This is really good! Based on the other reviews, I did the following: I used part skim ricotta and mozzarella, fat free half & half, 2 eggs + 1/4 c. Egg Beaters. I also used the Smart Balance stick for my butter amount. I also added a few sprinkles of Italian Seasoning to my ricotta mixture. I added onion and garlic to the zucchini, as I was sauteing it. However, I didn't layer everything; I just mixed it all together. I had a little filling left over, and just baked it in a custard cup. YUM! I plan to try this with yellow squash, the next time. Thanks for a great recipe!

Reviewed On: Aug. 17, 2008

Based on some of the reviews, I only used 2 T. sugar. I also used egg substitute for one of the eggs and Smart Balance sticks for the butter. These turned out great, but I think they were a little bland, especially if you're serving them as a savory side dish. This recipe makes a lot, so I'm going to experiment--I plan to double the cumin and add some onion the next time. I am also goin got experiment with making them up and then freezing the cooked fritters. I agree with the reviewer who commented that you could hardly taste the cheese--I even used extra sharp cheddar. They were good as is, with syrup, but need some jazzing up if you intend to serve as a savory side.

Reviewed On: Aug. 5, 2008

I have to say I was very skeptical of this recipe, as I'm from the "candy thermometer" school of thought. However, I followed other reviewers' suggestions in modifying the amounts of powdered sugar and peanut butter. This turned out perfectly, the first time. This will become my new "standard" for PB fudge. I gave some as gifts for Christmas; one of the recipients has already asked me to make more!! :-)

Reviewed On: Jan. 8, 2008