The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Dec. 25, 2009
Made this for Christmas Eve dinner and it was a definite hit. Great combination of flavors and so easy to make. Had a large group so assembled in a 9 x 13 pan. I ran out of Parmesan so added some shredded mozzarella cheese on the top.
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Cooking Level: Professional

Living In: Summit Point, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Dec. 9, 2009
We really enjoyed this. I followed the recipe exactly but used my pastry brush to brush on the olive oil rather than drizzle it for more even coverage. Would never have thought of adding olive oil to the bread crumbs to crisp them up. Easy and delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Oct. 23, 2009
This was very yummy! I really liked it. I din't have the whole spice mix, so I just did parsely, thime, and chopped fennel seeds. I eyeballed the amt. of oil and spices b.c I was making it for dinner group. I used much less of the topping than it called for. I liked it lighter than really thick on top. And I cooked it for 23 min. at first, and then 7 more w/ topping
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The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.
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Reviewed: Oct. 10, 2009
This dish was ok, not great. I was expecting more from this.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.
Reviewed: Sep. 21, 2009
It was just OK. It may be the flavor was too strong for me.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 30, 2009
Delicious, but it is a littly salty. I'd eliminate the salt completely. Also, I didn't have regular breadcrumbs, so I used a little shake n bake. Maybe that is why it is too salty. Something to keep in mind.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: May 30, 2009
I was cooking up a triple threat of herbs de provence for my wife, as she doubted we could ever use our jar of lavender. I already had a recipe for chicken and rice, so I needed a vegetable, and came across this gem. While we're not the biggest fans of using lavender in dinner, this baked zucchini recipe could use any sort of spice blend. This was the highlight of dinner, and is going to be our preferred method of serving zucchini. We almost ate it all before the chicken finished cooking!
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Cooking Level: Beginning

Home Town: Amherst, New Hampshire, USA
Living In: Fort Drum, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.
Reviewed: Mar. 31, 2009
The seasoning was very strong - it was all we could taste, and it tasted primarily like oregano. I did like the texture of the zucchini, however.
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Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA
Living In: San Angelo, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Feb. 17, 2009
Such a nice change up from your typical sauteed zucchini! Really enjoyed this dish...great flavour, simple, and pretty to look at! Thanks!
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Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada
Living In: Oshawa, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Feb. 17, 2009
Pretty good. The herb flavor didn't come out too much, so I'd add more next time. It takes longer than 10 minutes to get the crumbs golden. I would recommend adding them sooner b/c I didn't think the zucchini needed to cook as long as it did.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
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Reviewed: Jan. 31, 2009
I really liked this! What a great presentation and I loved the crunchy bread crumb/cheese topping. I didn't EVEN pay attention to the amount of salt called for--it was obviously salt overkill. I just gave it a light sprinkling of salt and pepper. I made this two ways--one with the Herbes de Provence as called for, and the other with a Tuscan seasoning blend. While both were good, I much preferred the Tuscan seasoning. This was a nice departure from the typical, sauteed zucchini.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.33 star rating.
Reviewed: Nov. 20, 2008
This was okay. I guess I was expecting something else, but I thought the flavor and texture left something to be desired. I probably won't try this again...
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Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
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Reviewed: Oct. 13, 2008
Good! Too much salt for us, so I cut back on it quite a bit. I also cut back the cooking time - I like my zucchini a little firmer. Thanks for the recipe, nice idea!
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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Oct. 6, 2008
This recipe was the far best of many i tried in the past. I used some other spicy herbs, it worked 100%. My friends asked for more. Big thanks for your great work. Alena
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Oct. 1, 2008
Great flavor but extremely salty! I thought that 2 tsp. salt was too much and fortunately reduced it to 1 tsp. - and it was still extremely salty. Next time I'll probably reduce to 1/4 tsp. Could use less oil also.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Sep. 30, 2008
If you're looking for a little different zucchini recipe, this is it! I arranged the zucchini in a beautiful quiche dish for a beautiful presentation. Followed the directions, but maybe didn't use as much oil for drizzling. Everyone loved it, even the kids!!! (herb de Provence can be found in the herb and spice section of your grocery.)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Sep. 30, 2008
I made this recipe .. it was wonderful !!! easy and tasted great
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Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Sep. 27, 2008
Maybe explaining what is in Herbes de Provence would help those who can't find it in their stores. It contains a mix of ,dried Fennel, Rosemary, Thyme, and Lavender.
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Cooking Level: Expert

Living In: Orono, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Sep. 26, 2008
i made this with the veggies that were on sale this week -- asparagus and yellow bell peppers -- and used only about 1/2 the olive oil. veggies stayed firm, FANTASTIC flavor, refreshing alternative to cheesy casseroles/boring steamed veggies. will definitely make again.
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KJR
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Sep. 26, 2008
I love these roasted veggies dishes. In France, we call them "tians". You can put just about any vegetable in them, whatever's in season. Thanks for this recipe!
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