Reviewed: Mar. 24, 2012

These were delicious! Gave us great ideas for other vegetables we could apply this recipe to.

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acalladonato

Cooking Level: Intermediate

Reviewed: Mar. 17, 2012

Easy elegance and great flavor. I live in an Eskimo village, and pay a premium for a weekly organic produce box from Full Circle--so I treat every bit as a precious resource. My husband is not a huge fan of vegetables, and this is one of his favorite dishes.

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eskimodoc

Reviewed: Mar. 13, 2012

Good.

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Tracey

Reviewed: Jan. 25, 2012

lots of options here! I used colby jack cheese cause its a favorite and what I had on hand. I think a couple of bread crumbs would be good in here, too.

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lovely1m

Reviewed: Nov. 6, 2011

These are soooo delicious! We rarely have meatless meals, but we went meatless with this one. I had very little monterey jack, so I used what I had and added in some mozarella to fill. I also skipped cooking the zucchini first since I went pretty close to the outer peel when skipping the innards. I spread a little bit of marinara on the top of each zucchini log prior to baking. These made a great meal that everyone in the family (1 year old, 5 year old, and two adults) loved. Even my daughter, who usually rejects mushrooms because of the texture they develop after they cook loved this one. It was a nice change to have something stuffed that did not involve sausage!

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mistandfog

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Oct. 29, 2011

4 stars because as written the recipe is time consuming. Lots of unnecessary steps and dirty dishes. I chopped the mushrooms, bell peppers, and some onion on a fine dice and mixed it with the shredded cheese, oregano, and salt and pepper. I stuffed this into my hollowed out (but not pre-cooked) zucchini boats. I lined them all up in a baking dish, covered with foil, and baked them at 350 for about 20 minutes until the zucchini were fork tender. It was delicious! I made it twice in one week because it was so good.

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Amanda_H

Cooking Level: Expert

Home Town: Houma, Louisiana, USA

Living In: Sevierville, Tennessee, USA

Reviewed: Oct. 23, 2011

Excellent and so attractive on the table!

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Nelia

Cooking Level: Expert

Home Town: London, Ontario, Canada

Living In: Ingersoll, Ontario, Canada

Reviewed: Oct. 11, 2011

THIS IS SO GREAT!!! I love zucchini and I swear this is the best I ever had. I'm glad I didn't add sausage, it didn't need it. The only changes I made was I used a 4 cheese Italian mix instead of Mont Jack cause that's all I had on hand. And I added some black pepper to the mixture. SOOOO GOOD. Even the kids loved it! Thanks for the new family favorite.

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PTFoodie

Cooking Level: Expert

Reviewed: Sep. 16, 2011

Wow! Added a cup of spicy sausage for my meat eater and a large clove of garlic; had to sub provolone for the stuffing and four-cheese italian for the top. Omitted flour and replaced butter w/EVOO (trying to go low-carb). Son & DiL are vegan, so looking forward to making this w/o sausage, but will make this over and over again. My youngest fantisized how it would taste w/a little pizza sauce between the stuffing and the parmesan. This will be a family favorite from now on. Thanks!!!

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