Reviewed: Sep. 8, 2011

This was pretty good. The top was the best part, so I think next time I'll add parmesan to all the layers instead of just the top. Also, after I finished cutting my zucchini, I noticed that there was no way all of that would fit in a regular 9 inch pie pan. I used a deep dish pie pan and it fit perfectly.

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Reviewer:

ROLLERSGIRLY

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Dallas, Georgia, USA

Reviewed: Aug. 4, 2011

I used a mandolin to slice my zucchini evenly. I followed the recipe almost exactly, except that my herbs de provence were with garlic. (This works for my boyfriend and I as we are both garlic-aholics.) Maybe the squash was turning or we just didn't care for the herbs de provance with the squash. The topping was amazing and our favorite part. I didn't have crackers so I used the panko breadcrumbs that we did have in the cabinet. I'll try this again and see if the strange bitterness was from the seasoning or the squash.

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Reviewer:

XerexisSar

Cooking Level: Intermediate

Living In: Old Bridge, New Jersey, USA

Reviewed: Jul. 30, 2011

Absolutely delicious.

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Reviewer:

bizzbe

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Cooking Level: Intermediate

Reviewed: Jul. 9, 2011

This was good but I'll cut back on the olive oil next time I make. I also used Panko crumbs. Turned out very nice!

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Reviewer:

Dixichiq

Cooking Level: Expert

Reviewed: Feb. 19, 2011

This was terribly disappointing. All you can taste are the herbes. A teaspoon would have been plenty.

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Reviewer:

EWORTHY

Reviewed: Jun. 28, 2010

I thought these were pretty good, a lot better than plain zucchini for a nice change. I forgot to look for 'herbes de provence' so I will try this again with the right seasoning; I just used my own mix of Italian Seasoning from this site but everything else the same. I brushed on the oil rather than drizzle it. The topping was very tasty.

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Reviewer:

Jodi

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: May 5, 2010

First, I dislike rosemary so I made my own version of Herbes de Provence: 1 tsp each thyme, fennel and lavender and grinded them. These are strong flavored herbs and I sprinkled the zucchini very lightly with it and saved the rest for another time. I also cut back on the salt as others suggested. I enjoyed the zucchini but my husband did not. I probably won't make it again since it didn't go over well with him.

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Reviewer:

ANGCHICK

Cooking Level: Intermediate

Home Town: Hamilton, New Jersey, USA

Living In: Richboro, Pennsylvania, USA

Reviewed: Jan. 3, 2010

Not thrilled with this recipe - very bland. If you have these ingredients on hand, I highly recommend making zucchini chips instead - almost identical ingredients, but instead of a casserole dish, you lay them on a baking sheet individually and turn half-way through cooking. It allows for a lot more flavor on every slice.

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Reviewer:

Nicole N.

Reviewed: Dec. 25, 2009

Made this for Christmas Eve dinner and it was a definite hit. Great combination of flavors and so easy to make. Had a large group so assembled in a 9 x 13 pan. I ran out of Parmesan so added some shredded mozzarella cheese on the top.

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Reviewer:

PAULDI

Cooking Level: Professional

Living In: Summit Point, West Virginia, USA

Reviewed: Dec. 9, 2009

We really enjoyed this. I followed the recipe exactly but used my pastry brush to brush on the olive oil rather than drizzle it for more even coverage. Would never have thought of adding olive oil to the bread crumbs to crisp them up. Easy and delicious!

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