I hate to make major modifications to a new recipe, so I followed this recipe to the letter, put into a 425 degrees F oven, checked at 20 minutes, and the mozzarella cheese was totally burned. I pulled it off, sprinkled on more mozzarella, and cooked for about another 8 minutes, until it was just starting to brown. In the future, I would cover this casserole with foil for half the time (at least), remove the foil, and then back into the oven, allowing the cheese to melt. Better yet, I think cooking this at 375 would be even better but, again, covering it with foil for part of the time, so the cheese doesn't burn. I added the Italian seasoning to the sauce rather than sprinkling on top of the cheese. A lot of water cooked out of the zucchini, and the bottom of dish was pretty deep with water. I just poured it off, and then cut into serving sizes. The Greek yogurt mixed in with the marinara made a really flavorful sauce. A few tweaks, but it did end up tasting really good.
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I hate to make major modifications to a new recipe, so I followed this recipe to the letter,...