Reviewed: May 17, 2012

Simply AMAZING!!!!

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Reviewed: Mar. 28, 2012

This dish was very yummy. I used recipe as is, except I used 2 zucchinis, instead of 1. I made the filling as stated, and it was way too much filling. I think halving the sour cream, cream cheese, and Parmesan cheese would be sufficient. It was very easy to make and is a good side dish/appetizer. Next time I may try to make with ground sausage. Hmmm...that may be good.

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danyell2427

Reviewed: Apr. 27, 2011

My family LOVED this! The store only had very small Zucchini's but I actually like that idea better - then everyone has there own individual serving and no one is fighting over the last piece!

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JLJONESY

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Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

Reviewed: Oct. 18, 2010

recipe is very good, only thing is i would cut the sour cream and cream cheese in half. i ended up having way to much filling and that was with 3 zucchini's

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Zinni

Reviewed: Jul. 28, 2010

Delicious side dish and so easy to assemble. Next time I make this I will either skip the parboiling (15 min was way too long and my zucchini was almost mush) or I will cut it down to 5 min. Also, while the filling was delicious, it made way too much. I used less than half for the zucchini and we used the rest as a cracker spread before dinner.

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Princess Tanya

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

Reviewed: Jul. 23, 2010

We loved this! Would definitely not parboil the zucchini next time as others mentioned. I added a colby/mozzarella mixture to it and it was delicious. Definitely going to make again.

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Neotne

Reviewed: Jul. 8, 2010

very yummy! i added just a little dill to mine, and it really set it off! i will definately make this again!

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jusitnswife

Cooking Level: Intermediate

Home Town: Bedford, Pennsylvania, USA

Reviewed: Dec. 11, 2009

I LOVED this stuff - it makes WAY to much stuffing for just one large zucchini though - I could use it up in about 10 zucchini's = great for a party appetizer that way, though - and u can use the cream cheese stuffing on crackers or as a veggie dip on it's own, too, if you have left overs!

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SHELLITO

Cooking Level: Intermediate

Home Town: Fergus Falls, Minnesota, USA

Living In: Saint Paul, Minnesota, USA

Reviewed: Nov. 26, 2009

I had half of a large zucchini that I had picked fresh, so I decided to make this- it turned out really well, despite the fact that I had no sour cream- I used mozzarella instead, laid slices of it on top before baking. I did not cook the zucchini beforehand so it took a lot longer than 20 minutes to bake in the oven, but it was well worth the wait- my husband loved it, as did I!

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auntyelly

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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