Comments on: Oven Fried Parmesan Zucchini Rounds

By: Olimpia

Olimpia — Sun, 09 Nov 2025 02:28:18 +0000

In reply to Janet Miller. I put them on a rack and didn't have to turn them over. I also sprinkled some Slap yo mamma seasoning on them. Delicious

By: Rochelle Ferriell

Rochelle Ferriell — Tue, 29 Dec 2015 12:53:44 +0000

In reply to Brenda. I have a MISTO (hope that is spelled right), that I put my oil in so I can buy what I want. Some people say theirs blew up, but mine has not. Of course, I always cover the bottom of the canister when I pump it up!

By: Brenda

Brenda — Sat, 05 Sep 2015 18:04:55 +0000

In reply to Berny. I have an organic olive oil spray I found at Whole Foods that works really well.

By: Berny

Berny — Sat, 05 Sep 2015 16:46:17 +0000

In reply to Brenda. I will try these but I will use parchment paper instead of cooking spray (full of chemicals). Nothing sticks and things come out really crispy.

By: Janet Miller

Janet Miller — Fri, 07 Aug 2015 12:27:20 +0000

I wonder if you could avoid turning if you put the zucchini slices on a wrack in the baking sheet, . That’s what I do with my baked zucchini fries, and they’re browned and crispy top and bottom. I like that the recipe doesn’t use breadcrumbs or flour and still look crispy and beautiful. I’ll be making these as is, but I may try a mixing a little chickpea flour in with the grated parm. mixuture the 2nd time.

By: Janet Miller

Janet Miller — Fri, 07 Aug 2015 12:16:23 +0000

In reply to Sherri. I would use fresh grated. But there is also good quality grated parmesan available without using that garbage in a can. You'll find it where the good cheeses are... refrigerated. I don't think that stuff in a can should even exist.

By: Brenda

Brenda — Fri, 16 Jan 2015 11:58:08 +0000

In reply to April. You can grate it yourself or buy it all ready grated.

By: April

April — Fri, 16 Jan 2015 05:01:40 +0000

When you say grated parmesan do you ne Luke the powder you get at the store or like actual grated parmesan? I want to make this at work and want to know what ingredients I need to bring and what I can use from work.

By: Brenda

Brenda — Sat, 11 Jan 2014 11:43:13 +0000

In reply to Mary. So glad you enjoyed them !

By: Mary

Mary — Sat, 11 Jan 2014 01:37:05 +0000

Just made these. They are fantastic! With NFL playoffs this weekend, and Super Bowl on the near horizon, this is on my list of healthy party finger foods!

Mary

By: Brenda

Brenda — Wed, 31 Jul 2013 19:53:38 +0000

In reply to Erick. good to know, thanks!

By: Erick

Erick — Wed, 31 Jul 2013 17:43:28 +0000

Wanted to try this, but our local grocery store had no zucchini. Looked around for an alternative and tried portabella mushroom caps – the big kind for grilling. Delicious.

By: Haeyoung

Haeyoung — Sun, 07 Jul 2013 08:40:49 +0000

What temperature did you use to bake them?

By: Katie

Katie — Fri, 21 Jun 2013 17:24:48 +0000

These are SO good! My husband walked in while they were cooking, and his first comment was, “Something smells good!” I used 1T dried parsley bc I didn’t have fresh, and I salted them after cooking. I also noticed that the thinner they were cut, the crispier they were.

By: Brenda

Brenda — Sun, 09 Jun 2013 11:15:07 +0000

In reply to kerri. No trick sorry. Maybe if you want to crisp them up a bit more, try them for just a minute under the broiler but watch carefully.