Reviewed: May 2, 2012

I loved it. I didn't change anything.

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Reviewed: Apr. 21, 2012

A little bit of work but worth it! This was awesome! I had to use more oil than suggested and I used dried basil. I will make this again!!!!

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Reviewed: Apr. 10, 2012

Very good recipe, but it calls for twice the amount of tomatoes as the dish can handle.

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Rex Hutcheson

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Reviewed: Mar. 27, 2012

Super easy to throw together and we really liked it. I followed other reviewers suggestions and put the zucchini straight into the 9X13 pan. They were cooked, but not mushy. Perfect!! This one will be a regular in our rotation. Thanks for sharing.

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Snoopynut

Cooking Level: Intermediate

Home Town: Mesa, Arizona, USA

Living In: Woodstock, Georgia, USA

Reviewed: Mar. 18, 2012

This was GREAT. I did add 1/2 sliced onion & 1 tsp. of chpped garlic. (slightly sauteed) I added these on top of the tomatoes. I also used Italian bread crumbs.

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DVS

Cooking Level: Intermediate

Reviewed: Mar. 13, 2012

Made this for my family and it was a hit. It is so deliciously good that it hurts to think about it! I often find myself craving this.

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kissabug

Reviewed: Feb. 16, 2012

Delicious! Got rave reviews. Would double it. I used chicken thighs and basil paste and I baked the zuchini and tomatoes underneath the chicken in a foil wrapped glass dish. I had to double the time and drop the temp to 350.

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A Candy Bar

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Ravenna, Ohio, USA

Reviewed: Feb. 5, 2012

Excellent. I did it with thick chicken tenders still took the same time to cook. Probably better with tenders since they probably have the same cooking time as zucchini.

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LanieC

Reviewed: Jan. 9, 2012

YUM!!!! I read a few of the other reviews before making this and I did follow a piece of advice that was shared. I only briefly sauteed the zucchini before putting it into the casserole pan. This dish is SO GOOD and the chicken comes out so tender and juicy. I love the flavors of the zucchini, tomato & basil together. I did use panko bread crumbs to add a little more crunch to the chicken. I invited my parents over for dinner & made this dish!! Everyone raved! I will certainly be making this again...and again...etc!!!

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Reviewer:

KMiller18

Cooking Level: Expert

Home Town: Cerritos, California, USA

Living In: Anaheim, California, USA

Reviewed: Dec. 20, 2011

I used both yellow and green squash, but also added half a sliced sweet onion and about 4oz. of sliced baby portabellas mushrooms, that I needed to use up. Used fresh basil and oregano from my garden. I didn't pre-cook or oil the vegetables, and they turned out perfect. I also marinated my chicken breast all day in Italian dressing. I had some thick breast so cooked covered with foil and baked for thirty min. at the specified 400. Served with some white buttered rice. The chicken was so moist and tender The juices of the fresh tomatoes and chicken drip down into the zucchini mixture to make some of the most amazing tasty squash you've ever had. The fresh herbs, onions and mushrooms were a great addition for flavor. My whole family loved it.

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