Reviewed: Jun. 23, 2007

This meal was super quick and easy to make. I stacked slices of zucchini instead of halving them and they cooked perfectly. I also used a lot of seasoning (onion powder and garlic herb mix from Costco)in the turkey. My husband and I enjoyed it and will most likely have it again. i think the next time I will use less sauce.

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Yogagrrl

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Reviewed: Jun. 19, 2007

This is a very easy and delicious meal. My kids like it, as does my husband. The second time I made it I only had a partial jar of spaghetti sauce, about 2 cups, and the dish turned out less watery but just as tasty. We love cheese, so I added more to taste. Very good, and I will make it again and again.

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FONDUE79

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Living In: Carlisle, Pennsylvania, USA

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Reviewed: Jun. 19, 2007

This was very good. I ended up using cream of chicken soup instead of spaghetti sauce and omitted the corn. I thought that I had a jar of spaghetti sauce when I started cooking, but I didnt. I also sliced the zucchini and cooked it with the turkey because of other issues with it not being tender. I also added garlic and bread crumbs to the zucchini/turkey mixture.

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Beth

Cooking Level: Expert

Home Town: Murfreesboro, Tennessee, USA

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Reviewed: Jun. 17, 2007

I used a huge zucchini cut in quarters, salsa, and fat free cheddar cheese and served it with a little brown rice. The zucchini was still too firm after over 45 minutes of baking. If I try this again I'll try sliced zucchini as the base. Overall, it was a good healthy alternative, but still a little strange. I liked it, but my husband wasn't too crazy about it. Maybe next time.

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K.C.

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Reviewed: Jun. 5, 2007

This recipe was a hit at my house. I tweaked this recipe by chopping the zucchini, adding fresh mushrooms to the ground turkey and sprinkling in some salt, pepper and onion powder. I will definitely make it again!!

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BWolfe925

Cooking Level: Intermediate

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Reviewed: May 22, 2007

I only used 2 cups of marinara and smaller zucchinis. I also added chopped jalapenos, black olives and feta cheese. When I browned the turkey burger, I added garlic salt, pepper and italian seasoning. Cooked for 25 minutes under foil, then 10 minutes uncovered. I had no problem with the zucchini being tender or the dish being too watery. I think next time I would just quarter up the zucchini in bite sizes. It didn't seem to absorb any of the flavor. Tasty but needs tweaking.

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sportshealer

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2007

We were not wild about this. It seemed to be missing something. I browned the turkey with onion, basil, garlic, etc AND added some noodles. Still kind of bland. I wouldn't make it again.

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Koolaid Girl

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Alexandria, Virginia, USA

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Reviewed: Mar. 28, 2007

This recipe was okay...but not great. I added some Italian seasoning and garlic powder to the turkey while I was browning it and that turned out great! I also added a 14.5oz can of corn (I don't know where you find an 8oz can) and that was good too. Everything was great until I added it to the zucchini. The flavor (or lack thereof) of the zucchini made the rest of the casserole bland - even with the extra spices that I added! I think that this would taste much better over pasta rather than zucchini.

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Katie C.

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Reviewed: Mar. 10, 2007

This looks great. I have tried a similar recipe.. but for it to be low carb.. the corn needs to be left out. I think i will try it with mozzarella and parmesean cheese on top.

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MotaGirl

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

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Reviewed: Mar. 1, 2007

I loved this. Keeps well for leftovers too.

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Dec. 30, 2006

My husband liked this. It wasn't to watery for me. When I covered it with foil I poked a few holes in it to let the steam escape. It seemed to work. I will do this one again. Maybe add some olives and mushrooms instead of the corn. Corn makes my husbands blood sugar go up. With a few substitutes this will work good for us.

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D'anne

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Reviewed: Dec. 22, 2006

The kids loved it and I thought it was pretty good. Will make again sometime.

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BRAXIGIRL

Cooking Level: Expert

Home Town: Walldürn, Baden-Württemberg, Germany

Living In: Cedar Hill, Texas, USA

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Reviewed: Dec. 20, 2006

This was so simple and very tasty. I will make this again.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Oct. 22, 2006

Not bad. I added garlic, oregano, basil and onion powder, and subbed cheddar for the Mexican blend, and might add spinach if I make it again. I realize this totally takes the recipe in another direction, so I am going to try it again and add peppers, cumin, chili powder, etc. All in all, a good basis.

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MUSCLETART

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Reviewed: Oct. 6, 2006

This was fantastic! We both went back for seconds. I cut the zucchini in quarters so they would cook quicker and it still took about 40 minutes. Was a little watery, maybe pull the foil off sooner so the excess water can evaporate.

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MCANDEE

Cooking Level: Beginning

Home Town: Laguna Hills, California, USA

Living In: Mammoth Lakes, California, USA

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Reviewed: Sep. 12, 2006

This was easy and tasted great. I used a vodka sauce instead of regular marinara, and it tasted great. It was a little soupy though, so I would think about adding something else (rice or pasta) to firm it up a little more. But it was delicious!

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cooktobe

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Aug. 2, 2006

My husband and I loved this, although I did make one change: Instead of using halved fresh zucchini, I used a bag of frozen sliced zucchini. It still came out great, though, and I can't wait to try it with fresh zucchini.

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katie harrison

Cooking Level: Expert

Living In: Pitman, New Jersey, USA

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Reviewed: Jul. 22, 2006

Something different, pretty tasty.

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Bethanie Rose

Cooking Level: Expert

Home Town: Vancouver, Washington, USA

Living In: Bristow, Virginia, USA

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Reviewed: Jun. 21, 2006

This turned out pretty good, except the zuccini didn't cook all the way through. In fact, i doubled (to 50 minutes) the covered cooking time, and then cooked 10 minutes uncovered, and it was STILL way underdone. I'm not certain about how to fix it (maybe higher temp for 40 minutes?) but if it were softer it would be pretty good. It wasn't bad as it was.

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KYBARKER

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Reviewed: Jun. 15, 2006

I started out w/a HUGE zucchini from my garden, lopped off the ends so it would fit in the dish and pared off flat spots on the bottom so the halves wouldn't wobble. The zucchini didn't cook enough but that was probably due to its size, the parts that did cook all the way through were tasty, other than that it was good, not great. I wouldn't mind making it again but it wouldn't be my first choice.

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Andrea Duncan

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Easy, Cheesy Zucchini Bake

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