What a fantastic recipe...this is exactly what I was looking for! I'm trying to cut out processed foods like pasta and I had a bunch of zucchini in my fridge. I can see why you salted the zucchini in the beginning. I didn't and the end result was a bit watery but still delicious and worth it to me to save on the added sodium. I attempted to drain some of the liquid off but realized the mess I was about to make and just enjoyed instead. I used about two cups of leftover sauce that I'd frozen (prepared sauce to which I added ground beef, onions, garlic, zucchini, green pepper, mushrooms and a ton of spices) and made the whole thing in a 9 in square glass pan. I substituted reduced fat ricotta, fresh spinach and canned chopped portabella mushrooms since that's what I had on hand. I had to cook it a bit longer uncovered to get a nice browning of the cheese (about 30 minutes instead of 15) but overall it was fantastic! I even think my husband will like the leftovers despite his aversion to "hippy food!"

Reviewed On: Aug. 20, 2009