This does take a lot of time, so don't expect to get it on the table for a quick dinner or lunch. It is, however, very good. I think I'd either use more zucchini next time or use a smaller dish--not enough zucchini in the dish itself in my opinion. I sliced thin and in small pieces--I actually think I should've done bigger pieces-maybe just used slices from the whole zucchini (I cut in half, then sliced). I don't like using egg and dipping in bread crumbs (just a quirk of mine), so I just coated the zucchini in olive oil and then put the breading in a ziploc bag with the zucchini and shook to coat. It worked well but I ended up with a lot of breading, so I used the breading as an additional layer. I'd mix the cheese and spaghetti sauce layers next time--just a personal preference for making the layering less time consuming. This is very soupy, but I love the tomato sauce taste so I probably wouldn't change that. Thanks for the recipe!
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This does take a lot of time, so don't expect to get it on the table for a quick dinner or...