Can I make the Zuchini Tian the night beforeand cook it the next day? I'm assuming adding the Parmesan and olive oil at the last minute.
2 Comments
Erin J.November 22, 2016
That should work! Two things to consider: maybe add a little more (1/2-1 tablespoon) flour to compensate for the zucchini (which is notoriously full of moisture) sitting overnight. Also, remember that the vegetables may oxidize a bit while they sit, but since the end result is golden brown and lovely, that shouldn't be a problem!
NancyNovember 23, 2016
Yes, agree the advance prep with just-before-serve Parmesan & olive oil.
Also concerned about the extra liquid that may collect. Another solution (instead of adding flour). If the size of your recipe and your baking dish allow, drain the liquid. Or move the solids (only, leaving the collected liquid behind) from an original baking pan to a final one.
Also concerned about the extra liquid that may collect. Another solution (instead of adding flour). If the size of your recipe and your baking dish allow, drain the liquid. Or move the solids (only, leaving the collected liquid behind) from an original baking pan to a final one.
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