These really do live up to the great reviews! I did follow the tips of others...but they pretty much were the same as the main recipe. I roasted 2 zucchinis (1 shredded, 1 cubed) at 400 degrees for 30 minutes in some olive oil, red pepper flakes, and minced garlic...then dumped the marinara on top and mixed it all together in the pan. I put a handful of shredded mozzarella on the buns first, then put the zucchini mix on top. I had no problem with soggy buns, but next time, I would like there to be more crunch, so I'll toast the buns first. I'll probably follow some other reviews as well by adding mushrooms, onions, and olives. Yum!

Reviewed On: Apr. 11, 2010

This is a GREAT recipe, both easy and tasty. I would recommend using a potato ricer or spatzle maker if you can get your hands on one because the dough is very sticky. I used an Oxo potato ricer I bought on amazon.com and it was super easy...you can also choose to make long or short strands by continuously pushing dough through or shaking it until the dough drops. This recipe makes about a 2 quart casserole dish amount...plenty for 4. I cooked the onion while boiling the dough to save time. The dough cooks very quickly, almost immediately. Next time, I will cut the butter in half, it was too much. After finishing the dough, I added it into the pan with the onions to crisp everything up a bit. Then I added 1 cup of shredded swiss cheese and let that cook another minute. I then transfered everything into a 2 qt casserole dish, topped with the remaining cheese and covered until serving. This dish would be excellent as a side, but tonight it was the main dish, so I threw on some chopped chives and a few pieces of Quorn Chickin Nuggets (I'm vegetarian, but any meat or meat substitute would be good). I love this recipe though because it is easy to change for a different taste...like change the nutmeg for curry or cayenne pepper. Also, this dough recipe is great for a "funnel cake" type dessert if you crisp up the dough after boiling and drizzle chocolate or caramel sauce over or fruit. Yum!

Reviewed On: Feb. 21, 2010

I made these tonight and although they tasted okay, they were really greasy from the shortening. Still searching for another recipe, but with a few changes, this one could be a lot better...especially decreasing the shortening.

Reviewed On: Oct. 10, 2009