Taco Pizza with a Zucchini Crust - Page 2

jigglenomore · 03-07-2008, 06:36 AM

Cleo, you've outdone yourself again! Thanks so much for the great recipe and pics! Keep on cookin'!

Mallory · 03-07-2008, 07:20 AM

Oh this looks wonderful! I only have frozen shredded zucchini and I think that would be too watery for this..is the zucchini watery when you shredd it fresh and do you have to get some of the liquid out like the cauliflower??
Either way, Im making this for supper tonite! Thanks for the experiment Cleo!

swinglow · 03-07-2008, 07:28 AM

Cmon, Mallory, give it a go, girlfriend. Just thaw that zucchini and give it a good squeeze in some paper towels.

Mallory · 03-07-2008, 07:32 AM

Quote:

Originally Posted by swinglow

Cmon, Mallory, give it a go, girlfriend. Just thaw that zucchini and give it a good squeeze in some paper towels.

okay if you say so!

Im actually going to make one with the thawed rung out zucchini, and one with fresh and see if theres any difference..either way Il have enough to feed the family tonite!

LindaSue · 03-07-2008, 08:38 AM

I made a very similar pizza crust a few years ago but the recipe didn't call for quite as much cheese as Cleo's. I think I found the recipe in an old Betty Crocker cookbook and it didn't need that much tweaking to make it low carb. I did find that the zucchini gave off a lot of liquid. I didn't peel mine so the crust was green. Here's the recipe I used as well as the comments I made about it at the time:

ZUCCHINI PIZZA PIE
1 1/2 pounds zucchini *
2 eggs
4 ounces mozzarella cheese, shredded
4 ounces cheddar cheese, shredded
1 pound Italian sausage
1/4 teaspoon garlic powder
2 teaspoons Italian seasoning
8 ounces tomato sauce
Salt, to taste
1 small onion, sliced, 2 1/2 ounces
1 green pepper, cut into thin strips
1/2 pound fresh mushrooms, sliced
1 ounce parmesan cheese, 1/4 cup

In a large skillet, brown the Italian sausage; remove it from the pan and drain, setting aside a tablespoon or two of the fat. Add the garlic powder, Italian seasoning and tomato sauce to the sausage.

While the sausage is browning, shred the zucchini. I used the shredding disk in my food processor. Squeeze out any excess moisture with paper towels. In a large bowl, beat the eggs lightly. Stir in the zucchini and 2 ounces each mozzarella and cheddar cheese. Spray a 10x15" baking pan with nonstick spray then line with parchment paper; spray again. Spread and press the zucchini mixture evenly over the bottom of the pan. Bake at 400º 10 minutes. After removing from the oven, move the oven rack to the next to the lowest position.

Meanwhile, in the same skillet used to brown the sausage, sauté the onions, green pepper and mushrooms in the reserved fat until tender-crisp, season with salt to taste and set aside. Spoon the meat mixture over the zucchini crust. Top with the mushrooms and green pepper; sprinkle with the remaining mozzarella and cheddar and the parmesan cheese. Bake for 30 minutes, watching that it doesn't get too dark. Let stand about 5 minutes before cutting and serving. I used my kitchen shears to cut the pizza. Don't forget to move your oven rack back to the normal position.

Makes 6-8 servings
Can be frozen

* Weight before trimming.

Per 1/6 Recipe: 484 Calories; 38g Fat; 27g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs
Per 1/8 Recipe: 363 Calories; 29g Fat; 20g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

Although this tastes good, I'm not sure if it's worth all the steps involved in making it. Don't expect to pick this up with your fingers. This is knife and fork food. If you enjoy the flavor of pizza, and want to increase your veggie intake, I think you'll like this. You could use ground beef instead of the sausage. In fact, the original recipe called for ground beef but I like sausage on my pizza so that's what I used.

LoraJR72 · 03-07-2008, 11:10 AM

Cleo, I know my DB will be astounded when I make this for him because I never cook.

cleochatra · 03-07-2008, 11:55 AM

LOL Lora!

Here is the full set of recipes and nutritional information for both! Sorry it took me until this morning to get the information!

