My family demands all italian meals be loaded with garlic (they are obviously afraid of vampires), so I saute'd about 4 cloves worth of garlic with the onion and zucchini. I did not seed the zucchini as it didn't say to do so in the recipe, but I don't think it would make a difference. I made such a huge batch I am happy to say we had leftovers. And, like so many italian dishes, this was even better the next day.

Reviewed On: Jul. 29, 2011

Made recipe as written except I did omit the nuts and I frosted the first batch. They practically flew out of the pan! The second batch (made the next day) was just sprinkled with powdered sugar and taken to a bake sale. They were the first item to sell out. No question, this is a keeper, and not one person believed they were made with zucchini.

Reviewed On: Jul. 29, 2011

Have tons of zucchini from the garden to use up. Found this recipe and decided to take a chance. Glad I did. I would give this recipe 10 stars if I could. Only made a couple changes because of what I had on hand. I used 6 cups zucchini and simmered it w/ the lemon juice for about 20 minutes. I used 2 C flour and 2 C oatmeal and 1/2 C brown sugar and 1 C white sugar for the crust/crumble. Turned out great. For the person who said this was dry, its like a combination apple cobbler + apple crisp. Way too delicious not to make again and again. And because I followed the directions and peeled and seeded the zucchini, not one person in my family had any clue there wasn't a single apple used in this recipe.

Reviewed On: Jul. 29, 2011