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Ingredients
2
Original recipe yields 2 servings
Directions
Nutrition Facts
Per Serving:
111 calories; protein 4.5g; carbohydrates 17.1g; fat 3.1g; cholesterol 1.1mg; sodium 757mg. Full Nutrition
Most helpful positive review
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
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(20) 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. Read More
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(2) Reviews: Most Helpful
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
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(20) 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
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(20) 
The mustard adds a nice zing to this. Easy to make and take places. Thank you! Read More
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Kids loved this. I used dry mustard bc I read the recipe wrong but it turned out great. Easy. Read More
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(3) 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
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(3) 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 listed. Read More
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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
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(2) This looks really good but I didn't like it at all. I think the Italian dressing goes terrible with the zucchini. Read More
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