Linda-- Yours looks good, too! Thank you for sharing your recipe!

Zucchini Crust

Crust

Large raw zucchini, peeled and shredded (between 1.5-2 cups)
2 eggs
2 cups shredded mozzarella cheese (or pizza cheese*)

Preheat oven to 450 degrees.

Grease cookie sheet.

Peel and shred a large zucchini. Add egg and cheese, and mix well (I always use my hands). Spread the dough onto the pan evenly (watch the middle of the crust—it can be too thick) and bake for 12-15 minutes, or until the crust is cooked. Let cool.

Makes a large crust (14")

Nutritional Information:
Calories: 785 Carbohydrates: 9 Fiber: 0 Net carbohydrate: 9 Fat: 49 g Protein: 75 g

Taco Pizza

For the Taco Pizza

Layer, in the following order:

Pizza sauce mixed with Picante/Salsa
Seasoned ground beef
Shredded lettuce
Shredded cheddar (you can also add mozzarella and/or colby jack)
Chopped Tomato
Red Onion
Sliced Black Olives

You could also top with guacamole and sour cream if you'd like (change nutritional information if you do).

Do not cook with toppings added. Serve immediately. Refrigerate leftovers.

Makes a large, 14” pizza. Serves 8.

Nutritional information per 1/8 of a pizza (including crust):
Calories: 166 Carbohydrates: 4 Fiber: >1 Net carbohydrate: 3 Fat: 16 g Protein: 18 g

babydollsea · 03-07-2008, 01:27 PM

Quote:

Originally Posted by cleochatra

LOL Lora!

Here is the full set of recipes and nutritional information for both! Sorry it took me until this morning to get the information!

Linda-- Yours looks good, too! Thank you for sharing your recipe!

Zucchini Crust

Crust

Large raw zucchini, peeled and shredded (between 1.5-2 cups)
2 eggs
2 cups shredded mozzarella cheese (or pizza cheese*)

Preheat oven to 450 degrees.

Grease cookie sheet.

Peel and shred a large zucchini. Add egg and cheese, and mix well (I always use my hands). Spread the dough onto the pan evenly (watch the middle of the crust—it can be too thick) and bake for 12-15 minutes, or until the crust is cooked. Let cool.

Makes a large crust (14")

Nutritional Information:
Calories: 785 Carbohydrates: 9 Fiber: 0 Net carbohydrate: 9 Fat: 49 g Protein: 75 g

Taco Pizza

For the Taco Pizza

Layer, in the following order:

Pizza sauce mixed with Picante/Salsa
Seasoned ground beef
Shredded lettuce
Shredded cheddar (you can also add mozzarella and/or colby jack)
Chopped Tomato
Red Onion
Sliced Black Olives

You could also top with guacamole and sour cream if you'd like (change nutritional information if you do).

Do not cook with toppings added. Serve immediately. Refrigerate leftovers.

Makes a large, 14” pizza. Serves 8.

Nutritional information per 1/8 of a pizza (including crust):
Calories: 166 Carbohydrates: 4 Fiber: >1 Net carbohydrate: 3 Fat: 16 g Protein: 18 g

Thank you so much...Those stats look exceptional!

cleochatra · 03-07-2008, 01:50 PM

The stats aren't too bad. As I said, I panicked at first, because I thought they seemed really high. Then I remembered that you're using double the crust as the cauliflower recipe, and suddenly it's like "Ahhhhh!"

Linda's recipe is a deep dish, and hers looks like it's more calories (but it's deep dish). So I think both recipes are on par for what calories ought to be. But I don't know.

babydollsea · 03-07-2008, 01:53 PM

I am still waiting on that blueberry cheesecake recipe...Have you tweaked it the way you want yet???

TXLoser · 03-07-2008, 02:02 PM

About how much pizza sauce and picante/salsa do we use?
And is it equal amounts of each?

cleochatra · 03-07-2008, 02:13 PM

babydollsea-- No, not yet. I need to think some things through on that recipe. I probably won't complete the recipe until next week. When I wreck things, it gets expensive.

TXLoser-- I used about 1/4 cup of each. It goes pretty far. How is your foot?

