Reviewed: Jul. 27, 2009

This filling had such a rich taste to it, that I found making it in smaller boats was a big success. Every one at the table wanted the recipe! Hint: I put the filling in a zip seal bag and cut the corner to squeeze it into the boats.

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Hav'in fun in the kitchen

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Reviewed: Jun. 28, 2009

This recipe was pretty good however, My grandma used to make something like this. She called it Zucchini Boat. She got a HUGE zucchini from a farmers market. Cut and boiled it the same way, scooped out the insides. Then put salt, pepper and butter all along the inside of the shell. The seeds and stuff that she scooped out she would put into a bowl with lots of butter, salt, pepper and parmersan. She would scoop it all back into the zucchini and top it off with more parmersan. Put it in the oven to crisp up the top. Then we would eat the filling out with a spoon. Oh man I am going to go make me some zucchini boat.

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ROCKSCLUB

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Moreno Valley, California, USA

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Reviewed: Jan. 6, 2009

Yummy Yummy! I changed up a couple things as follows. I scooped out the inside of the zucchini and sauteed with some onion and the garlic that is called for. I then mixed all that in with the sour cream/cream cheese/parm mixture. I also added a bit of ricotta cheese b/c I didn't have enough sour cream. I didn't bother do precook the zucchini at all either, I just cut them in half, scooped out, made the filling and then cooked them for about 7 minutes longer than the recipe calls for. These were outstanding and could easily be a meal in themselves with the addition of some ground meat which I'm definitely trying next time!

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Sep. 27, 2007

Holy garlic! I didn't pay much attention to the complaints of too much garlic since I love the stuff, but whoah, way too much! This also makes a lot of filling. I stuffed two large zucchinis and had plenty left over. I sprinkled some italian seasoning onto the zucchini before adding the filling, but the garlic overpowered it anyway. I'll definitely try it again though, cutting the garlic down.

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Sep. 24, 2007

I made this today before work and it was really easy. I didn't even bother boiling the zucchini beforehand, I just scooped out the seeds and filled them with the filling. It takes a little longer for it to cook, about 20 more minutes, but I hate dirtying pots for no reason! I used sharp cheddar cheese instead of the parm b/c I was out of it. The only thing I reccommend is not to reheat too long in the mircowave like I did... the filling melted out after 2min on high :/ Still good though!

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NCRAN

Cooking Level: Intermediate

Home Town: Washington, New Jersey, USA

Living In: Clementon, New Jersey, USA

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Reviewed: Aug. 17, 2007

YUMMY! I'm sure it would be great as written, but I was looking for a main dish, so after reading other reviews I used 2 large zucchini and devided 1/2 lb browned ground beef seasoned w/ italian seasoning between each half. I was out of sour cream, so I sub'd cottage cheese & a little lemon juice in the cheese mixture and added a little oregano. I didn't have a pan big enough to boil the squash in, so I just put them in the oven w/ a little water in the pan while I was mixing up the filling & baked them for 20 mins. after adding the filling. My whole family loved these.

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AngelaD74

Cooking Level: Intermediate

Home Town: Falls City, Oregon, USA

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Reviewed: Oct. 30, 2006

This was okay. I wish I had taken the advice of previous reviewers and cut down on the garlic though; it made it too spicy. I had two very large zucchini from the garden, so I doubled the recipe...but I didn't need to - we had way too much filling, and it overpowered the zucc's flavor completely. I might try this again keeping these things in mind; I think these changes would make a positive difference. I also like the idea of adding taco seasoned meat or italian sausage to the mixture. hhhmmm...

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STEVENCARY

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Springfield, Virginia, USA

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Reviewed: Aug. 13, 2006

Easy to follow - I baked uncovered. I sliced it to serve it. The next day, with the leftovers, I made a marinara sauce and poured it over the bake. It was even 3x as good. Thanks for this new side dish!

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jojadern76

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Reviewed: Jul. 12, 2006

My husband and I both enjoyed this recipe. I used a medium sized zucchini, boiled it in SALTED water for 5 minutes, then immersed it in ice water for later use. I also prepared the filling early. I cut back a bit on the garlic as suggested, and added a little salt and pepper. With it being so cold when I put it in the oven, I needed to bake it longer, but the texture stayed quite firm. I will definitely make this again. Thanks.

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MSMOM1

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Reviewed: May 15, 2006

We thought that it was rather bland.

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Jody

Cooking Level: Intermediate

Living In: Clinton, Indiana, USA

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Reviewed: May 9, 2006

this was ok. i halved the recipe and used a large zucchini and there was still plenty of filling. From one of the reviews I skipped the boiling and baked for 20 mins. Not something I would make often as the filling turned more into a very rich cream sauce after cooking. Would try a lower fat version next time.

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NET10

Cooking Level: Expert

Home Town: Innisfail, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Aug. 26, 2005

I liked it, but won't make very often. Not sensational. I did sprinkle mozzarella on top. Yummy. Next day it was good sliced and eaten cold. I found that one giant zucc from the garden was filled perfectly. Not too much filling and the boiling time was great, too (actually, I steamed them for this amt. of time). Good texture, not mushy but cooked a little beyond al dente.

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Cheryl E.

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Reviewed: Aug. 22, 2005

Well, I slightly changed this recipe, and my husband loved it, although it was a bit too garlic-y for me. (My hubby *loved* it, though.) I did not boil the zuccini first. I just scooped out the seeds, then put the cream cheese/sour cream filling in, then baked them. I liked the texture, which ended up firm. I'll probably make this side again; however, I'm going to lay off the garlic just a bit.

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U2KATRINA

Home Town: San Angelo, Texas, USA

Living In: Carrollton, Texas, USA

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Reviewed: Aug. 8, 2005

This was delicious!!! I added about half a cup of mozzarella cheese too and it was soooo good. I could only get super market sized zucchini (about 7 or 8 inches long and fairly thin) so I used three. Wonderful! Thanks for the recipe!

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Jannet

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Reviewed: Aug. 4, 2005

Very good,would make it again. Husband also liked it.I followed the recipe as stated and had no problems.

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janet a

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2005

Enjoyed by everyone of us. Even my 7 year old son who we encourage to try, asked for more. He is so exited that he can now brag that he likes another green vegetable! There is plenty of topping for at least 1 large and one small zucchini. I think next time I might try topped with some bread crumbs also.

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Kathyskooking

Cooking Level: Intermediate

Living In: La Crosse, Wisconsin, USA

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Reviewed: May 27, 2005

One of my favorites. Be careful to not over-boil the zucchini or it will be soggy and won't hold the mixture well.

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MONIETHEGREAT

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Reviewed: Aug. 9, 2004

The topping was a bit too bland for my taste. I recomend adding twice the garlic and some pepper. Was an easy meal but was very messy.

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ROBLMNG

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Reviewed: Aug. 5, 2004

IT'S GREAT THIS WAY, OR ADD ANYTHING IN IT THAT YOUR FAMILY LIKES JUST BEFORE BAKING. SUCH AS VERY THICK CHILI MIX OR TACO SEASONED MEAT. GOOD STUFF !!!

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JWRRLR

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Reviewed: Aug. 2, 2004

I LOVE this recipe. It is the best. I have seen this recipe on other sites and have always enjoyed it. Sometimes if I want this as a side to mexican dishes I add a half tablespoon of chili powder in with the stuffing mixture. YUM!!

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TINYANT1

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Denver, Colorado, USA

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Baked Zucchini

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