Reviewed: Apr. 17, 2009

Loved the flavor, but will cut down on the oil next time.

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Brandi

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Apr. 9, 2009

i didnt have any sesame seeds or oil so i had to omit that and my oven was in use, so i had to grill the zucchini instead. But tasted good, i'll have to add in the sesame oil and seeds next time to get the full effect!!

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KiwiOz0708

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Dallas, Texas, USA

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Reviewed: Apr. 8, 2009

This was really good....good enough to make again. I only used half the cayenne pepper and it was still kinda spicy. Was just enough for my husband and me.

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CHERRYWILK

Cooking Level: Expert

Home Town: Opelika, Alabama, USA

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Reviewed: Apr. 4, 2009

This was absolutely wonderful! Great flavor. Definitely try red pepper flakes instead of cayenne pepper for an extra kick and splash of color. For me, that MADE this recipe!

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loisln77

Cooking Level: Beginning

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Reviewed: Apr. 1, 2009

Fantastic! This zucchini came out so good. I used only 1 Tbsp of olive oil and increaded the sesame oil to 1 Tbsp. Really nice combination of flavors.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2009

Great recipe! It was my first time cooking zucchini and this turned out great! A lot of flavor and easy to make!

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Haylee

Cooking Level: Beginning

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Reviewed: Mar. 20, 2009

Very flavorful and it definitely has some kick to it. I used two zucchini and baked at 350 for 15 minutes. After reading other reviews, I did cut the oil in half and it was plenty, even with two zucchini. Thanks for posting this recipe!

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2m-mom

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Reviewed: Mar. 14, 2009

I am thrilled to find a new zucchini recipe. I doubled the recipe and baked it at 400* on a baking stone. First for the 10 min. that other reviews talked about needing to do, then had to add the additional 10 min to finish cooking and they were slighting browned,l'dente and delicious. I'm not sure if the difference was the doubling or the stone or that ovens heat differently.

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mykarmaa

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Mar. 13, 2009

Very good.. I didn't have any sesame seeds but other than that, followed the recipe as written and it was super. Kids loved it too!

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Sheila

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Round Rock, Texas, USA

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Reviewed: Feb. 22, 2009

Sadly, this didn't turn out as hoped, despite having read the reviews regarding mushy/soggy issues and adjusting the ingredients accordingly. It turned out fairly tasteless. Too many sesame seeds, too much oil, and wrong cooking times/temps - I don't think I'll be making this again, but thank you for letting me try it.

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Jan. 27, 2009

We served this at our wedding and everyone raved! I reduced the amount of cayenne to appease all tastes. The only reason I didn't give this 5 stars is because the serving size is way off. I had to use almost 15 pounds of zucchini (more than the adjusted recipe called for) for 40 people and still didn't have enough.

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jlf517

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Reviewed: Jan. 21, 2009

So easy and so yummy! I didn't have the sesame oil, so I just didn't use any, I also didn't use a full 2T of olive oil, closer to 1. I didn't think that it would work after I dumped all the ingredients into the bowl and ended up with a paste of sorts. I threw in the zucchini and mixed it up and was surprised that the paste stuck to the zucchini. It did have a little bit of a kick to it, I'm a whimp, so next time I think I'll do less cayenne pepper. My 3 year old and 1 year old loved it, I loved the sesame flavor! Thanks for the recipe, I'm always bored with zucchini.

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redjanel

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2008

I cant believe how good these were!! So simple and healthy. A great way to prepare zucchini. Make sure you dont over cook these. I kept mine in the oven for 10 mins and it was perfect.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Dec. 8, 2008

Excellent. I will need to cut the zucchini thicker next time.

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Jean-0

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Clarkston, Georgia, USA

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Reviewed: Nov. 17, 2008

The only thing I would change is to reduce the garlic salt or use garlic powder instead. With the parm, it was a tad too salty for us. Other than that, we cannot wait to make again!!

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FROMMICHIGAN

Cooking Level: Expert

Home Town: Muskegon, Michigan, USA

Living In: Denver, Colorado, USA

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Reviewed: Nov. 3, 2008

Only 1 tablespoon of olive oil (as suggested by others) Added Black Beans (as suggested) Only baked for 12 mins....really great. Keep, family including 3 year old loved. Couldn't be easier!!

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Cooper

Cooking Level: Intermediate

Living In: Vernon, British Columbia, Canada

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Reviewed: Oct. 23, 2008

The flavor of this was really good but baking in the oven didn't give me the parmesan cheese crust that I was hoping for. Ended up finishing them in the skillet so next time I think I'll just cook the zucchini that way. And probably won't add the sesame seeds next time either - I didn't think that they added that much. It was the combination of the sesame oil, garlic, and parmesan cheese that made it so good.

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gapch1026

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Reviewed: Sep. 28, 2008

I liked the flavor, but did not care for the sesame seeds. The texture of the seeds really took away from the dish. I will make again, but just omit the seeds. Thanks!

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