Aug 12, 2012
2 stars, partly because it doesn't exactly tell you how much zucchini to use, but also because the incredibly soggy texture of the outcome. Is it 3 little store-bought zucchini or 3 big zucchini from the garden? I made a half batch and grated one good-sized garden variety, that yielded 2.5 cups or so grated, which I squeezed as much excess liquid out as I could. Once baked golden brown in the top, sides and bottom, I topped with some shredded cheddar and baked a few minutes to melt the cheese. They smelled wonderful, but when I cut in, they were completely soggy underneath. I tried to bake a little longer but it didn't help. Maybe they're supposed to be that way, like a corn pudding as opposed to corn bread, you know? I ate the browned edges and the flavors are yummy, but the super-soggy texture did not work for us, sorry.
—*~Lissa~*
