i've made these several times since the recipe first showed up in the 'baking sheet' and we love them...love the dip too!...we found them a bit too salty, so i cut back on the salt a bit - we've been on a low-salt diet for years, so that may just be our preference. hubby discovered that you can make them in round slices too....my fault, since, when he offered to help, i just said 'slice the zucchini' thinking he would know how since he knew what we were making...the rounds tasted great too, so he was forgiven...especially since i found the rounds easier to turn than the sticks! i haven't tried cornstarch, but last time i made them, i shook the slices in a bag with a bit of flour to see if that would make the egg/crumbs stick better...i thought it made a difference. and the leftovers DO reheat well, which amazed me - so few breaded things make decent leftovers. great recipe, great way to enjoy the prolific zukes! Thanks for sharing your lovely tips and variations! ~Jessica

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