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Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.
Julie says
Is there a way to bread these without using eggs? Kids are allergic...
Shay says
What type/ company olive oil do you use for frying
Amy Taylor (comment moderator) says
Hi there. This might help you in the choosing: http://www.drweil.com/drw/u/ART02970/Olive-Oil.html. I also really like avocado oil for this recipe.
Amanda says
Fabulous!! The whole family loved them! One question- my homemade bread crumbs start to burn a little in the pan, which makes them blacken and not look as pretty.. Any tips on how to prevent this? Do I need to turn down the heat?
Amy Taylor (comment moderator) says
Hi. You could turn the heat down a bit or reduce cook time.
Nicole says
These are very good. I substituted soy milk for eggs for you son who has an egg allergy and they were still delicious!
Catherine says
I just made this recipe into muffins, but with a few alterations (based on other reviewer's comments and personal desire to reduce the fat content) - I used 50:50 coconut oil and apple purée instead of all oil, and 1/4 cup honey with 3 medjool dates diced up and worked through (I added these first to the dry ingredients so I could separate the pieces instead of having a big clump). I also used 2 cups of zucchini and 1 cup of grated carrot to add in a bit more of the sweetness I took out with the honey!
The mixture was quite dense, but the muffins very tasty. I did find that they took WAY longer to cook than stated - I cooked them for over 30 minutes (recipe says 15-20) and there were still a few uncooked dough-y bits.
Overall though, I'd definitely make these again. Thanks for the healthy muffin recipe that I don't mind giving to my toddler! (If he'll eat the 'green bits' of zucchini!!)
morteza mehrmanesh says
i love your recipe
April says
I just stumbled on this page, the zucchini rounds are also really good and super easy if you just coat the pan in oil salt and pepper the zucchini and fry them up! I have been making them that way for years.
Brooke says
Made these last night and they are delicious, I made them with homemade whole wheat bread crumbs and freshly grated parmesano and they were wonderful! Thanks for the recipe
Melissa says
What is the best way to store these if you want to save them for later? Or make a large batch to keep as "snack" food?
Assistant to 100 Days (Amy) says
Hi Melissa. I find these to be best consumed the day you make them. I have frozen them and reheated them in the oven, which worked fine. ~Amy
Elizabeth says
We also do this with green tomatoes. We actually grow tomato plants that produce the perfect sized tomato for frying. We grow other varieties for canning and eating other ways
I slice my zucchini thick so they don't get mushy.