Did anyone else wonder how you stretch 5 lasagna noodles into 3 layers worth in a 9X9 pan? I used 12 no-cook noodles. I also doubled the cheese, ham and garlic, and added sauteed sliced mushrooms to the asparagus layer. Definitely a keeper.

Reviewed On: Apr. 16, 2007

I don't know why everyone is trying to make these stay together or is worried about mixture being too wet. They are supposed to be dropped by spoonfuls onto a hot griddle, like pancakes, not shaped like crab cakes. I followed the recipe exactly and we LOVED them. This is the best "what to do with all that zucchini" recipe I have seen. I have also experimented with using peeled eggplant instead, and it tastes even BETTER. I have also used Old Cheddar instead of mozzerella. I have a bunch frozen for quick lunches. Will probably try adding garlic or Italian seasoning next time.

Reviewed On: Sep. 15, 2006

This recipe is amazing! Summer squash that actually tastes delicious! And so simple, too. You could also try mixing the browned squash cubes with cooked green peas, corn, or diced carrots. A keeper for sure.

Reviewed On: Aug. 17, 2005