Reviewed: Aug. 3, 2009

We always have more zucchini then we know what to do with , and are always looking for new ways to make use of it! I used a whole pound of sausage, and instead of parsley I used thyme! Omitted the butter also like another user had said. I also sautéed the onions, garlic and pulp together along with the tomatoes My husband is a huge meat fan so with out it I am sure he would have complained. I plan on trying this recipe with out the meat next time

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Laura82

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Reviewed: Jul. 22, 2009

Very, very good recipe, and a great use of zucchini. As others suggested, I will saute onions and garlic beforehand to add to the mixture. I will also use more parmesan cheese and less breadcrumbs, since the cheese didn't come through in the flavors. However, this makes a wonderful summer side dish and is a great way to use up those abundant zucchini. Thanks for posting it!

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clyrehc

Cooking Level: Intermediate

Home Town: New Holland, Pennsylvania, USA

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Reviewed: Nov. 12, 2008

These go great with grilled chicken! I didn't have enough broth so I made up for it with a little white wine. This one's a keeper.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Oct. 28, 2008

These were great. I love this new way of cooking zucchini! My only complaint was the texture of the cheese. I used freshly grated parmesan cheese, but it turned out leathery. Next time, I think I'll opt for a softer cheese, like a fresh mozzarella.

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iloveonions

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2008

I thought this was great! I can't wait to make this in the summer with fresh zukes and tomatos from the garden. I omitted the butter, found it to be unnecessary.

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Crystal Clear

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Queens, New York, USA

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Reviewed: Nov. 9, 2007

Really good! I did as others suggested and sauteed onions, garlic and then zucchini pulp in evoo. I also added some leftover gound turkey, about 1/2 cup. Then used a little crushed stuffing mix so I could cut back on powdery dry breadcrumbs. Even if I didn't have the ground turkey, I would definately make again. Thanks!

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Sue

Cooking Level: Intermediate

Living In: Randolph, New Jersey, USA

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Reviewed: Sep. 28, 2007

Delicious, but VERY rich. I might help prevent it from being too rich next time by increasing the proportion of zucchini in the stuffing.

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Molly

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

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Reviewed: Sep. 15, 2007

it was great enen though i don't really like zucchini i added a little extra broth and it turned out great.

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Aderne

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Aug. 29, 2007

These were great for something different. I would make them again, but there was just something about them that wasn't a five star for me.

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JTA2004

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Reviewed: Aug. 19, 2007

We had an explosion of zucchini and summer squash this year and needed to do something with it. After trying htis recipe and loving it, I tried freezing the individual Boats with stuffing wrapped in tin foil and put in zip-lock bags. I defrosted them and stuck them in the oven to finish cooking- it was wonderful!! I froze a bunch more and are keeping for the wonter and gave them to friends and family. Thanks for the recipe!

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Rinne77

Cooking Level: Expert

Home Town: Levittown, New York, USA

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Jul. 17, 2007

I have never been fond of zucchini however I really enjoyed this recipe. As another reviewer suggested I sautéed the pulp with a little fresh garlic and onion and instead of using tomatoes I used a little mild chunky salsa because it was all I had on hand. Very good and it got me to eat zucchini.

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mrssmith

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Reviewed: Jul. 9, 2007

Oh yum, were these delicious! I sauteed the pulp in evoo and added garlic and onion powders. Once cooled, I then added the rest of the ingredients. Huge hit with my family Concetta and thank you!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: May 6, 2007

I loved these!! I boiled the zucchini for a couple minutes longer, because I don't like mine very crunchy. I also put shredded parmesan cheese on top. Yummy!!!

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