Reviewed: Nov. 24, 2009

I was looking for a vegetarian side dish, so I made this without the ground turkey. Turned out on the watery side, so I will cook the zucchini 1st as others have done. Might skip the corn too - didn't seem to add to the dish overall. Did add some seasoning & used mozzarella as I was using that in a pasta dish I was making at the same time. Overall, will try again with some changes.

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just_a_girl

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2009

I should of followed the other reviewers suggestions and pre-cooked the zucchini. After oven baking, the dish had a lot of liquid. I made this with reduced fat cheese. Other than the extra liquid, this zucchini dish was very good. I will make it again.

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SheBellaMia

Cooking Level: Expert

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Reviewed: Sep. 23, 2009

Great dish, but the zucchini needs to be pre cooked a little before being put in the oven. I microwaved it for two minutes first and it came out perfect. Still had a lot of liquid but it was still real good.

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GLOROG

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Reviewed: Sep. 16, 2009

As is, this recipe seemed like it would be a little bland. I added chopped onions and yellow bell peppers. I also added garlic salt and a little beef bullion. It was AWESOME!

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Lance

Cooking Level: Intermediate

Home Town: Morgan Hill, California, USA

Living In: Tracy, California, USA

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Reviewed: Aug. 8, 2009

Very good....tomato sauce makes all the difference in flavor.

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kvinqui

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Reviewed: Jul. 27, 2009

This was very easy to make and pretty good, I must say. Some more flavor wouldn't hurt, next time I'll try some of the suggestions some of the other reviwers mentioned. All in all, this is a good and quick meal to make for a weeknight dinner.

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BRACKY189

Cooking Level: Beginning

Living In: Inglewood, California, USA

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Reviewed: Jul. 24, 2009

A very good recipe. slightly bland-next time i will try the ideas for adding alternative items, onion, garlic- will definitely SHRED THE ZUCCHINI-esp if you have kids

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Maureen

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Reviewed: Jul. 24, 2009

I made this, and added a little green and red pepper, onion chopped and minced garlic, I sliced the zucchini thin with a veggie peeler added Italian seasoning, Parmesan cheese made it almost like a lasagna layered the meat, cheeses and veggies and spaghetti sauce and layered more zucchini etc. etc. It was really good the sauce was runny so we soaked it up with some garlic bread on the side.

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Arica

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Reviewed: Jul. 8, 2009

Great, even my 10 year old ate the zucchini and I thought he would pick it out. Added sliced onion and diced garlic on top of zucchini, used mozarella cheese and broiled it to make it more "Italian" (no corn). Was a bit runny, but it didn't bother anyone at my house.

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Sue

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Reviewed: May 27, 2009

The recipe was okay, although it was a little runny for our taste.

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Kristi

Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 7, 2009

After browning the sausage, I added to the skillet, diced zucchini, fresh mushrooms, onions, and spaghetti sauce, when the vegetables were done I thickened it slightly with corn starch, and left cook another few minutes. Served on plates with cheese piled on top.

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Anna

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Reviewed: Mar. 30, 2009

I thought this recipe was simple, which was great. Hubby liked it, so also a plus. Might try to add a few things next time. Can be easily varied.

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The Kitchen Witch

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Reviewed: Mar. 25, 2009

This is a good recipe, just a bit bland. I kicked it up a notch (groan) by sauteing the zucchini halves in olive oil, black pepper, thyme, basil, minced onion and garlic powder. After I made sure they were 'soft' enough I placed them in the casserole dish and used ground chicken (cooked in the same pan as the zucchini so that the seasonings were still around, I just added salt). Mixed the corn with the chicken for the last five minutes and then poured that mix over the squash. Topped with some Bertoli's Sun-Dried Tomato sauce. Baked for the time suggested and then addded a bunch of cheese on top. It turned out pretty good, but I think next time I will just cut up the zucchini instead of halving it. It's just too bulky and hard to serve. Plus, I had an overabundance of juice for some reason. Weird.

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Christina

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

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Reviewed: Mar. 17, 2009

Mine turned out very watery! I sauteed the sliced zucchini in a little butter, garlic powder & basil and put n 8x8 dish, then sauteed fresh mushrooms in butter & a little salt to make them sweat, and put on top of zukes. Then cooked turkey and added some creole seasoning for flavor. Topped with spaghetti sauce and baked (covered) 25 mins, did not add corn. Removed foil & added shredded cheese, baked 10 mins. Kids thought it was okay but I liked the low-carb-ness of the dish.

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Johanna

Cooking Level: Intermediate

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Reviewed: Mar. 6, 2009

This went over GREAT with my 4 year old! He normally hates veggies!

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Alicia

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Reviewed: Jan. 13, 2009

I reluctantly tried this because my son is a very picky eater, but he absolutely loved it. I also think it was a great lesson for him that things that taste good don't always look great. He thought it tasted a little like pizza. If I made it again, I would likely shred or dice the zucchini so it would cook up easier, but either way, the recipe is great.

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tommom

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Reviewed: Dec. 10, 2008

good and easy. I used ground beef though, as I didn't have any ground turkey at home.

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Dnksmommy

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2008

I also changed it up a bit, I sliced the zucchini and sauteed with onion and garlic, and used mozzarella also omitting the corn. served with angel hair pasta (all that I had on hand). My boys and husband loved it and hubby is not big on spaghetti type dishes. thanks for a new way to cook up some of our bumper crop of fall garden squash.

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texacajunette

Cooking Level: Expert

Home Town: Port Neches, Texas, USA

Living In: Nederland, Texas, USA

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Reviewed: Oct. 6, 2008

This was pretty good. I would suggest slicing the zucchini VERY thin - or blanching it before placing it in the bottom of the baking dish - and I would suggest seasoning it as well. Otherwise, a simple dish that gave us leftovers for lunch later in the week.

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merhope1011

Cooking Level: Beginning

Home Town: Englewood, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Sep. 12, 2008

My family liked this recipe even if they are not fans of zucchini however I did make some changes because of the reviews. Here are the changes I’ve made……I sautéed onions, garlic and fresh mushrooms in a little bit of olive oil then added my ground turkey, salt and pepper and browned my turkey. After my turkey was browned I added my pasta sauce and some Italian seasoning I also added my zucchini to the sauce and mixed together. Because my family is not fans of zucchini what I did is I shredded the zucchini which once mixed in with the sauce and ground turkey you can hardly tell it’s in there and it also cooked much better then sliced or cut length wise. I topped my casserole with a bit of parmesan and light cheddar cheese and baked uncovered at 350 for about 25 minutes. I served it over broad egg noodles…..next time I will add a bit more spices because it’s still missing a bit but over all very good and healthy.

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