Everyone in my family ate this- and that's a miracle! I was concerned about cooking time and seasoning after reading other reviews, but the recipe worked well. I used 2 garlic cloves (we love garlic), 1 tsp salt, 1/2 tsp paprika, and 1/8 tsp pepper. We would have liked it as well with 3/4 tsp salt, but it was definitely not bland. Our zucchini were all small (the last of the season, right before a freeze), so there weren't many seeds- all of the chunks were fairly firm; because they were small, I used 4 or 5 instead of 2 medium. When we make this next year with larger zucchini, I'll do as another reviewer suggested and cut the seeds out of the center before chunk-ing. I cut the potatoes fairly small, the zucchini about twice that size. Other than adding an extra clove of garlic, I followed the recipe exactly. The bread crumbs gave this dish a great texture- not exactly crunchy, but not soggy, either- just nice and toothsome :) This is also a beautiful dish. I enjoyed making it, eating it, and reheating it the next day. We'll definitely be making this again next summer.
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Everyone in my family ate this- and that's a miracle! I was concerned about cooking time and...