TXLoser · 03-07-2008, 02:40 PM

Quote:

Originally Posted by cleochatra

TXLoser-- I used about 1/4 cup of each. It goes pretty far. How is your foot?

Thanks for asking... sore and all shades of purple now......but healing

cleochatra · 03-07-2008, 02:42 PM

TXLoser-- WOW. I knew you'd banged it up, but, girl, are you sure there's not a fracture? That sounds beyond rolling an ankle or just hurting your foot.

Mallory · 03-07-2008, 05:43 PM

So I made the crust using thawed and fresh zucchini and cooked for 15 mins..when it was done I cooled it on a rack and then had to run out so we didnt get to eat it. Ive come home and sliced it into 4 large sections, very stable and crispy, and tomorrow I will top with the taco fixins. Im very happy with the taste and crispiness of this crust!!!

lcoldtimer · 03-07-2008, 06:13 PM

Cleo,You made me remember how much I missed yhis mexican treat.I tried Cream of Chicken Soup at a shop not too long ago, but it had rice in it.I tried a new recipe of Onions,celery,chicken,olive oil.saute till soft.Simmer in chicken broth for about an hour. Let it cool a litle .Add fresh parsley,salt,pepper and garlic powder.Strain the chunky parts into the blender,slowly add in 1 cup cream,Puree till smooth,then add back into the soup.Simmer for an hour.Enjoy.

KellBell1234 · 03-07-2008, 07:13 PM

oh my, does this look good!!!

ew1 · 03-08-2008, 04:14 AM

Forget cloning sheep. Let's clone Cleo so we can all adopt her

And why NOT do YouTube? If you don't like your face we could Photoshop Nigella Lawson

Trisha29040 · 03-08-2008, 06:49 AM

Quote:

Originally Posted by ew1

Forget cloning sheep. Let's clone Cleo so we can all adopt her

And why NOT do YouTube? If you don't like your face we could Photoshop Nigella Lawson

We've got to keep on her to do a youtube series!!

Soobee · 03-09-2008, 08:42 AM

Cleo, I used you zucchini crust for a regular pizza today. I think I like it better than the cauliflower pizza crust. You can't taste the zucchini at all. I didn't bother to peel the zucchini, and I had to bake it longer. But the results were delicious.The zucchini crust probably wouldn't work if your were trying to fool someone into thinking there were no vegetables in the crust. The green specks are mighty suspicious.

amm · 03-09-2008, 10:42 AM

I made the zucchini crust and it didn't turn out as crispy as I thought it would. It still tasted good... but was a little soggy. I squeezed all of the juice out of the shredded zucchini and I tried to spread the crust as thin as I could. The edges were very crisp, though.

Mallory · 03-10-2008, 07:03 AM

Quote:

Originally Posted by Soobee

Cleo, I used you zucchini crust for a regular pizza today. I think I like it better than the cauliflower pizza crust. You can't taste the zucchini at all. I didn't bother to peel the zucchini, and I had to bake it longer. But the results were delicious.The zucchini crust probably wouldn't work if your were trying to fool someone into thinking there were no vegetables in the crust. The green specks are mighty suspicious.

I tell my kids its parsley and just there for decoration..

fools them everytime.
And AMM, I cooked mine longer than called for and it was so crispy I could hold it up no problem..

swinglow · 03-10-2008, 09:21 AM

Great tip, Mallory! Longer than called for at the 450 temp? Or did you turn the oven down?

Mallory · 03-10-2008, 11:16 AM

Quote:

Originally Posted by swinglow

Great tip, Mallory! Longer than called for at the 450 temp? Or did you turn the oven down?

I kept the oven at 450 and just cooked it longer..maybe another 5-10 mins..just kept peeking at it so that it didnt burn but was dry..it was great!

swinglow · 03-10-2008, 11:19 AM

That's so awesome! Thanks for sharing

Mallory · 03-10-2008, 11:34 AM

Quote:

Originally Posted by swinglow

That's so awesome! Thanks for sharing

No problem! If I could find the cord to upload my photos from the camera to our comp, Id post one to show the crust! Darn kids..

