Just made this for my wife and son tonight, to rave reviews. We used fresh oregano (and plenty of it) but otherwise kept the recipe intact. I did brush a little butter on the zucchini before baking, to speed the cooking a bit. But the cheddar and bacon and tomato worked quite well together. Definitely a keeper!

Not bad, but not memorable either. After looking over the recipe I saw a couple of ways to make it even better. I wanted the bright flavors of fresh oregano and garlic, so used them in place of the dried oregano and garlic powder. For taste and richness, and to keep the zucchini from drying out in the oven, I drizzled it with olive oil. And in keeping with the Italian style of this dish, I chose fresh mozzarella over the reduced-fat cheddar. Pretty, it was--reminiscent of the Italian flag with its colors of red, white and green. But even with these changes, which surely were improvements, it still was not enough to take this beyond average. Maybe it's simply because these flavors and seasonings are so familiar to me that I just found this a little boring.