Reviewer:

Reviewed: Sep. 14, 2011

Has anyone besides me noticed there's no Parmesan in this? I added about 1/2 cup on top. While I was sauteeing the onion, I drained the zucchini in a collander, and then I pressed it with several thicknesses of paper towels. No excess moisture problem. While it's not the prettiest dish, it certainly tasted really good, and I'll definitely make it again.

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2 users found this review helpful

Reviewer:

Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

Reviewed: May 8, 2011

This recipe is a great start! My only complaint is that it ended up WAY too watery after boiling the zucchini. Next time I'll make sure to dry the zucchini much better - but I will definitely make this again!

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5 users found this review helpful

Reviewer:

BuffaloSnow

Reviewed: Mar. 25, 2011

We LOVED this dish! I tweaked it, but not much and WOW, did we love the original recipe with a few modifications. I sliced the zucchini super thin and layed it out on the kitchen island on paper towels with paper towels on top covered with heavy pans on top of it to draw out the "water" from the zucchini. I added red pepper flakes and black pepper to the sauteed onions. Then I added prepared creamed spinach to the onion mixture. All in all, this tasted like true parmesan. Fantastic! Thanks for a great recipe, Mary Jo.

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6 users found this review helpful

Reviewer:

KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Jan. 21, 2011

Delicious! I added in some artichokes sliced up and some spinach as well it tasted just like a good pasta dish!

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11 users found this review helpful

Reviewer:

kjardine23

Reviewed: Nov. 18, 2010

this was really good. I made it exactly as instructed. Feels like something else good be added, but good nonetheless. Tastes almost like spaghetti.

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11 users found this review helpful

Reviewer:

SeekInShadows

Reviewed: Oct. 20, 2010

Very good! The only thing is to be sure that you get all the extra water off the Zucchini. Other than that, I baked it a little longer, about 30 minutes because I like the cheese a little crispy. I can't wait to eat the leftovers tomorrow!

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14 users found this review helpful