A couple years ago we went to Mama Stortini’s in Kent Station for Housewife Jody’s Birthday. It was really good and we had a great time shopping afterwards! Earlier this month, we were planning on going to Toscano’s in Puyallup for Housewife Tamie’s 40th Birthday but they were SO packed (martini glass giveaway night!), that we went to the Mama Stortini’s next door instead. Glad we did because I occasionally have dreams about their Parmesan Crusted Zucchini Crisps (see copycat recipe below)!


We started off the evening with Hot Dungeness Crab & Artichoke Dip and the Parmesan Crusted Zucchini Crisps which is served with a cucumber-garlic sauce. The Crab Dip is topped with breadcrumbs and is served with baguettes. Yum!

Though we were seated in the dining room (their bar is not really handicapped friendly), they allowed us to order off the Happy Hour menu. Our birthday girl Tamie ordered a Whipped Lemon drink. She said it was cold and sweet- perfect!

A couple of us ordered the Breaded Prawns. These are a cool presentation with a bed of fried noodles (though at first it looks like sea-creature legs!!!) and tastes good with a nice texture. The coconut breading is sweet so we wish it came with a different sauce. This one was way too much- a sour style dip would have been better.

The girls also ordered a Tortellini Pasta, French Onion Soup, Chopped Salad, Chicken Fettichini, and Caprese Flat Bread (no photo- saving that for another post!). Everything was very good…and a good price with most on the Happy Hour menu!

My favorite of all the dishes, though, was the Parmesan Crusted Zucchini Crisps. They are SUPER yummy- I love the thickness!  I’m on a diet right now where I can’t eat these (and Hubby would never eat them) so I couldn’t duplicate the recipe for you myself, BUT I found this GREAT, healthier recipe to share with you. Enjoy!

Baked Parmesan Zucchini Sticks

Recipe from Aggie’s Kitchen, featured on CBSNews.com


  • 3 large zucchini, sliced longways, halved and cut into sticks
  • 2 eggs
  • 1/2 cup plain bread crumbs
  • 1/4 cup Parmesan cheese, grated
  • 1 tsp dried oregano
  • 1/2 tsp dried garlic powder
  • Olive oil spray

Preheat oven to 425 degrees. Spray olive oil spray on large baking sheet. Set aside.

Slice zucchini into long planks. Cut planks in half then slice long into sticks.

In large shallow bowl, whisk together 2 eggs, set aside. In large shallow dish, combine breadcrumbs, Parmesan cheese, oregano and garlic powder.

Working with 3-4 zucchini sticks at a time, start breading process by dunking and completely covering zucchini with egg mixture. Take zucchini sticks out of egg mixture, allowing an extra egg to drip off, and place into breadcrumb mixture. Gently coat the zucchini stick completely with breadcrumb mixture. Place breaded zucchini stick onto baking sheet.

Continue this process until all zucchini sticks are breaded and on baking sheet. Spray each zucchini stick with olive oil spray and place into 425 degree oven. Bake for approximately 10 minutes or until bottoms are golden brown. Using a spatula, flip each zucchini stick and bake for an additional 10 minutes or until crisp and golden brown.




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