Breaded and Baked Zucchini

Breaded and Baked Zucchini

8 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Meggles
Recipe by  Meggles

“Tangy breaded zucchini is baked until soft.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

Directions

  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.

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Reviews (8)

Rate This Recipe
Lilcat
11

Lilcat

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

katg73
8

katg73

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.

CHERYL W.
6

CHERYL W.

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.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 111 cal
  • 6%
  • Fat
  • 3.1 g
  • 5%
  • Carbs
  • 17.1 g
  • 6%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 1 mg
  • < 1%
  • Sodium
  • 757 mg
  • 30%

Based on a 2,000 calorie diet

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