This is actually so versatile that my mind is racing thinking of lots of things it could be used for.

Jaded62 · 03-10-2008, 05:41 PM

THis looks awesome !!!!!

cleochatra · 03-11-2008, 06:12 AM

Sorry I didn't check back in! My computer is new and I accidentally shut off the internet thinger. I want to second the 450 degrees for more time. It does help. I do this with the cauliflower too, when the cauliflower is acting dippy.

03-07-2008, 08:38 AM	#35
LindaSue Big Yapper!!!! Join Date: Jun 2002 Location: Spring, TX Posts: 8,180 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	I made a very similar pizza crust a few years ago but the recipe didn't call for quite as much cheese as Cleo's. I think I found the recipe in an old Betty Crocker cookbook and it didn't need that much tweaking to make it low carb. I did find that the zucchini gave off a lot of liquid. I didn't peel mine so the crust was green. Here's the recipe I used as well as the comments I made about it at the time: ZUCCHINI PIZZA PIE 1 1/2 pounds zucchini * 2 eggs 4 ounces mozzarella cheese, shredded 4 ounces cheddar cheese, shredded 1 pound Italian sausage 1/4 teaspoon garlic powder 2 teaspoons Italian seasoning 8 ounces tomato sauce Salt, to taste 1 small onion, sliced, 2 1/2 ounces 1 green pepper, cut into thin strips 1/2 pound fresh mushrooms, sliced 1 ounce parmesan cheese, 1/4 cup In a large skillet, brown the Italian sausage; remove it from the pan and drain, setting aside a tablespoon or two of the fat. Add the garlic powder, Italian seasoning and tomato sauce to the sausage. While the sausage is browning, shred the zucchini. I used the shredding disk in my food processor. Squeeze out any excess moisture with paper towels. In a large bowl, beat the eggs lightly. Stir in the zucchini and 2 ounces each mozzarella and cheddar cheese. Spray a 10x15" baking pan with nonstick spray then line with parchment paper; spray again. Spread and press the zucchini mixture evenly over the bottom of the pan. Bake at 400º 10 minutes. After removing from the oven, move the oven rack to the next to the lowest position. Meanwhile, in the same skillet used to brown the sausage, sauté the onions, green pepper and mushrooms in the reserved fat until tender-crisp, season with salt to taste and set aside. Spoon the meat mixture over the zucchini crust. Top with the mushrooms and green pepper; sprinkle with the remaining mozzarella and cheddar and the parmesan cheese. Bake for 30 minutes, watching that it doesn't get too dark. Let stand about 5 minutes before cutting and serving. I used my kitchen shears to cut the pizza. Don't forget to move your oven rack back to the normal position. Makes 6-8 servings Can be frozen * Weight before trimming. Per 1/6 Recipe: 484 Calories; 38g Fat; 27g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs Per 1/8 Recipe: 363 Calories; 29g Fat; 20g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs Although this tastes good, I'm not sure if it's worth all the steps involved in making it. Don't expect to pick this up with your fingers. This is knife and fork food. If you enjoy the flavor of pizza, and want to increase your veggie intake, I think you'll like this. You could use ground beef instead of the sausage. In fact, the original recipe called for ground beef but I like sausage on my pizza so that's what I used. __________________ Visit my Low Carb Menus & Recipes site Menus Recipes Recent website updates My Before and After pics

