Reviewed: Sep. 2, 2009

This was a great recipe. For the top crust I had garlic and cheese biscuit mix. So I crumbled that on top and half way through I added water to make it crust up a litte. The second day was better than the first day.

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golden

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Reviewed: Jul. 26, 2009

OMG this was great!! I just made it for dinner to go along with grilled pork tenderloin. I had three servings! I used diced tomatoes that were already seasoned with oregano, basil and garlic. I sauted EXTRA minced garlic with the onion to give it more flavor. I also used pork stuffing mix to go along with the tenderloin. I used dried spices and added extra, per other reviewers. WOW, this was soooooooo good! I will definitely save this receipe for next year!

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Cheryl

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Reviewed: Nov. 26, 2008

guests loved this and it looked great. it's also a great way to sneak in veggies =) After reading some reviews, I added a little bit extra tomatoes and spice for added flavor.

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wtang

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Reviewed: Nov. 3, 2008

I added a can of drained/rinsed cannoli beans to make this a main dish. I think it fit the bill. I may have used to much of the stuffing and the cheese didn't melt as I was hoping. Overall, I think the recipe was just ok.

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Dana

Cooking Level: Expert

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Reviewed: Aug. 16, 2008

I never liked zucchini in the past and wanted to try something new. This was fantastic! I loved the italian flavor and will definately be having this again. Note....I left out the stuffing to save on carbs and it was an excellent side dish.

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Kat

Cooking Level: Expert

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Reviewed: Apr. 17, 2008

Bravo! I thought I would have left overs to take for lunch the next day. Nope, it vanished before my eyes. This is a winner. Kind of like a vegetable lasagna without the noodles. I didn't have fresh herbs and dried worked great. I used bread crumbs instead of stuffing as well.

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Wendi

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Reviewed: Aug. 20, 2007

The flavors were good and the family liked it. It was difficult to know what constitutes 3 "medium zucchinis" but we managed. I didn't have any stuffing, so I substituted a couple of cups of small seasoned croutons and got good results with them.

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MATENNIS

Cooking Level: Expert

Home Town: Bay City, Michigan, USA

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Reviewed: Aug. 14, 2007

Overall, we loved the recipe. I made it almost exactly as directed except I used dry spices and guessed on just how much zucchini was in " 3 medium zucchini." (Would have liked to see cup measurement of zucchini instead of "3 medium zucchini" but I'm a relatively experienced cook and I can guesstimate.) It might be helpful for others, though. My son, age 18, doesn't like zucchini - he tried it and he had seconds. Both my husband and son requested that I make it again some time, but suggested more stuffing and more spices. That said, The taste and texture and essence of this recipe were definitely a hit! It reminded me of a light version of eggplant parmesan.

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Karen G.

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Reviewed: Jan. 8, 2007

I think this recipe is really tasty! If you use the italian flavored diced tomatoes they give a lot of flavor. I did not have three zucchinis so I used one yellow squash and some broccoli (cooked until tender). Very good.

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KARINW

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Reviewed: Dec. 26, 2006

Very good... I would even enjoy the vegetable portion (excluding the stuffing mix and cheeses) over hot pasta! Only thing I changed was to substitue dried herbs for the fresh because I didn't have them... 1 tsp dried basil and 1/2 tsp. dried oregano.

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