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Breaded and Baked Zucchini

"Tangy breaded zucchini is baked until soft."
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Ingredients

45 m servings 111 cals
Original recipe yields 2 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. Bake in the preheated oven until soft, about 30 minutes.

Nutrition Facts


Per Serving: 111 calories; 3.1 g fat; 17.1 g carbohydrates; 4.5 g protein; 1 mg cholesterol; 757 mg sodium. Full nutrition

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Reviews

Read all reviews 15
  1. 16 Ratings

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Most helpful positive review

The mustard adds a nice zing to this. Easy to make and take places. Thank you!

Most helpful critical review

This looks really good, but I didn't like it at all. I think the Italian dressing goes terrible with the zucchini.

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The mustard adds a nice zing to this. Easy to make and take places. Thank you!

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 mor...

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...

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 h...

Kids loved this. I used dry mustard bc I read the recipe wrong, but it turned out great. Easy.

This looks really good, but I didn't like it at all. I think the Italian dressing goes terrible with the zucchini.

Loved this! Super easy and I had everything on hand!

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...

I make this several times a month, to use up the excess zucchini from my garden. I see where some people have said "it is way to salty" but nowhere in the recipe do I see where any salt is lis...