I have made this twice in the past week and followed the recipe pretty closely. I did make one technique change however which is why i gave it a 4 and not a 5 as i think it is nessacary. After shredding the zuchinni I added a bit a salt and let it sit for 10 or so minutes to draw the moisture out. After which I placed in a kitchen towel and squeezed all the liquid out. Then continued as directed. I baked them for 37 minutes. The texture was perfect. Not mushy at all. I used a sharp cheddar and real parm. I didn't measure the cheese, so most likely I put more than suggested. I also did not add bacon. The flavor was far from bland. Some herbs would work nicely into this for added flavor depth.
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I have made this twice in the past week and followed the recipe pretty closely. I did make one...