Wednesday, September 1, 2010

Parmesan Zucchini Strips with Dipping Sauce

Our wonderful neighbors brought us a very large zucchini from their garden. When I saw this recipe on Savoring the Thyme, I knew I had to try it. It is amazing!! 

Parmesan Zucchini Strips

1 large zucchini, quartered and then cut into strips
1/3 cup seasoned breadcrumbs (I had unseasoned, so added 1/2 TB Italian Seasonings)
1/4 cup Parmesan Cheese
1/2 TB Kosher Salt
1/2 TB Fresh Cracked Black Pepper
2 Eggs, beaten

Preheat oven to 450 degrees.
In a bowl, combine bread crumbs, Parmesan cheese, salt and pepper. In another bowl, crack eggs, and beat.

Dip zucchini strips into egg and then into the bread crumb mixture.  Fully coat each zucchini strip. Place the strips on a backing sheet coated with nonstick cooking spray.
Bake at 450 for 20-25 minutes or until golden brown and tender. Serve with Dipping Sauce.

Creamy Parmesan Dipping Sauce
This sauce is creamy, with a slight tart taste. It compliments the Zucchini quite well!

1/2 cup light sour cream
1/4 cup grated Parmesan cheese
2 TB Dijon Mustard (I only used about a teas.)
1/4 teas Kosher salt
1 teas fresh lemon juice

In a small bowl, combine all of the ingredients. Mix and serve with the Zucchini Strips. 


  1. This looks AMAZING! I may have to try this at some point this weekend! Reminds me a lot of the fried zucchini I had earlier this year.

  2. I love zucchini! The recipe looks wonderful. I'm not so sure about the dipping sauce, I never had those ingredients together. What is the flavor?

  3. What a great way to get kids especially to eat zucchini.

  4. Great recipe! I <3 zucchini :) I think the sauce is a great idea, too - I love the combo of sour cream & parmesan cheese - I use it in my mashed potatoes. Yum!