Reviewed: Mar. 31, 2011

so good. just used the store bought pasta sauce i think it was garlic and herb or something. this is a great, easy recipe.

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Reviewer:

Laura

Reviewed: Feb. 21, 2011

these were AMAZING!!! Followed the recipe exactly except for serving them on whole wheat hamburger buns bc its what I had on hand. THe bread did get a little soggy so next time I will either toast the bread a lot more, use the cheese as a barrier between the bread and sauce or both.... but trust me, there will be a next time!! Delicious!!!!

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Reviewer:

Noelle C :)

Cooking Level: Expert

Reviewed: Feb. 17, 2011

Yummers! I made this for lunch today and I enjoyed it very much. Made as is but I'll be playing with the recipe from now on. Thanks for the recipe!

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Reviewer:

Rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Feb. 10, 2011

I made this on sandwich thins, and it was great. My husband and I both really liked the sandwiches, but I thought they'd be better with green onions, peppers and mushrooms. I will definitely make this recipe again, but I'm going to experiment with it a bit. ***Update: I made this sandwich again using garlic, onions, peppers and mushrooms, and it really was "fabulous." Yum!***

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Reviewer:

WHIRLEDPEAS

Cooking Level: Intermediate

Home Town: Chicago Ridge, Illinois, USA

Living In: Lakewood, Colorado, USA

Reviewed: Jan. 21, 2011

Awesome recipe for vegetarians - Hearty, filling and easy to prepare

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Reviewer:

T Landon

Reviewed: Jan. 13, 2011

I LOVE this recipe! It is great as is, but can easily be adjusted. I like to saute an onion with the zucchini and add a pinch of red pepper flakes for a little zip. Easy and fast weeknight meal!

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Reviewer:

TorensMom2003

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Reviewed: Jan. 10, 2011

Delicious! I made one saucepan with zucchini and one with eggplant, and everyone in my family preferred the texture of the eggplant. I will definitely make this a regular recipe, except using eggplant instead of zucchini to meet our tastes. I also added some red wine with the sauce, and it worked very well. As other reviewers suggested, I broiled the bread (plus butter and garlic of course!) on its own, added the cheese to the filling, then combined just before serving. This was easier than individually wrapping each sandwich and baking, and the bread was not soggy at all.

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Reviewer:

Amanda

Reviewed: Jan. 3, 2011

I love love love these, i used an asaiago cheese bun from our local bakery. They turned out amazing! This will def be something that I make again and again!

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