I baked this dish for my Moroccan husband and I to break the Ramadan fast after a long day. He does not typically enjoy zucchini or any dishes that are made primarily with vegetables, but my mother gave us a LOT of zucchini from her garden this year and this recipe appealed to me when I was searching for a way to prepare my little horde of veggies. I used 1/2c. Parmesan cheese because I ran out, used dried basil from my spice cupboard instead of fresh basil, and eliminated the parsley. Instead of using marjoram, I substituted black pepper into the mix. I also did not have monterey jack cheese, so I used colby cheese instead, also adding a few thin slices on top of the bake. I doubled the recipe, used vegetable oil to grease the baking dish, added an extra clove of garlic, and allowed the dish to bake for an extra 15-20 minutes. Although a little messy, my husband and I wrapped small portions of the bake into soft tortilla shells for eating. It was a fabulous dish and we both loved it.
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