Parmesan Zucchini Strips with Creamy Parmesan Dipping Sauce with Dine & Dish

by Jennifer on August 18, 2010

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Today on The Family Kitchen, I am introducing a fantastic new magazine called Yum Food & Family For Kids, that my friend Kristin Doyle from Dine & Dish contributes to. Kristen was kind enough to share one of her fabulous recipes that appears in the inagural edition of the magazine.

Parmesan Zucchini Strips
1 Large Zucchini, quartered then cut into strips
1/3 cup Seasoned Breadcrumbs
1/4 cup Parmesan Cheese
1/2 Tablespoon Kosher Salt
1/2 Tablespoon Fresh Cracked Black Pepper
2 Eggs, beaten

Preheat oven to 450 degrees.

In a bowl, combine bread crumbs, Parmesan cheese, Kosher salt and cracked black pepper. Dip zucchini strips into egg and then into bread crumb mixture. Fully coat each zucchini strip. Place the strips on a baking sheet coated with nonstick cooking spray.
Bake at 450 degrees for 20-25 minutes or until golden brown and tender.

Creamy Parmesan Dipping Sauce
1/2 cup light sour cream
1/4 cup grated Parmesan cheese
2 Tablespoons Dijon mustard
1/4 Teaspoon Kosher salt
1 Teaspoon fresh lemon juice

 1.    In a small bowl, combine the sour cream, grated Parmesan cheese, Dijon mustard, Kosher salt and lemon juice. Serve along side Parmesan Zucchini Strips

p.s.: Welcome if you are visiting from The Kitchn: You can find me on Twitter @savorthethyme and FaceBook Fan Page ‘Savor the Thyme’

Jaime August 18, 2010 at 1:26 pm

I can’t wait to make this! What a great alternative to fried zucchini! Thank you!

Double Dipped Life August 18, 2010 at 2:17 pm

This looks absolutely fabulous! Much healthier and tastier than the deep fried version!

Eliana August 19, 2010 at 3:34 pm

Wow – these could not look any tastier. Love them.

Karly August 21, 2010 at 9:27 pm

These look so yummy! I’ll bet event kids would eat these guys!

Karly August 21, 2010 at 9:28 pm

Okay, so that was supposed to say “even MY kids” not event kids! Whoops!

lindentea August 26, 2010 at 12:09 pm

These look so good, I’ll try your recipe tonight.

ciaochowlinda August 26, 2010 at 8:16 pm

I made something like this a few weeks ago and they were gobbled down quick as a flash. Yours look addictive.

Double Dipped Life August 27, 2010 at 1:08 am

I made these tonight, and they are fabulous! I cut down on the mustard in the sauce, but otherwise followed the recipe. Yum! Thanks!

ifollowrecipes August 31, 2010 at 8:12 pm

Looks yummy! Do you have an eggless version? I’d love that even more as I am a vegetarian 🙂 September 2, 2010 at 7:40 pm

If you’re not opposed to dairy (as I am assuming you’re not, with the cheese and cream in this recipe), soak the strips in buttermilk before coating with the breadcrumb mixture. It works almost as well as eggs. Or use a commercial egg substitute.

Kelsey August 3, 2011 at 3:21 am

Made these tonight for my friends and roommates and we all really liked them. My oven baked them faster than the recipe called for and I should have been watching them more closely so they go a little burnt…but that’s my fault. The only thing I would suggest is to lower the amount of salt, infact I don’t think they needed any at all. The sauce was ok but ranch would suffice.

erna November 19, 2012 at 11:07 pm

I can’t wait to try this awesome recipe .!Yum,,,,

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