I have made this twice now. Both times I used large zucchini from the garden. I used Italian sausage (once spicy, the other added hot pepper) and browned it with onion and garlic. The second time I went ahead and browned the seeds. I scooped the zucchini 'boats' really thin for quicker cooking. Baked for about 30 min. I also added a little water in the bottom of the dish before baking. The first time I forgot to put the cheese on the top and it was still delicious. Makes great leftovers as well! Thanks for the great recipe!

Reviewed On: Aug. 23, 2009

Like other reviewers, used andes mints. I melted them in a glass bowl with a hairdryer on low. Put my cookies sheets in the freezer before hand and then just put it back in the freezer to set. Next time will use low-sodium ritz crackers. Made them again but now I didn't have andes mints available and melted half milk chocolate chips and semi-sweet chocolate chips and added peppermint oil (about 5 drops per pound of chocolate). The chocolate was very thick but worked well. Andes mint was better.

Reviewed On: Mar. 22, 2008

Very good recipe if you don't have frozen dough. I added extra cinnamon and some vanilla. I didn't have a bundt or tube pan so I used a loaf pan and it turned out great. Also didn't have bread machine, but worked fine doing it by hand. I rolled the dough into long rolls and then just cut them into bitesize pieces and put them in the pan with the liquid. I used a spoon to get the rolls out and into the pan. Kept the stickiness and messiness down. Also put foil on the cookie pan under the loaf pan for very easy cleanup! Great and easy recipe!

Reviewed On: Sep. 15, 2007