I thought that the soy sauce was too overpowering. I marinated for only 1 1/2 hours and then pan fried it without adding the marinade and still all I could taste was salty soy sauce. Perhaps on the grill it would be different. If I make this again I will use light soy sauce and will use half the soy and replace the lost liquid with a mixture of water and balsamic vinegar, and will up the olive oil some. Definately not a good marinade for pan frying the way it is now.

Reviewed On: Feb. 10, 2007

I had to make a lot of changes to make this good. The proportions are all wrong. I give this version 5 stars: Use 3/4 of a cup of diced red onion, and 3/4 of a cup of diced green peppers, for one zucchini. Use half a jar (at the most) of sliced and pitted black olives. You need at least a half a cup of feta. When layering, mix in at least 1/2 a teaspoon of rosemary and a pinch of black pepper. (Or it will be tasteless). Also, layer in one teaspoon of finely diced capers. Non-stick oil is not required - it has a lot of moisture due to the veges. A thin film of olive oil on the bottom is plenty. I made these changes and it turned out excellent. It would have been tasteless and disproportionate if I had followed the original recipe. (Other reviews have mentioned that it is "missing something" and I agree. It is missing rosemary and capers and a little pepper)

Reviewed On: Feb. 10, 2007

I really liked this recipe! I changed the quantities to 6 servings and used 5 zucchinis. To have enough lamb I had to use 50% more lamb (On top of changing the servings to 6). I ground my own lamb from fresh lamb shoulder. Gutting the Zucchini is difficult - use a long, thin knife and careful not to break the skin! I added the guts of the zucchini to the sauce which added some needed texture and this way I did not waste any food. Next time I will use 30% less mint. It was a little too minty for me but maybe ok for other people. Also I simmered it for 30 minutes after adding garlic rather than 15. I'm glad I did that. Make sure you choose zucchinis that are as fat as possible! It's not a super easy recipe but it looks elegant and exotic when served with the sauce on the top. I served it with potatoes fried in olive oil and chopped spinach with savory, salt, pepper and oregano. Went together very well!! Good meal to impress guests with!!

Reviewed On: Feb. 8, 2007