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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Katie Ryan

	Cooking Level: Intermediate Home Town: Stanwood, Washington, USA Living In: Seattle, Washington, USA
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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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evillhog

	Cooking Level: Expert Living In: Fortuna, California, USA
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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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Tracy M


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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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KARMANA


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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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CHEFJULIE1

	Cooking Level: Intermediate Home Town: Boulder, Colorado, USA Living In: Chesterfield, Virginia, USA
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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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jacen&crystal

	Cooking Level: Intermediate Living In: Portland, Oregon, USA
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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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COOKER476


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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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ACPHIFER

	Cooking Level: Intermediate Home Town: Salem, New Jersey, USA Living In: Athens, Pennsylvania, USA
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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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VAISHALI


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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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MERRYMAKER


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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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miss doo


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Reviewed: Dec. 2, 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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PHICK01


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Reviewed: Aug. 13, 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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CHRISSY4585


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Reviewed: Jul. 24, 2003

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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GUMBOWITCH

	Cooking Level: Expert
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Reviewed: Jul. 24, 2003

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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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Jul. 24, 2003

This is good if you like just vegetables. My husband has a similar recipe using sausage which is much better.

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KCETRO


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