Comments on: Oven “Fried” Parmesan Zucchini Squash

By: graygang9

graygang9 — Fri, 06 Aug 2010 01:08:17 +0000

Had these for dinner tonight and it was excellent!
I’m kind of a fly by the seat of my pants person, so I just eyeballed all of the measurements. My first batch I was a little heavy handed with the salt, and parmesan cheese is already pretty salty-but it still tasted good.
The cornmeal gives it a nice crunch even though it is not fried. The rosemary gives the taste more depth. I will be making these again because my husband LOVES fried zucchini, and I hate frying things!
I had a little trouble because I used freshly grated parmesan, it seemed like the cornmeal and everything else kept slipping to the bottom of the bowl. So in the beginning of the batch it was really cheesy and the end had a lot of cornmeal. I think that next time I might try it with that powdered parmesan stuff-that might help.

By: jamiebrookebrooks

jamiebrookebrooks — Wed, 12 Aug 2009 00:31:48 +0000

I made these tonight with dinner and since I was in a bind for time I didn’t flip but finished the tops off with the broiler. Maybe that wasn’t such a good idea b/c they were a little dry even though they weren’t overcooked…but a little yougurt ranch dipping sauce did the trick! I also usually make mine w/ bread crumbs and will enjoy the addition of the rosemary to my usual.
Thanks!

By: goldbu

goldbu — Fri, 31 Jul 2009 23:25:26 +0000

I made this is yellow squash and loved it! Very good flavor from the Parmesan. I also cooked it at 400 and flipped halfway through. I will definitely make this again with all the summer squash I have!

By: melissacurt

melissacurt — Fri, 24 Jul 2009 22:39:28 +0000

i made this yesterday. i wasn’t sure what temperature to cook it so i winged it @ 400. i also flipped them part way through cooking. i think i like a lot more “crust” than vegetable. i doubled the cheese and corn meal and halved the zucchini. next time i’ll add salt and garlic. it was tasty with tomato sauce!

By: shecancook2

shecancook2 — Fri, 24 Jul 2009 16:11:54 +0000

Looks delicious!! I have a similar recipe for zucchini. I mix parmesan, bread crumbs, seasoned salt, pepper, and boullion (powder or crushed cubes)… Dip the zucchini in egg white, coat in the season mix, drizzle with olive oil and bake until crisp.