The reviewer gave this recipe 3 stars. This recipe averages a 4.19 star rating.
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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SCL

Cooking Level: Intermediate

Home Town: Livingston, New Jersey, USA
Living In: Dix Hills, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
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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Photo by JENNIFER

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
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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Photo by Katie Ryan

Cooking Level: Intermediate

Home Town: Stanwood, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
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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Photo by evillhog

Cooking Level: Expert

Living In: Fortuna, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
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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Photo by CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA
Living In: Chesterfield, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Aug. 27, 2006
Yummm - this made a great dinner and was just as good as left overs. I would make it again.
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.19 star rating.
Reviewed: Sep. 28, 2005
I made this for the second time tonight, and I made some changes. I almost doubled the spices, used fresh spinach, subbed cottage cheese for the ricotta and increased the amount slightly, increased the amount of Parmesan slightly, added some chopped provolone cheese, and added some Italian style bread crumbs to combat the soupiness. Also, half way through baking, I topped the halves with fresh tomato slices instead of sauce. NOW it was excellent, after a little tweaking. A very good basic recipe, though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Jul. 11, 2005
Well, the zucchini is starting to be harvested from the garden and am I ever glad I found this recipe! Hubby loved it and so did I. I only modified by adding a sprinkling of mozzarella cheese on top - other than that, I followed the instructions exactly. My son (who only likes peas & corn as vegetables) actually said, "not bad" and ate a serving himself. Hubby ate the leftovers as a late-night snack. A definite keeper!
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Cooking Level: Intermediate

Home Town: Salem, New Jersey, USA
Living In: Athens, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Mar. 24, 2005
This recipe turned out pretty good. I expected it to be a bit runny as I used lowfat ricotta. But that didn't happen and I was pleased. The key is to steam the zucchini just enough to retain some firmness.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Jun. 28, 2004
I didn't have the ricotta so I substituted feta with basil & tomato. Also, to lower the carbs, I dropped off the tomato sauce and topped with grated mozzarella cheese halfway thru baking. Great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Apr. 13, 2004
i made this dish for thanksgiving & everyone loved it so much that my mother-in-law requested i make it for easter. i ended up having extra spinach mixture leftover. the next day my husband put it on french bread and topped with tomato sauce. he popped it in the oven until it was warmed and it made a very yummy side dish for dinner.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Dec. 1, 2003
Excellent. I served this to a friend who doesn't like zucchini, and they loved it, and my vegetable hating teenager even admitted it was "OK." I used part skim ricotta, not whole milk, and of course I added more garlic as I do to everything. It actually took about 35 min or so to get nice and hot, not 20 min as in the recipe, but no big deal. Just depends on the oven, I suppose. Will definitely be making this more often.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Aug. 12, 2003
I used yellow squash instead of zucchini. This is an excellant low-carb recipe. Next time I'll put some extra cheese on top, but it's also delicious without. Tastes like a low-carb manicotti.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.19 star rating.
Reviewed: Oct. 5, 2002
This is good if you like just vegetables. My husband has a similar recipe using sausage which is much better.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Sep. 10, 2002
Very yummy! I used lowfat whipped cottage cheese in lieu of the ricotta and added more parm than called for. I topped the casserole with shredded mozarella. Hubby and kids loved this dish!
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Photo by LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Aug. 14, 2002
I love this one! I used a pound of fresh baby spinach instead of the frozen because that's what I had on hand. It came out delicious. My husband and children enjoyed this too. The 1 year old ate seconds. Thanks Whitney, I'll be making this one again and sharing it with friends.
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Cooking Level: Expert

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