This was even better last night (the 2nd time I made it) Made my own version of 2 large servings, and it turned out less soupy. Used 1/3 cup dry bread crumbs, 1/3 cup grated Pecorino-Romano cheese (for the Parm), garlic powder, dried spices, 3/8 cup egg whites (divided), and 12 oz. zucchini. Really blotted the juice out of a cup of cottage cheese, and boiled an 8 oz. can of no-salt added tomato sauce to reduce it. Used 2/3 of a cup of a combo of mozzarella and provolone cheeses (ran out of mozzarella). Layered it in a glass loaf pan, and baked it 35 minutes at 400 degrees. IT WAS SUPER EXCELLENT--a little juicy on the bottom, but what else could one expect, with that layer of tomato sauce on the botton??? YUM, YUM, YUM.
Was this review helpful?
23 users found this review helpful
This was even better last night (the 2nd time I made it) Made my own version of 2 large...