Reviewed: Feb. 23, 2012

YUM YUM YUM YUM YUM!! This recipe is amazing! I couldn't find large zucchini so I got "regular size" zucchini, cut them up, and cooked everything in a skillet on the stove. I am so impressed. No left overs between my boyfriend and I.

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remorgan2

Reviewed: Feb. 18, 2012

I used very little olive oil- sprayed my pan with Pam instead and then just misted olive oil as it cooked. Omitted the mushrooms- not a fan- and used onion in place if the shallot. I also used a drained can of diced tomatoes and dried basil (lots) as that is what I had on hand. The zucchini part was kind of mushy. We loved the shrimp filling though. Next time I make this I will just make it as a casserole without any zucchini

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danelle

Reviewed: Oct. 26, 2011

used the food processor to chop everything up and sauteed it all together. Also used the left over zucchini

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loriwatson98

Reviewed: Oct. 8, 2011

It turend out a bit bland and didn't have the texture I was looking for. It turned out very mushy.

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Anita

Living In: Burtonsville, Maryland, USA

Reviewed: Sep. 29, 2011

Wow, this was wonderful! I also sauteed the mushrooms and chopped leftover zucchini in with the shallots. Just as they became tender, I added a dash of white wine. I think the wine gave it an even greater depth of flavor...mmmm. As this made more filling than was needed, I baked the extra in a square casserole dish, topped with a little extra parmesan. It cooked right alongside the sheet of zucchini, and I served the extra as a heaping spoonful on top of angel hair spaghetti. Rave reviews! Definitely will make again.

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TaraR

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Sep. 21, 2011

This was amazing! I will definitely make this dish again! I modified it a little bit since my husband and I are watching our weight but it was just as good!

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cheron15

Reviewed: Aug. 27, 2011

This is amazing and will be my go to recipe for my next glut of monster zucchini. Thank you for sharing.

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Reviewer:

slashignore

Cooking Level: Expert

Home Town: Battle, Sussex, England, U.K.

Reviewed: Aug. 22, 2011

This was an awesome recipe. I have made it several times now and you can just about add and subtract anything you want. The first time I omitted the tomatoes and mushrooms. I didn’t have grated Parmesan cheese so I used shredded parmesan cheese. I also added chopped green onions. I have made these with chopped chicken 2. They turn out great with whatever you add to them. My kids luv these!!!!

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Reviewer:

LITTLEMA1979

Home Town: Detroit, Michigan, USA

Reviewed: Aug. 17, 2011

Easy to make and delicious. My husband wants to let more zucchini become giant sized just for this dish.

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CaSH

Reviewed: Aug. 17, 2011

So easy and tastes great. Sometimes I add dices chicken. This time I could only locate small zucchinis in the store, to small to be worthy of stuffing. So I turned the dish into a bake instead by dicing the roasted zucchini and placing all the ingredients in a casserole dish.

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