Reviewed: Nov. 19, 2011

I used large yellow squash instead of zukes and didn't follow the recipe very closely but I did use all the other ingredients so I feel justified in leaving a review. It was not a difficult recipe but it used a lot of dishes so I will try to simplify somehow. Nevertheless, it is a very tasty, pretty and light entre. All you need is a loaf of crusty bread. Thanks for sharing.

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Reviewer:

Judy7905

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

Reviewed: Aug. 7, 2010

I made this last night and only made two changes, I used small patty pan squash and the yellow of the patty pan was a beautiful contrast for the green spinach. Also, I oppsed and forgot to put the sauce on it. It did not matter, it was really really yummy anyway. I will be making this again, next time for company.

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Reviewer:

justmom

Reviewed: Oct. 26, 2009

Although my husband liked the filling, I was very disappointed. I agree that it was bland (even though I was a little more generous with the herbs, onion and garlic than written). The filling never "bubbled" and the tomato sauce just dried out on top of the zucchini. I would not make this again.

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Reviewer:

SCL

Cooking Level: Intermediate

Home Town: Livingston, New Jersey, USA

Living In: Dix Hills, New York, USA

Reviewed: Jul. 12, 2009

We just harvested a few monster zucchini from our garden; this was the perfect way to use them up! I used half ricotta, half cottage cheese, and baked it for a little longer than called for. I also did not steam the zucchini, but rather sliced it in half lengthwise and put it in the microwave a few minutes to cook after scooping out. I used fresh herbs from the garden as well. I recommend draining the frozen spinach and the cheese as well before mixing together. Overall a great recipe for the summer garden!!!!

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Reviewer:

Parjata

Reviewed: Jun. 9, 2009

This is a great recipe to play with. I made several adaptations and my boyfriend was really impressed! He said we should make it at our next dinner party. I used cottage cheese rather than ricotta and I used a strainer to reduce liquid, since many said it was soupy. I also added breadcrumbs to the cheese mixture. Microwaving rather than steaming the zukes saved time and two pots. Had to cook 20 min before adding sauce, then another 10-15 (I also topped with cheese and breadcrumbs). Endlessly adaptable and pretty presentation - I recommend you try this recipe and play with it to suit your tastes. I'll be using this all summer! Thanks for the recipe.

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Reviewer:

JENNIFER

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Jun. 19, 2008

I made this for my boyfriend and I...We made half the recipe and we ate all 4 zucchini!!! It was SO YUMMY!!! I added a little cheese, and bread crumbs to the top.. I would make this dish again and would recommend it to family and friends!

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Reviewer:

Katie Ryan

Cooking Level: Intermediate

Home Town: Stanwood, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jul. 25, 2007

This was great. I left out the spinach and added feta. I also found no need to submerge the squash in water to cool. I just waited a few minutes. Kids loved it!

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Reviewer:

evillhog

Cooking Level: Expert

Living In: Fortuna, California, USA

Reviewed: Apr. 3, 2007

Wonderful! In order to shave off a few extra calories...I used low fat ricotta and reduced fat parmesan cheese...I also tossed a sprinkling of mozzarella cheese on top the last few minutes in the oven! It was so good I doubt one could tell the difference in the lower fat version as opposed to the fuller version! YUMMMMY! Can't wait to make this again!

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Reviewer:

Tracy M

Reviewed: Dec. 4, 2006

Used yellow squash and zucchini (since we had both on hand) and it was awesome. My boss was jealous all week watching me eat leftovers.

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Reviewer:

KARMANA

Reviewed: Oct. 2, 2006

This was delicious, lowfat and healthy. I used fat free ricotta cheese and it was delicious. I made up the filling and can just whip up a yummy lunch any time I want! I loved it!

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