Reviewed: Sep. 29, 2009

i was not happy w/ the outcome of the zukes after parboiling them. it resulted in a rubbery consistency. the stuffing was good. i would recommend parbaking instead of parboiling. i served this as a side w/ tilapia scampi over brazilian white rice(both from this site)

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 10, 2009

I rated this becuase I thought it was a good idea but, if you want to make it quick and easy you can get rid of the bread crumbs, onion, parsley, egg, and just use chicken stuffing insted, with mozzarella chesse included with the cheddar. I would say not to cook the zucchini so long to aviod them falling apart, and add the stuffing and cheese in layers to even out the flavor. Happy cooking!

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Briana G

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Reviewed: Sep. 3, 2009

Very good. I used large, round zucchini and added turkey kielbasa to the mixture.

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jeaniehursey

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Reviewed: Aug. 23, 2009

Very good recipe, but it definitely needs something extra - I added garlic salt the second time I made it and it was a huge improvement! Also, I needed 3 eggs instead of 2.

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shelley

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Reviewed: Aug. 13, 2009

not the best. needs some flavor.

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kate reidel

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Reviewed: Aug. 10, 2009

I was really excited to try this, but it wasn't the best. Was dry & bland. I think I might try more of a stuffed green pepper stuffing next time (rice/burger/tomato/cheese).

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Kelli

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2009

It was slightly bland, it needed more spice. I will definately try it again. I also made the recipe gluten free by using EnerG bread crumbs. Not horrible, but will have to experiment with more flavor!

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Sullysmom

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2009

My Mother-in-law who hates zucchini, asked me to make this again! Yum!

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Buffy S.

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2009

I stuffed and then baked the zuccchs without pre cooking-just sauted the insides with the crumbs, onions, garlic, carrots and parmesan-I added some low fat cream cheese instead of the cheddar and popped in the oven for 35 mins..easy and tasty..

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leslie

Cooking Level: Intermediate

Living In: Oakville, Ontario, Canada

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Reviewed: Jul. 1, 2009

Came out a little mushy. I wouldn't boil the zucchini f or nearly as long or not at all next time. I will add other spices and garlic next time.

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Cakes

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Reviewed: Jan. 4, 2009

This was alright. I actually picked this recipe to use up some cornbread dressing I had left over from Xmas dinner. Mixed it with chicken stock, cheese, and the zucc guts... then followed the rest of the instructions.

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Christina

Cooking Level: Intermediate

Home Town: Fort Lawn, South Carolina, USA

Living In: Tampa, Florida, USA

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Reviewed: Dec. 3, 2008

MADE THIS FOR THANKSGIVING AND IT WAS A BIG HIT WITH VEGGIE LOVERS. IT DID NEED A LITTLE FLAVOR SO I ADD SOME GARLIC SALT TO THE MIX AND TASTED IT BEFORE STUFFING. ALL AND ALL IT WAS A GOOD ONE.

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christinaog

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Reviewed: Nov. 15, 2008

This dish had great flavor...I omitted the parsley since I didn't have any on hand and added a clove of garlic. The filling was a little on the dry side, however, when topped with Italian Style Stewed Tomatoes, it helped overcome the dryness and made for a great tasting dish! I had more stuffing than needed so used the rest to fill a green bell pepper. My husband thoroughly enjoyed it!

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Heather Z

Cooking Level: Intermediate

Home Town: Martinez, California, USA

Living In: Concord, California, USA

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Reviewed: Nov. 13, 2008

Easy recipe. Not alot of prep. Makes you look like a champ!

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Noel

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Reviewed: Oct. 5, 2008

very good i wouldnt change a thing

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Sep. 8, 2008

It was tasty but soggy. I am not sure how to prevent that from happening.

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Mitzi

Cooking Level: Intermediate

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Aug. 31, 2008

I've had delicious stuffed zucchini in restaurants and am hoping to find a recipe similar to those I've enjoyed... I'll keep looking. My kids enjoyed this, but it just didn't suit my taste. Too filling, too dry. I'm looking for a lighter, moister version...

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Salami Mommy

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2008

We enjoyed this dish. I added fresh mushrooms and sprinkled the top with mozzerella cheese before baking. I will make this again when I have an over abundance of zucchini again.

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DebbyV

Cooking Level: Intermediate

Home Town: Edinburg, Illinois, USA

Living In: Decatur, Illinois, USA

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Reviewed: Aug. 6, 2008

I put in 3 frozen cubes of parsley (can add another possibly next time) ½ c. chopped onion, 1 c. bread crumbs, and sprayed with Olive oil Pam instead of the butter. Came out really good.

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fay123

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Reviewed: Aug. 5, 2008

These were just okay for me but daughter and husband enjoyed them. They definitely need additional seasoning, though (I ended up adding some garlic and basil) They were quite filling, however, and made a pretty presentation. With some tweaking they would make a good holiday dish. On a side note, I don't know why but these had a "pumpkiny" undertone to it.

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