Originally Posted by dirtsailor2003
Only thing I might do different next time is to squeeze some of the liquid out of the zucchini.
I thought I remembered reading this the first go round... so I went back and read this thread when I got off a few ago... I think this is where my problem was this past weekend...
I made the "dough" like you said in post #1.. put in a 350* oven (maybe that was a probl em too) on a pizza pan.. it never "set" or firmed up enough.. no matter how long I cooked it... it was like a Quiche almost in texture... I ended up just putting it in the fridge cause it still tasted great.. figured I could use it for something. in the fridge it firmed up enough the next morn so for giggles I put some sauce on it and cheese and back to oven.. it went back to quiche like.. so Im thinking maybe to much moisture now that I think about it.. think some bread crumbs would hurt it? or where you trying to stay carb free with yours?