I made this for dinner last evening and it was really tasty. I did modify the recipe quite a bit to lower the fat and use the ingredients I had on hand. Here are my changes: I used 3 medium sized regular tomatoes that I sliced about 1/4 inch thick. I salted them and let them sit over the sink in a colander to drain for 1/2 hour. Sliced four small zucchini about 1/8 inch thick and salted them and laid them out on a cooling rack over a sheet pan for 1/2 hour, then rinsed and dried them. For the topping, I used 1 cup of mozzarella cheese in place of cheddar, and only 2T of EVOO to sauté the onions. Subbed panko for the bread crumbs and only used 1/2 cup, assembled and baked per directions. I didn't have any of the moisture problems that other reviewers had with the recipe. I think letting the vegetables drain really helped. This was a very good recipe and I would definitely make again. I just had what was left over for lunch! Yum-o!
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I made this for dinner last evening and it was really tasty. I did modify the recipe quite a...