Reviewed: Sep. 28, 2009

Pretty good. Mine was not very crispy. Next time I'm going to cut the zucchini into thinner slices but the taste was very good.

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mirandas205

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Reviewed: Sep. 19, 2009

I usually use other's recipes as conceptual starting points of exploration. Of course, unless it was a long time since I'd ingested saturated fats I wouldn't have used butter (and it was Thursday I had Swedish meatballs in cream sauce) so I used canola oil in the bottom of the baking dish. I didn't have fresh herbs, so used dried oregano, minced onion (used it all yesterday for green peppers and sesame marinated beef strips) and garlic salt, but did have freshly peeled garlic on hand. Family members are more used to tofu than cheese, so substituted cheese with two cans of chopped tomatoes and used a layer of crushed whole wheat crackers to line the bottom of the ceramic dish to sop up the juice generated in the microwave. I think a dusting of Parmesan cheese added a nice 'touch'. It was delicious with leftover green pepper steak, but anytime now that hot summer days are waning.

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Cinnamon

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Reviewed: Sep. 2, 2009

I took other reviewers' suggestions: tossed with olive oil instead of butter, dried oregano, salt, pepper, and garlic powder in a plastic bag then spread on a baking sheet sprayed with olive oil. Baked at 375 (with convection) for 22 minutes (I had a time problem and needed them done sooner!). My kids who aren't zucchini fans weren't converted, but those of us who do like it loved the recipe. Next time I'm thinking half butter, half olive oil. Would have been 5 stars if it were something I lusted after - and I feel that way about very few vegetables :)

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JANER01

Cooking Level: Expert

Home Town: Ridgewood, New Jersey, USA

Living In: West Jordan, Utah, USA

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Reviewed: Aug. 31, 2009

This came out excellent My daughter and I really liked it. I added some garlic powder to it and it was really good for me.

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golden

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Reviewed: Aug. 8, 2009

Made this recipe as our garden is really producing squash. I added sliced red potatoes with the skin on and some cajun seasoning and crushed red pepper, no oregano. It was fantastic, spicy and somewhat hot so go easy on the crushed red pepper. Thanks for a great basic recipe for yellow squash and zucchini.

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marsha

Cooking Level: Expert

Home Town: Ashtabula, Ohio, USA

Living In: Fancy Gap, Virginia, USA

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Reviewed: Aug. 3, 2009

followed recommendation to use olive oil to make it healthier and garlic. I also used dried oregeno as I did not have fresh. Only problem with this recipe is I did not make enough - at least for me! YUMMY! However I like zucchini. Was not a hit with my 4 year old, the 2 year old liked it. I know, I know. I hafte when people review who did not follow the recipe as written, but I think it would have been great no matter what!

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DLG123

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Reviewed: Jul. 30, 2009

In my haste to get supper on the table, I just realized that I totally forgot to put the Parmesan cheese on the zucchini, so my review is based on this dish without it. And I liked it! (Hubs, I know, preferred it that way anyway) Fresh oregano makes all the difference and, this time of year, I have a plentiful supply right out my back door! I thought the baking time was a bit long, but that could just be a matter of personal preference. I did use the butter, as called for, and find nothing not to like about it. I also couldn't help my myself and added a clove of minced garlic to the mix and liked that too. This is uncomplicated, quick and delicious.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: May 28, 2009

This is a great recipe to memorize and, as the review said, use with many entrees. I used butter and enjoyed it, but would use less next time. I think it's best to cut the zucchini in thicker pieces to it dosen't get too soggy in the butter or oil. This is a nice, simple combination of flavors - but it wont force anyone to like zucchini that dosent already enjoy it. I will definately make this again.

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mriefler

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Reviewed: Jan. 13, 2009

My main complaint with this recipe is that it came out bitter.

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Maria

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2008

The only reason that I give this a four is because I felt like I should substitute olive oil for the butter in order to make it a little healthier. But, this is a phenomenal family favorit.

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herkind

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

Living In: Richardson, Texas, USA

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Reviewed: Aug. 11, 2008

I put the sliced zucchini in a large zip lock bag and added 2 Tbsp olive oil instead of margarine. I added about 1/4 tsp of garlic powder, the salt and pepper, and oregano. I shook the bag to coat all the ingredients and followed the other instructions exactly. My husband is a plain meat and potatoes kind of guy and doesn't usually like unique side dishes, but he loved this recipe alongside baked chicken. If my picky husband will try something new, this one's a winner in my book!

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Elizabeth

Cooking Level: Intermediate

Living In: Carrollton, Georgia, USA

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Reviewed: May 24, 2008

I thought these were good and an easy way to use up zuchinni My husband on the other hand gagged a little and said the texture was discusting (crispy outside kind of smooshy in the inside)....so only three stars because they didn't please everyone.

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Froetoe

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2008

This is an excellent recipe! I used about 4 cups of chopped zucchini, (as 2 medium could be any size) I added mushrooms which give this already wonderful dish a hearty flavor and in addition to the 2T butter, I added a hint of olive oil to keep the butter from burning. I sprinkled the parmesan on top and baked in an oven a bit hotter than what was posted, along side the "Baked Salmon II" for our low-carb dinner. YUM & thanks! But I am surprised that the nutritional information hasn't been posted yet. The carbs for a one cup serving in the way I prepared it, is about 5 to 7 carbs, in my estimation.

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Reviewer:

catholic soup queen

Cooking Level: Expert

Home Town: Palos Verdes Peninsula, California, USA

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Reviewed: Dec. 3, 2007

I found it was a little too greasy...next time I might cut back on the butter a little bit. The flavor was great though, I'll definitely be trying it again.

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Emily G.

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Reviewed: Jul. 26, 2007

This was really good base, and very easy. I used olive oil instead of butter, added a minced clove of garlic, and I also added yellow summer squash and pattypan to the zucchini (it all cooks the same) to add some additional color. It was very good, and a nice way to prepare some of that summer squash that we'll all have in excess pretty soon!

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