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Used fresh eggplant from farmers market & panko breadcrumbs with pecans for the topping. This came out deliscious, of course always better the next day.

By BLC | 

October 14, 2008

This is a fabulous recipe - very easy & a do-ahead. Next time I will make more sauce and use 2 lbs of orecchiette. As written, it feeds more than 8 pple with garlic breadsticks & a tossed salad.

By BLC | 

October 14, 2008

Having read the earlier reviews, I added one carmelized leek and a 1/4 cup fresh basil (chiffonade) to enhance the flavors. It was wonderful. With only flash blanching of the zucchini, it maintains its crunch. The yogurt-parmesean sauce is creamy and not as rich as I had imagined.

By BLC | 

August 28, 2008