Christine Dabney wrote:
> On Mon, 10 Dec 2007 20:29:36 -0500, "Felice" >
> wrote:
>
>> "Little Malice" > wrote in message
>
>>> I want to try this, but I'm wondering, do you peel the zucchini
>>> first? And can anyone suggest a different cheese that would be
>>> nice with this? I like Swiss, but only in small amounts...
>>>
>>> --
>>> Jani in WA
>> No, I don't peel the zukes. I've never tried other cheeses, but my guess is
>> that any mild cheese would do just as well. Gruyere? Monterey Jack? I'd be
>> interested to know what you use and how it turns out.
>>
>> Felice
>>
>
> I am thinking that Parmesan might be a good choice.
>
> Christine
>
>
The dish sounds quite tasty, but I'd be concerned that substituting
equal amounts of Parmesan for the Swiss would make the dish extremely
salty. Parmesan cheese, at 454 mg sodium per ounce, has about 8 times
as much sodium as Swiss cheese, at 54 mg sodium per ounce, has.