Our family loved this one. Evidently, my zucchini was smaller that those intended by the author, though, becuase I used an 11x7 baking dish, and it came out just right. I also doubled the amount of both cheeses. I found out mid-prep that I'd used up all my fresh parsley, so I threw in a little fresh cilantro, dried parsley and lemon zest. I'll definitely do it again, but use the fresh parsley. I also chose to reduce the amount of butter to 2T, and simply stirred in the softened butter, rather than fussing with melting it. With the additional cheese, I found that it needed to go about 40-45 minutes in the oven. We all agreed that the brown edges were the best part, and the middle wasn't soggy at all. What a great way to use end-of-season zucchini bounty!
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Our family loved this one. Evidently, my zucchini was smaller that those intended by the...