Guest guest Posted February 8, 2008 Report Share Posted February 8, 2008 I made this last night, it was very tasty, but I found it a bit too soggy for my taste (I also baked it an extra 15 mins). I did squeeze some of the water out of the zucchini (used half zucchini, half carrot) but probably should have squeezed out more as I think this is why it was soggy. I also used a little more breadcrumbs and cheese and just sprinkled a thin layer of both on top (not 1/2 cup). I also used ground thyme and dill instead of tarragon (I'm not a fan of tarragon) and didn't have any basil. I might try this with spinach next time! I'd appreciate hearing from anyone who's made this as to the sogginess - like I said, it's very yummy, just a bit too wet for my taste. Thanks Jann " moonspritetopaz " <moonspritetopaz wrote: > Carrot Zucchini Mushroom Loaf > 1 large onion, chopped > 4 1/2 C grated carrot or zucchini or combination of both > 1 lb. mushrooms, chopped > 5 eggs or egg substitute equivalent > 4 cloves garlic, minced > 1 C breadcrumbs, divided > 1 C grated cheese, divided (cheddar, swiss, farmer - your preference) > 1/4 cup and 2 Tblsp butter > 2 tsp basil > 1/2 tsp tarragon > 1/2 tsp salt > 1 tsp pepper > > Preheat oven to 350 degrees. > Saute garlic, mushrooms and onion in 1/4 cup butter until soft. > Combine 1/2 c breadcrumbs and 1/2 c grated cheese then mix in all > other ingredients. Press into greased loaf pan and sprinkle with > remaining bread crumbs and cheese. Dot with remaining butter. Cover > with foil and bake about 30 minutes. Remove foil and bake until > golden brown (about 5 mins) Let sit 15 mins before slicing. > Serves 4-6 I served this with onion gravy.> Quote Link to comment Share on other sites More sharing options...
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