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Showing 1-3 of 3
on April 10, 2010
A tribute recipe to my my last surviving homegrown zucchini of the season! Wonderful recipe, and using the marinading option is wonderful. Takes a little longer but well worth the effort! Served with fresh crusty bread this is a superb recipe and well worth the effort. Although I only had frozen shaved parmesan on hand and next time I would like to use it freshly shaved from the block as suggested. This recipe will be certainly saved for next succhini season. Thanks FT great recipe.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 02, 2008
Zucchini is grown in hothouses here, so I can enjoy this easy-fix appy yr-round. A new & unusual combo for me, I admit was a bit wary of how it might be received by my DH & our Post-Thanksgiving dinner party guests, but I should not have been. Served as part of a combo starter platter w/2 other appys, DH remarked how good it was ~ high praise from him as he tends to rate more harshly than I do. I used the TIP method of prep w/dried parsley + powder variety Parmesan & then served it w/crusty rolls. I then served the meager leftovers w/turkey & dressing to snap the pic the next dy. Made for the Nov Photo Challenge (Appys) + the Nov Aussie/NZ Recipe Swap & another success, FT! Thx for sharing this recipe w/us. :-)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #891885
on August 04, 2008
Serving Size: 1 (157 g)
Servings Per Recipe: 4