Reviewed: Sep. 11, 2009

Nice recipe - I stuffed a huge zucchini from my garden and could have baked it a little longer, but it was still good. I only used about 1/2 the salt and pepper suggested, and added more shredded mozzarella and fresh grated parmesan cheese on top before baking.

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SHARONN

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Reviewed: Jul. 24, 2009

I love this recipe! I add a bit more parmesan cheese, and I also add chopped up sun-dried tomatoes, chopped up fresh basil leaves, and toasted pine nuts. YUM! I have used this filling to stuff hollowed out tomatoes and bell peppers as well.

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Apr. 30, 2009

I've made these a couple of times and they're definitely tasty. I think they look slightly better than they taste, as the inner part of the zucchine can go a bit mushy/'liquidy'. we like them better with breadcrumbs on top. fun to make and so pretty.

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baked potato

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Reviewed: Apr. 10, 2009

Loved this for a side dish or appetizer

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rsbecca@WD

Cooking Level: Expert

Home Town: Wisconsin Dells, Wisconsin, USA

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Reviewed: Feb. 21, 2009

This was a very good recipe but I have found in the past that adjusting a bit works better. If you par-boil the zucchini before for a few minutes add the mixture, cook it on 350 for 15-20 min and also instead of basil use 2 tablespoons of dried oregano and hold the lemon juice and top it with mozzarella it turns out really yummy. I think the key is not to over cook the zucchs and don't over stuff them either. In this recipe the zucchini was a little mushy.

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candace

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Reviewed: Jan. 7, 2009

pretty good, play with spices to your liking. I still make this on a regualr basis with pasta night.

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autumnarun

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Reviewed: Oct. 2, 2008

What a great recipe for zucchini, I made this tonight! My husband & I loved it, but I'll be honest, after reading some reviews, I made a few changes. I didn't have any lemons so I sub'd it w/lemon pepper (I never measure spices when it comes to salt & pepper, I just add what I think it 'needs'. I added just a bit of garlic, finely diced up onion, fresh basil & bell peppers (red & green). *I made spaghetti last night, so I had some leftovers of these* When I say a 'bit', the total added items probably equaled a full tbls. I turned out great and will definently make again! Thanx

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ahicswife aka: MOlasses

Cooking Level: Expert

Home Town: Huntington Beach, California, USA

Living In: Long Beach, California, USA

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Reviewed: Sep. 4, 2008

it wasnt a total hit but i think the problem is the salt and pepper... waaay to much (maybe its a typo?)... great idea though and with some tweaking can make a nice summer entree. im going to play around with it.

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tarrastarr

Cooking Level: Intermediate

Home Town: Dobbs Ferry, New York, USA

Living In: New York, New York, USA

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Reviewed: Aug. 31, 2008

This was wonderful. The only change I made was using cheddar cheese instead of mozzarella, since I didn't have any on hand. A keeper, for sure.

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mimi

Cooking Level: Intermediate

Living In: Stanwood, Washington, USA

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Reviewed: Aug. 28, 2008

Mmmmmm. Even my zucchini hating husband had 3rds. A really good alternative to plain old zucchini.

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Kandy

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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Reviewed: Aug. 19, 2008

These were a little rich, but excellent.

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Sarah

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 5, 2008

Could be a 4 star recipe, with less pepper. We liked it! We used small curd cottage cheese instead of ricotta.

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HORSEZ001

Cooking Level: Expert

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Reviewed: Aug. 2, 2008

So easy to make and delicious! Another great way to use all of our zucchini from the garden.

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SAHARA74

Cooking Level: Expert

Home Town: Dearborn, Michigan, USA

Living In: West Bloomfield, Michigan, USA

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Reviewed: Jul. 23, 2008

This was great! I used cottage cheese instead of ricotta and it worked well. Also, added garlic like some other reviewers mentioned and a dash of hot sauce. Lovely!

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breeannestop

Cooking Level: Intermediate

Home Town: Plymouth, Michigan, USA

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Reviewed: Jul. 16, 2008

What a great way to eat zucchini! We gobbled this recipe up and I will be making it again. Slightly reduced the amount of salt and put in a bit more dried basil than it called for ... fantastic, thanks for sharing!

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PamelaSue

Cooking Level: Expert

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Reviewed: May 27, 2008

Was awesome and easy! Something my whole family will enjoy. Thank you.

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Kimberly

Cooking Level: Intermediate

Living In: Buford, Georgia, USA

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Reviewed: Nov. 5, 2007

Delicious! It's a great change from the usual way I've always prepared zucchini. I added a clove of crushed garlic to the mix and sprinkled a little italian bread crumbs on the top. Will make again...and again! My daughter LOVED it!

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fortmyerschick

Home Town: Yonkers, New York, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Sep. 7, 2007

i think i have had something similar to this. i think i remember that it was good.

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helen2000

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Aug. 26, 2007

Very Hearty. Yum!

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HoneyBear

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Reviewed: Aug. 15, 2007

I used fat free ricotta and also added fresh garlic and sprinkled Italian breadcrumbs on top. I think the flavor was good, but next time I will add more seasonings and maybe some chopped tomatoes.

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