4 Reviews
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Kyra on 10.24.2011
I could eat these every day of my life! I used both Panko breadcrumbs and fine Italian bread crumbs to really coat the chips. Delicious! Thanks for sharing!
rhansen on 10.18.2010
I found that these were really easy to make, and I liked the idea of them, but I did find them too salty. I think next time I would make them with just 1/4 t of salt instead. Otherwise, great!
ittybittyblog on 10.11.2010
I just made these the other night (and will make them again tonight). I thought they were fantastic. The breading was great. I followed the suggestion from n8tivenyer in the comments and used flour first, then milk, then the breading which I pressed on a bit too. It worked great and the breading stuck really well.
The only disappointment was that they didn’t taste as great after they had cooled or when reheated. So these are great straight out of the oven (I ate quite a few of them standing at the oven) but my poor husband didn’t get the full joy by the time he sat down for dinner because he was running late.
myrnie on 10.3.2010
The breading was really good, but I had issues getting it to stick to the zucchini, and it got worse the farther into the dipping process I got as the crumb mixture soaked up more and more milk. It was my first time working with panko crumbs, maybe there’s a trick I don’t know about? These came out more steamed than crispy, but were tasty!
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n8tivenyer on 10.7.2010
Whenever I bread – cutlets, eggplant, etc. I always dip in flour, shake, then in liquid-egg wash or milk then in breadcrumbs. I have used regular crumbs and a mixture of panko and regular.
If time permits letting breaded item sit in refrigerator for at least an hour helps, but it’s not mandatory.
mommysmenu on 10.5.2010
I had the same issues the first time I made them. Since the panko is in larger crumbs than regular bread crumbs you do have to press them onto the zucchini a little bit. I’ll edit the recipe and add that to it. But this is one of my family’s favorite ways to use extra zucchini!
myrnie on 10.3.2010
The breading was really good, but I had issues getting it to stick to the zucchini, and it got worse the farther into the dipping process I got as the crumb mixture soaked up more and more milk. It was my first time working with panko crumbs, maybe there’s a trick I don’t know about? These came out more steamed than crispy, but were tasty!
jeweld on 10.1.2010
This looks great! I’m going to give it a try this weekend. MMMM zucchini and parm… yum!