A great way to get rid of extra zucchini! I agree with others who said to dip in flour before the egg mixture. It sticks better that way.

Reviewed On: Aug. 25, 2009

The first time I made this recipe, I would have given it 3 stars. The flavor did not infuse the meat as I would have liked. I made it again with a few modifications and it was WONDERFUL! First, I salted the roast before applying the rub. Second, I ground the fennel and dill. Third, I added 1 tsp. of paprika because all the pre-made porketta roasts in the meat section have it. Also, I put it in the slow cooker for 10 hours on low, turning once half-way through. Before serving I cut the meat and let it soak in the juices for about 5 minutes. MMMM. I think the leftovers will be shredded and used in sandwiches.

Reviewed On: Oct. 29, 2008

These were as great as I wanted them to be after seeing how high the ratings were. I omitted the pecans and lined the bottom of the pan with parchment paper to make cleanup easier. While cleanup was super simple, I think it may have made the caramel part less gooey than I would have liked. Next time I will skip the paper lining and see if it helps. Otherwise, I am doubling the caramel part of the recipe. A keeper at our house!

Reviewed On: Oct. 18, 2008