Reviewed: Sep. 26, 2011

Yummy! Could easily have cut down on the butter in the stuffing. I used yellow squash as well, and instead of Colby I used Fontina and Havarti. I layered a 9x13 pan this way: stuffing, thin layer of the cheeses, veggies, layer of cheeses. Didn't need any salt. Mmmmm.

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Reviewer:

Amy

Reviewed: Aug. 28, 2011

My husband and I loved this...the kids not so much. I thought for sure the stove top and cheese would be a hit with them but it wasn't enough to 'hide' the eggplant and zucchini. I will make this again..thanks!

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3 users found this review helpful

Reviewer:

Carrie Y

Cooking Level: Intermediate

Home Town: Washington Boro, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

Reviewed: Aug. 6, 2011

This was Excellent - Used all fresh veggies, the whole family loved it

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5 users found this review helpful

Reviewer:

avvsanders

Reviewed: Aug. 3, 2011

I have never cooked with or even tried eggplant, so I was looking for a recipe that I hoped would make it great. This was it! Fabulous recipe! The only change I made was to add fresh mushrooms too, because I love mushrooms.

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4 users found this review helpful

Reviewer:

UTMomof5

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: Springville, Utah, USA

Reviewed: Jul. 10, 2011

My family loved this recipe. Because of an overabundance of squash in our garden, I used a combination of zucchini and yellow squash. In an effort to lower our fat intake, I didn't use the butter in the stuffing, but didn't miss it a bit! This is a great way to get more veggies into my family's diet in a very tasty way. I will definitely make this again!

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Reviewer:

kimgar

Reviewed: Jul. 8, 2011

I very rarely rate stuff on here, but I've made this several times for my husband, and it's one of our favorites. It's so simple yet so tasty!

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4 users found this review helpful

Reviewer:

Alexis

Reviewed: Apr. 26, 2011

You know what I love about AllRecipes.com? With all the variations that others come up with to tweak a recipe, it really gives you ideas of how to make it your own. And that's what I did with this one. I liked the basic idea and just switched it up some, from others' reviews. I used Italian seasoned Panko instead of the dressing mix. I used parmesan & romano cheeses instead of Colby. I used Italian seasoning instead of just thyme. I did not precook the vegies. Here's how it all went down: "pammed" a 13 x 19 pan; layer of raw diced vegies, then layer of Panko, layer of cheeses; another layer of each, topped with a jar of pasta sauce. Covered with foil, baked at 400 degrees for 30 minutes. Removed foil, added more cheese, returned to oven for about 10 minutes, til cheese was melted and starting to brown. This is one of the best dishes I have ever made! Thanks to all, for your wonderful ideas!!

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26 users found this review helpful

Reviewer:

Lori

Cooking Level: Intermediate

Home Town: Zanesville, Ohio, USA

Living In: Glendale, Arizona, USA

Reviewed: Oct. 16, 2010

Good side dish and lets me use up my garden extras. I will make this again.

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2 users found this review helpful

Reviewer:

Wallkill Panther Mom

Cooking Level: Intermediate

Home Town: Wallkill, New York, USA

Reviewed: Oct. 2, 2010

This is a great recipe. It is especially wonderful in the summer when you can take advantage of the abundance of local garden vegetables which are available. The only problem I had was that, the commercial stuffing mixes all seemed to contain chicken fat and other undesirable ingredients. We did end up finding one that was vegetarian the second time we made this. Next time I will check Whole Foods, or the organic section of Kroger. They might have healthier options.

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Reviewer:

Sunsolei33

Reviewed: Aug. 30, 2010

I really liked this recipe. I made it just as written despite reading the other reviews about cutting back on the amount of stuffing. I made mine in a 9x13 pan and the stuffing was really rather sparse when spread over the whole pan for two layers. I'll definitely make this one again.

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2 users found this review helpful