italian dressing so it may not be for everyone. Personally, I loved it. I did try to avoid too much tanginess by adding about 2 tablespoons of parmesan cheese to the breading mix. I would say this helped a bit. Mine were also bites because I had a rather giant zucchini to use up. I hope more people give this a try! I definitely will be bringing this to more potlucks. Read More
(17)
Rating: 4 stars
04/27/2012
The mustard adds a nice zing to this. Easy to make and take places. Thank you! Read More
(16)
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Rating: 5 stars
06/23/2014
Kids loved this. I used dry mustard bc I read the recipe wrong but it turned out great. Easy. Read More
(3)
Rating: 5 stars
08/31/2018
These were delicious. Made a few changes. My fiancée isn’t crazy about Italian dressing, so I used 2 tablespoons of mayo. I cut 2 zucchini’s into quarters, put them in a large bowl. Then I added the mayo. Next mixed them so that each zucchini piece was covered, then added a cup of plain bread crumbs, and a cup of fish fry. Again I lightly mixed until all pieces were covered, then I poured the zucchini into a baking pan lined with parchment paper. After leveling zucchini, I sprinkle top of zucchini with more breadcrumbs and fish fry (dry mix), put in oven on 400 for 30 minutes. Was a huge hit for my family!!! Came out crunchy and full of flavor. Read More
(3)
Rating: 5 stars
07/10/2014
Very yummy stuff. The only bread crumbs I had were a batch of homemade shake and bake so I used those. These reminded me a lot of the fried zucchini that I get at a fast food chain but a bunch healthier. Thanks for the tasty submission. Read More
(2)
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Rating: 1 stars
02/04/2013
This looks really good but I didn't like it at all. I think the Italian dressing goes terrible with the zucchini. Read More
(2)
Rating: 5 stars
02/13/2015
Loved this! Super easy and I had everything on hand! Read More
(1)
Rating: 4 stars
09/25/2013
I made a bunch of changes. I didn't use the mustard. I used yellow squash instead of zucchini. I sliced a squash into thin discs (1/4 inch). I coated them with italian dressing. I ran out of bread crumbs so some of the discs ended up being coated with a mix of flour/grated parmesean. The ones that were coated in the flour/grated parmesean where much better! The kids actually ate it! (I tried some with cornmeal/parmesean mix and they were the worst of the 3 types). I baked them at 400 degrees for 30 minutes (as other recipes on-line recommended). Read More
(1)