Excellent recipe as written. We like our zucchini "crunchy" so didn't bake it quite as long: I checked it at about 40 minutes (stick a fork into the zucchini) and decided it was done enough. Put the cheese on, put it back in the oven til the cheese melted, and it was just fine.
The basic recipe is great for all sorts of adaptations. I've made it with a ground beef "stuffing", using taco spices and a salsa top, with cheddar and jack as the cheese topping. Another variation I've tried is with chopped chicken and mushrooms, and an alfredo sauce topping, and asiago/parmeson for the cheese topping.
Thanks for sharing it!
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Excellent recipe as written. We like our zucchini "crunchy" so didn't bake it quite as long:...