AMAZING!!! I added celery, poblano pepper, and garlic to the onions while sauteeing. I did squeeze the excess water from the shredded zucchini as others have suggested- there was a lot of it, so I highly recommend doing so. I added some parmesan cheese to the final mixture and added more Old Bay than called for, also as others have suggested. I put the final mixture in the refrigerator for about an hour which helped it firm up a little more before I used it.
I did not form the mixture into patties, but rather stuffed it into large portabello mushroom caps and baked at 350 for about 20 minutes and finished with a quick broil to brown the top. This was unbelievably yummy... I mean REALLY really good. This is something I'm going to make time and time again and will be sharing the recipe with others. Thank you Connie! !
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AMAZING!!! I added celery, poblano pepper, and garlic to the onions while sauteeing. I did...