Easy, Cheesy Zucchini Bake Recipe Reviews - Allrecipes.com (Pg. 10)
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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Reviewed: Jul. 22, 2006
Something different, pretty tasty.
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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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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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Reviewed: Apr. 17, 2006
I would have given it five stars because everyone loved it. Everyone except my husband who is usually not a picky eater. Weird.
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Living In: Conyers, Georgia, USA

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Reviewed: Nov. 9, 2005
A little soupy. I ended up cooking it uncovered longer than recommended. Great comfort food!
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