These were good. Of course I changed the recipe slightly. I used 4 limes and 1 lemon, which gave me the 1/2 cup juice needed. Tartness seemed just right. As other reviewers suggested about the topping, I used about 3/4's of it for the base which gave a good sturdy base to cut, and did sprinkle the last 1/4 over the top. They were better the next day. I'm going to try another recipe from Ina Garten. Still seaching for the perfect lemon bar.

Reviewed On: Aug. 26, 2003

I made this last night. I doubled the recipe and baked in the 9x13 pan. I baked it for about 55 mins. Cooled for a few hours. I made the frosting (doubled it also) and frosted it. We couldn't wait to have a piece. We all had a piece and we could taste the zucchini, and the frosting had that powdered sugar taste, even though I whipped the bejesus out of it in my kitchenade. BUT, the next morning I had a piece for breakfast (LOL), it was THE BOMB! It needed to mellow overnight. It is sooo moist and the frosting is TOO good. We're going to visit friends for the upcoming weekend. I'll be making it on Friday night to take on Saturday. I know my friends are going to go CRAZY over it!

Reviewed On: Aug. 11, 2003

I'm really rating the idea of this dish, because I changed it. I didn't cook them in the boiling water. I hollowed them and scooped the pulp out raw. Chopped the pulp and sauted it in a little olive oil. Then added the bread crumbs and browned them in the pan with the zucchini pulp. I added a little oregano and basil, and cooled the filling. I then added about 2oz of cheddar cheese and 2oz mozzarella. Stuffed the raw "boats", sprinkled with parm. cheese, put in a baking pan with a little water on the bottom and baked in a hot oven. They held their shape nicely, but were tender. I omitted the onion, salt, eggs, and butter. My three childred loved them, and were actually fighting over the last one! Maybe I should just submit this as a new recipe. Now I'll have another recipe to use for that windfall of summer zucchini.

Reviewed On: May 28, 2003