So how is everyone’s gardens doing? Are you getting lots of zucchini yet? If you’re like me, they are coming out of your ears! My mom actually made this recipe for us (she got real excited about using her Sun Oven after the Baked Brie).
It was a great way to use up those zucchinis and tomatoes from the garden, plus it tasted pretty good. My dad said next time he wants to add bacon (what doesn’t taste better with a little bacon?) and my husband put salsa on his. No matter how you eat it, it’s a light refreshing garden inspired dinner. If you want to use your Sun Oven, don’t worry if it isn’t at 400 degrees. My mom cooked this at 300 degrees (in her Sun Oven) and it was great! It will take a little longer than the original recipe but it will be great!
[tasty-recipe id=”18462″]
How do you get things to brown in the sun oven? I made a pound cake on the fourth for raspberry trifle and it was nice and brown where the batter touched the pan – but it was so blonde on the top…happened the one time I did bread too…what are your thoughts about getting things to brown?