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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Reviewed: Jul. 23, 2004

This came out pretty well. This made enough fillings for six zucchini. I think 15 minutes precooking the zucchini was a little long. Next time I think I'll cook it only 10 as it was rather soft.

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Jul. 22, 2004

Even with a bumper crop of zucchini this year, and everyone becoming a bit disenchanted with them, this simple recipe was received with delight by my family and friends.

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HISLACE

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Reviewed: Mar. 10, 2004

This was OK, though I would cut the filling by about half. It is something different for veggies and I have a husband who is eating low carb, so I will probably make this occasionally when we need something different, but I wouldn't call it a favorite.

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Fiona

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Springfield, Missouri, USA

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Reviewed: Jan. 26, 2004

I was dissapointed in this recesipe.

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JOY B

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Reviewed: Dec. 26, 2003

Well, there were a couple of things I did not like about this recipe. When I tried to scoop out the seeds, most of zucchini came out with it. I don't know if I boiled it too long, but I boiled it for about 10 minutes. Also the filling had way too much garlic in it for me, and I LOVE garlic. Also it was way too much filling, you really only need about half of what it calls for. Although without so much garlic, I think the filling would be really good with something like townhouse crackers as an h'orderves, or a snack. I don't think I'll be making this recipe again, but I might make the filling for other uses.

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TARASPEAR

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Reviewed: Nov. 15, 2003

Great recipe. I was out of sour cream so I substituted ricotta cheese with a squeeze of lemon. I also took someone's suggestion and added a dash of worcestershire. It turned out fantastic. I'd like to mention this recipe is low carb as well for those of us watching the carb intake. Thanks for sharing, Joe.

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KMVRANA

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Reviewed: Sep. 19, 2003

This was a awesome recipe. Excellent use of Zucchini. Very easy to make. It did make a lot of filling...Used 1 large zucchini and 2 small/med ones and it filled them nicely. Even my 4year old loved it....he took the filling that was on his plate and dipped his chicken in it! My husband didn't care for it too much. My daughter and I loved it and were fighting for the last one! Will definitely make again. Thanks for the recipe Joe.

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Kermie4

Cooking Level: Expert

Living In: Huntington, New York, USA

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Reviewed: Aug. 14, 2003

When I made this, I did not have any Parmesan on hand, so instead I shredded some Provolone...Do not try this at home! It was just too bland without the Parmesan. Next time I think I will make it without the sour cream, and I will definitely add Parmesan.

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GINAGINA

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Reviewed: Aug. 9, 2003

This was a very quick and delicious recipe! My husband and I both loved it, and it helped to use up some of our zucchini! We are cheese lovers, so of course we topped it with some shredded cheese.

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EMERSON_2424

Cooking Level: Expert

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Reviewed: Jul. 17, 2003

Too much garlic, and I just didn't really like all the filling. Would have given this two stars, but my fiancee liked them.

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K_HUFF

Cooking Level: Intermediate

Home Town: Albion, Illinois, USA

Living In: Grayslake, Illinois, USA

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Reviewed: Jul. 13, 2003

Yum. These were a big hit at my house. My non veggie eating husband couldn't eat enough. The recipe makes a ton of filling. I actually used the amount to fill 4 medium zucchini. I used the reduced fat cream cheese and light sour cream and no one seemed to notice.

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WEBBITCH

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Reviewed: Sep. 10, 2002

Easy to make, tasty, if not the healthiest use of a vegetable. You can *definitely* use 2 large or 3 medium zucchini in this recipe as there is plenty of filling. Adding mozzarella or provolne is an excellent idea. If I make this again I'd try a dash of worstershire or Tabasco in the mix.

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Paul G

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2002

Very good. I used 2 med zucchini and filling was plenty. I also used only 2 large garlic cloves pressed. Next time will try with low or no fat dairy products. Great recipe though very easy.

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JEANMH

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Reviewed: Jun. 27, 2002

MY HUSBAND & CHILDREN LIKED IT. THANK YOU FOR THE RECIPE.

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KIDD007

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Reviewed: Sep. 3, 2001

Yummy recipe...i will go a little lighter on the garlic next time (and I am a garlic lover!)and I will probably use a medium zucchini with the rest of the ingredients cut in half. There was just a little bit too much filling. I will definitely be making this again.

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earthluvinmama

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Reviewed: Aug. 21, 2001

My family loved this recipe! I added mozzarella cheese, and used fat free sour cream and fat free cream cheese. My kids, who are getting sick of zucchini, even loved it!

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rmkcst

Cooking Level: Expert

Living In: Moline, Illinois, USA

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Reviewed: Apr. 14, 2001

Very good recipe. However I added some shredded mozzarella and provolone to the cream cheese mixture. Also after putting the cream cheese mixture in I sprinkled on more cheese, tehn sprinkled with paprika. My husband loved them. I served them as an appetizer for the hockey game. We'll definately make them again.

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BONNIE74

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Baked Zucchini

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