03-07-2008, 11:55 AM	#37
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,721 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	LOL Lora! Here is the full set of recipes and nutritional information for both! Sorry it took me until this morning to get the information! Linda-- Yours looks good, too! Thank you for sharing your recipe! Zucchini Crust Crust Large raw zucchini, peeled and shredded (between 1.5-2 cups) 2 eggs 2 cups shredded mozzarella cheese (or pizza cheese) Preheat oven to 450 degrees. Grease cookie sheet. Peel and shred a large zucchini. Add egg and cheese, and mix well (I always use my hands). Spread the dough onto the pan evenly (watch the middle of the crust—it can be too thick) and bake for 12-15 minutes, or until the crust is cooked. Let cool. Makes a large crust (14") Nutritional Information: Calories: 785 Carbohydrates: 9 Fiber: 0 Net carbohydrate: 9 Fat: 49 g Protein: 75 g Taco Pizza For the Taco Pizza Layer, in the following order: Pizza sauce mixed with Picante/Salsa Seasoned ground beef Shredded lettuce Shredded cheddar (you can also add mozzarella and/or colby jack) Chopped Tomato Red Onion Sliced Black Olives You could also top with guacamole and sour cream if you'd like (change nutritional information if you do). Do not cook with toppings added. Serve immediately. Refrigerate leftovers. Makes a large, 14” pizza. Serves 8. Nutritional information per 1/8 of a pizza (including crust): Calories: 166 Carbohydrates: 4 Fiber: >1 Net carbohydrate: 3 Fat: 16 g Protein: 18 g __________________ National Low-Carb Examiner Columnist The Lighter Side of Low Carb blog Mid-Year Resolution Challenge member: 86 to lose/ 22 lost/ 64 pounds to go* We Are Carbarella!

03-07-2008, 06:13 PM	#46
lcoldtimer Senior LCF Member Join Date: May 2007 Location: nc Posts: 128 Gallery: lcoldtimer Stats: 145/136/120 WOE: atkins72 Start Date: aug 98	cream of chicken soup Cleo,You made me remember how much I missed yhis mexican treat.I tried Cream of Chicken Soup at a shop not too long ago, but it had rice in it.I tried a new recipe of Onions,celery,chicken,olive oil.saute till soft.Simmer in chicken broth for about an hour. Let it cool a litle .Add fresh parsley,salt,pepper and garlic powder.Strain the chunky parts into the blender,slowly add in 1 cup cream,Puree till smooth,then add back into the soup.Simmer for an hour.Enjoy.

03-07-2008, 06:36 AM	#31
jigglenomore Senior LCF Member Join Date: Oct 2007 Location: SW Missouri Ozarks Posts: 417 Gallery: jigglenomore Stats: Mac Truck/Small SUV/Mini-Cooper WOE: Atkins/South Beach/Low Glycemic/Voodoo	Cleo, you've outdone yourself again! Thanks so much for the great recipe and pics! Keep on cookin'!

03-07-2008, 07:20 AM	#32
Mallory Senior LCF Member Join Date: Oct 2007 Posts: 550 Gallery: Mallory	Oh this looks wonderful! I only have frozen shredded zucchini and I think that would be too watery for this..is the zucchini watery when you shredd it fresh and do you have to get some of the liquid out like the cauliflower?? Either way, Im making this for supper tonite! Thanks for the experiment Cleo!

03-07-2008, 07:28 AM	#33
swinglow Senior LCF Member Join Date: Sep 2007 Location: Goldsboro, NC Posts: 516 Gallery: swinglow Stats: 241/228.0 WOE: The Anabolic Diet; CLA/GLA; Lift heavy to failure! Start Date: March 11, 2008	Cmon, Mallory, give it a go, girlfriend. Just thaw that zucchini and give it a good squeeze in some paper towels.

03-07-2008, 11:10 AM	#36
LoraJR72 Very Gabby LCF Member!!! Join Date: Jan 2008 Location: Over the river and through the woods... Posts: 3,587 Blog Entries: 1 Gallery: LoraJR72 Stats: 136/???/127 - 5'6" WOE: Working on it.	Cleo, I know my DB will be astounded when I make this for him because I never cook.

03-07-2008, 01:50 PM	#39
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,721 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	The stats aren't too bad. As I said, I panicked at first, because I thought they seemed really high. Then I remembered that you're using double the crust as the cauliflower recipe, and suddenly it's like "Ahhhhh!" Linda's recipe is a deep dish, and hers looks like it's more calories (but it's deep dish). So I think both recipes are on par for what calories ought to be. But I don't know.

03-07-2008, 01:53 PM	#40
babydollsea Senior LCF Member Join Date: Feb 2006 Location: Pittsburgh Posts: 409 Gallery: babydollsea WOE: Moderate carbs	I am still waiting on that blueberry cheesecake recipe...Have you tweaked it the way you want yet???

