-
-
My review
Breaded and Baked Zucchini
Meggles
"Tangy breaded zucchini is baked until soft."
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 111 calsOriginal recipe yields 2 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 325 degrees F (165 degrees C).
- 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
Per Serving: 111 calories; 3.1 g fat; 17.1 g carbohydrates; 4.5 g protein; 1 mg cholesterol; 757 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1516 Ratings
-
-
-
-
-
Most helpful positive review
4/27/2012
The mustard adds a nice zing to this. Easy to make and take places. Thank you!
Most helpful critical review
2/4/2013
This looks really good, but I didn't like it at all. I think the Italian dressing goes terrible with the zucchini.
Most helpful
Most positive
Least positive
Newest
4/27/2012
The mustard adds a nice zing to this. Easy to make and take places. Thank you!
5/14/2012
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 mor...
7/3/2012
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...
7/10/2014
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 h...
6/23/2014
Kids loved this. I used dry mustard bc I read the recipe wrong, but it turned out great. Easy.
2/4/2013
This looks really good, but I didn't like it at all. I think the Italian dressing goes terrible with the zucchini.
9/25/2013
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...