1 Review

I liked these a lot, but my husband thought they were okay, I think, so I am giving them 4 stars. I use the stems from the mushrooms left from making Grilled Portobello Mushroom Sandwiches With Basil Aioli. They were a *little* salty, so I suggest watching how much salt you add (I might have added a little too much) because of the salt that's already in the olives and cheese. I used Panko breadcrumbs, and I forgot to put mozzarella cheese in the mixture (and didn't realize it until too late), so I just put it on top. While we were eating it, the topping kept sliding off the zucchini. My husband suggested to put half of the cheese on first (before the topping), and maybe that would help - I might do that next time. I served these with some ever-classy tater tots. Haha. I baked them at 375 for 25 minutes (on the top oven rack), and they were great. We ate them with Ranch dressing too. Thanks for posting! Made for Newest Zaar Tag.

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Greeny4444 June 19, 2010
Round 2 - Stuffed Zucchini Boats