Cooking Time for Baked Zucchini With Raw Ground Beef
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04/27/2012
The mustard adds a nice zing to this. Easy to make and take places. Thank you!
05/14/2012
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.
07/03/2012
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.
08/31/2018
These were delicious. Made a few changes. My fiancée isn't crazy about Italian dressing, so I used 2 tablespoons of mayo. I cut 2 zucchini's into quarters, put them in a large bowl. Then I added the mayo. Next mixed them so that each zucchini piece was covered, then added a cup of plain bread crumbs, and a cup of fish fry. Again I lightly mixed until all pieces were covered, then I poured the zucchini into a baking pan lined with parchment paper. After leveling zucchini, I sprinkle top of zucchini with more breadcrumbs and fish fry (dry mix), put in oven on 400 for 30 minutes. Was a huge hit for my family!!! Came out crunchy and full of flavor.
07/10/2014
Very yummy stuff. The only bread crumbs I had were a batch of homemade shake and bake so I used those. These reminded me a lot of the fried zucchini that I get at a fast food chain but a bunch healthier. Thanks for the tasty submission.
06/23/2014
Kids loved this. I used dry mustard bc I read the recipe wrong, but it turned out great. Easy.
02/04/2013
This looks really good, but I didn't like it at all. I think the Italian dressing goes terrible with the zucchini.
11/09/2012
I make this several times a month, to use up the excess zucchini from my garden. I see where some people have said "it is way to salty" but nowhere in the recipe do I see where any salt is listed.
09/25/2013
I made a bunch of changes. I didn't use the mustard. I used yellow squash instead of zucchini. I sliced a squash into thin discs (1/4 inch). I coated them with italian dressing. I ran out of bread crumbs, so some of the discs ended up being coated with a mix of flour/grated parmesean. The ones that were coated in the flour/grated parmesean where much better! The kids actually ate it! (I tried some with cornmeal/parmesean mix and they were the worst of the 3 types). I baked them at 400 degrees for 30 minutes (as other recipes on-line recommended).
05/29/2020
I made this according to the recipe. The zucchini was crunchy after 30 minutes at 325. I used half of a zucchini. When I make this again, I am going to add some Parmesan cheese to the bread crumbs. I thought it could use something else, and I see one reviewer used Parmesan cheese.
02/13/2015
Loved this! Super easy and I had everything on hand!
11/20/2019
It was a major fail for me. I'm not sure if the recipe or my cooking skills that were way off. I haven't been successful with zucchini.
04/14/2018
I expected more from this recipe. Zucchini had a stronger mustard flavor than I expected and unfortunately I am not a mustard fan, I'm one of those ketchup on hot dogs people.
09/06/2020
Theses are amazing! My children enjoy them, and it's great snack.
09/26/2017
This was pretty good. Next time I may make without the mustard. I didn't see that it added much. Certainly easy to make.
07/21/2019
I just grabbed different kinds of dressing (poppy seed, raspberry vinaigrette) i happened to have on hand, mixed with grey poupon mustard. Awesome!
01/09/2020
For extra crunch and lower carbs, swap the bread crumbs for crushed pork rinds.
10/25/2015
I made it using gluten-free breadcrumbs and it turned out ok. There was a strong mustard taste, I would use less mustard in the future.
05/30/2020
Yum!!!! These are so good! Something different!! I've made them twice now, just as directed (no "tweaking" needed for me) I love them!! When I try to describe them to someone, I tell them, I think they kind of taste like fried green tomatoes!!! (Is that just me?)
03/06/2021
This was delicious and I usually don't like zucchini. I used Dijon mustard instead of regular and I think it tasted great! I also used half panko bread crumbs and half Italian seasoned bread crumbs. For sure making this again
06/28/2020
yuck. skip this one. should have anticipated that mustard plus zucchini plus breading plus baking would not be great.
12/11/2018
I didn't like this at all! These flavors weren't the least bit comparable. Will not make again!
05/16/2018
I would not share this recipe and will not be making again. It was bland...
08/22/2012
need to cook a while longer the zucchini was way too crunchy and the mustard didn't give it good flavor!
10/14/2017
Too much effort for too little payoff, flavor-wise
04/24/2020
I loved the change in flavor for this zucchini. Very simple and easy to bake them!
08/06/2021
So yummy. Didn't have mustard so didn't use it. Cooked at 400 with a separate pan of chicken and it was so crispy good. This is so super easy! I can't wait to make it again!
07/27/2021
Not good! Italian dressing does not go with zucchini.
06/05/2020
So easy and so delicious!!!!
06/30/2012
These were pretty good but they were really salty.
10/19/2018
This was good. Followed the recipe as directed, but was surprised there wasn't more mustard flavor as all the reviews stated. I cooked them for 15 minutes, but they weren't crisping up. I ended up drizzling melted butter over them and increasing the temp to 350 degrees. That helped. I also added salt because they were bland otherwise. I would try this again.
Source: https://www.allrecipes.com/recipe/50575/breaded-and-baked-zucchini/