I have made this many times now, and it's always a hit. At this point, I use a glass 8" deep dish casserole dish, add 1/3 to the cheese, two extra garlic cloves, and make it six layers high instead of four. I also don't use the grainy storebought bread crumbs anymore. I tried smashed club crackers, and that worked fairly well, but the real trick is three quatered pieces (or so) in the blender with a high quality artisan bread for finely ground fresh breadcrumbs. Ciabatta or Pugliese seems to work very well. For a nice variation, I use sliced and then coursely chopped red bell pepper, placed sparsely on the zucchini layers for some added richness in taste. This was a great recipe as submitted, but it's very open to interesting variations without too much danger of hurting the end result.
Was this review helpful?
0 users found this review helpful
I have made this many times now, and it's always a hit. At this point, I use a glass 8" deep...