Reviewed: Apr. 1, 2012

I dislike when people rate a recipe based on the changes they have made, so first of all as is I think that this recipe is quite good, definitely 3 1/2 stars. With a few small changes I think it can get even better. I tried this recipe for the first time today. I added a few tablespoons of breadcrumbs as recommended by another reviewer to give it a little crunch, this was definitely a good decision. I also added a tiny bit of garlic salt on top of the bread crumbs as I felt it needed just a tiny bit more flavor. I think next time I might make a few small changes. I was thinking about sauting a little garlic in the butter and brushing that on the layered zuchinni and squash. I also think that a little fresh basil might taste nice as for some reason this reminds me of a light pizza. Overall this is a great, simple recipe that offers everyone a good starting point and something to build off of!

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Reviewer:

jenibenni

Reviewed: Feb. 11, 2012

I loved this recipe. I did follow other suggestions and ommitted the butter. I also used cheddar cheese because that is what I had on hand. It was great. Will definitely make again.

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Reviewer:

ronnilee1978

Reviewed: Oct. 29, 2011

As indicated by several others, I reduced the cheese, not wanting all the fat. I really thought having a baked dish would be warm, delicious and comforting, but this wasn't the case. It was very bland. I will look for another recipe with some extra kick and flavor.

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Reviewer:

K&D

Cooking Level: Intermediate

Reviewed: May 21, 2011

Made this according to recipe, except I used a shredded 4 cheese pizza package I had on hand, and added about 1/2 cup dry grated parmesan cheese on top. Also used a combination of Vidalia and red onions. Baked it uncovered. It was still incredibly juicy with a crispy crunchy topping, but great over a black/brown rice combination. Very delicious! Added a bit of garlic powder after cooking. Would also add fresh basil next time. It was fantastic! Will definitely make again!

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Reviewer:

PandaMa

Reviewed: Apr. 25, 2011

Didn't like this at all! Sorry!

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Reviewer:

SStarr

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Reviewed: Jan. 22, 2011

This recipe was amazing! I used less butter (and used "it's not butter") and a little less onion but other than that, the recipe was perfect. Will use again and again!!

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Reviewer:

Devin

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Fort Worth, Texas, USA

Reviewed: Oct. 21, 2010

Wow, this was really good. I added garlic, Italian Herbs and shredded Italian Five Cheese for flavoring and it was delicious.

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Reviewer:

DeepScapeNine

Reviewed: Sep. 27, 2010

This was a great, easy alternative to a similar gratin I used to make every summer. I made some alterations, using parmesan instead of ramono, half the butter, and sprinkling every layer with garlic powder and basil on the squash layers. Served with brown rice drizzled in the juices from the casserole. Boyfriend went back for thirds!

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Reviewer:

megiris

Reviewed: Sep. 18, 2010

This casserole came out yummy and smelled so good when I took it out. The only change I made was to sprinkle a bit of shredded cheddar on top because I ran short on parmesan between the layers and covered it with foil for the first 20 mins. I took the foil off for the last 10 mins and let it get brown and bubbly. Kids ate it all up!

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Reviewer:

Loveshackmom

Reviewed: Sep. 14, 2010

To prevent having too much water, salt the squash and zucchini heavily and allow to sit for 30 minutes, then rinse. It takes out much of the excess water. Also, be sure to seed the tomatoes. Finally, I like to add a little tomato paste to the mixture to thicken.

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