03-07-2008, 02:02 PM	#41
TXLoser Way too much time on my hands! Join Date: Jul 2004 Location: Texas Posts: 10,522 Gallery: TXLoser Stats: 354/224 WOE: LC Start Date: January 2004	About how much pizza sauce and picante/salsa do we use? And is it equal amounts of each?

03-07-2008, 02:13 PM	#42
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,721 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	babydollsea-- No, not yet. I need to think some things through on that recipe. I probably won't complete the recipe until next week. When I wreck things, it gets expensive. TXLoser-- I used about 1/4 cup of each. It goes pretty far. How is your foot?

03-07-2008, 02:42 PM	#44
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,721 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	TXLoser-- WOW. I knew you'd banged it up, but, girl, are you sure there's not a fracture? That sounds beyond rolling an ankle or just hurting your foot.

03-07-2008, 05:43 PM	#45
Mallory Senior LCF Member Join Date: Oct 2007 Posts: 550 Gallery: Mallory	So I made the crust using thawed and fresh zucchini and cooked for 15 mins..when it was done I cooled it on a rack and then had to run out so we didnt get to eat it. Ive come home and sliced it into 4 large sections, very stable and crispy, and tomorrow I will top with the taco fixins. Im very happy with the taste and crispiness of this crust!!!

03-07-2008, 07:13 PM	#47
KellBell1234 Senior LCF Member Join Date: Nov 2003 Location: Minnesota Posts: 270 Gallery: KellBell1234	oh my, does this look good!!!

03-08-2008, 04:14 AM	#48
ew1 MAJOR LCF POSTER! Join Date: Mar 2003 Location: Pennsylvania Posts: 1,483 Gallery: ew1	Forget cloning sheep. Let's clone Cleo so we can all adopt her And why NOT do YouTube? If you don't like your face we could Photoshop Nigella Lawson

03-09-2008, 08:42 AM	#50
Soobee Senior LCF Member Join Date: Dec 2006 Location: Massachusetts Posts: 861 Gallery: Soobee WOE: Atkins Start Date: September 2000	Cleo, I used you zucchini crust for a regular pizza today. I think I like it better than the cauliflower pizza crust. You can't taste the zucchini at all. I didn't bother to peel the zucchini, and I had to bake it longer. But the results were delicious.The zucchini crust probably wouldn't work if your were trying to fool someone into thinking there were no vegetables in the crust. The green specks are mighty suspicious.

03-09-2008, 10:42 AM	#51
amm Senior LCF Member Join Date: Jan 2006 Posts: 498 Gallery: amm Stats: 400/253.5/175 WOE: healthy carbs, healthy fats,& exercise like crazy! Start Date: 4/1/07	I made the zucchini crust and it didn't turn out as crispy as I thought it would. It still tasted good... but was a little soggy. I squeezed all of the juice out of the shredded zucchini and I tried to spread the crust as thin as I could. The edges were very crisp, though.

03-10-2008, 09:21 AM	#53
swinglow Senior LCF Member Join Date: Sep 2007 Location: Goldsboro, NC Posts: 516 Gallery: swinglow Stats: 241/228.0 WOE: The Anabolic Diet; CLA/GLA; Lift heavy to failure! Start Date: March 11, 2008	Great tip, Mallory! Longer than called for at the 450 temp? Or did you turn the oven down?

03-10-2008, 11:19 AM	#55
swinglow Senior LCF Member Join Date: Sep 2007 Location: Goldsboro, NC Posts: 516 Gallery: swinglow Stats: 241/228.0 WOE: The Anabolic Diet; CLA/GLA; Lift heavy to failure! Start Date: March 11, 2008	That's so awesome! Thanks for sharing

03-10-2008, 05:41 PM	#57
Jaded62 Senior LCF Member Join Date: Jan 2008 Posts: 295 Gallery: Jaded62 WOE: Atkins Start Date: 01/25/08	THis looks awesome !!!!!

03-11-2008, 06:12 AM	#58
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,721 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Sorry I didn't check back in! My computer is new and I accidentally shut off the internet thinger. I want to second the 450 degrees for more time. It does help. I do this with the cauliflower too, when the cauliflower is acting dippy.