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Prepare using a red pepper.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made this for dinner for my vegetarian daughter...we ALL loved it. I made a few modifications to lower the fat content (FF saltines, reduced fat pamesan, 4 whole eggs & two egg whites, skim milk)I also used fresh minced garlic (a LOT) and added a finely chopped banana pepper. I let it cook 55 minutes sprinkled with kraft fat free mozarella and baked another 5 minutes. It was really good.
I made this recipe and loved it. I have a garden and too many Zucchini. I just add two things. I chopped fresh chives and put it into the "Crust". I also added 1/4 tsp. of Italian seasonings. I read that the regular recipe was a little bland. I think these two ingredients made it great. I also cooked it longer, so it wasn't so gooey.
This recipe was alright. It is a very interesting idea and has a nice texture, but it was a little bland for my taste. I might make it again if the recipe were adjusted to add more flavor.