Reviewed: Jan. 7, 2005

very tasty and a big hit with my anti-zucchini crowd.

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JENNYKAY

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2004

I didn't particularly care for this, as the stuffing turned out quite pasty and overly salty. Perhaps less agressive stirring and less salt would remedy those problems.

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SUSANS25

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Reviewed: Jul. 7, 2004

This recipe is easy and delicious!!

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DEN22

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Reviewed: Jun. 4, 2004

Great vegetable side-dish. I added a seeded, minced jalapeno pepper to the stuffing to give it a kick. Yum!

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BONNIE9

Cooking Level: Expert

Home Town: Doylestown, Pennsylvania, USA

Living In: North Augusta, South Carolina, USA

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Reviewed: Dec. 6, 2003

Good... but a little bit bready...I loved the taste of the zucchini but could possibly have done without the heavy filling...I guess stuffed zucchini has filling :) Next time I will just steam some zucchini.

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The Cook

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Reviewed: Sep. 11, 2003

This was very quick to prepare and very good tasty. This will become a side dish I make often

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JOPFEUFFER

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Reviewed: Aug. 21, 2003

Excellent. Added diced cooked ham and 2 oz mozzerella to the top... Loved it.

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LPMOM

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Reviewed: Jul. 12, 2003

This is incredible! I ommitted the butter, used egg whites, and less parm.

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RACHESTAR

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2003

I made this recipe with a 5 POUND zucc i grew in my garden. My sister came over and everyone enjoyed it very much. We followed the recipe, adding a bit here and there to account for the size of the veggie. It was easy to alter for amount, we didnt even really measure...other than to be sure we used at least what was in the recipe and roughly double for the size. We did add sausage for my hubby and everyone was pleased. We also sprinkled cheddar and bread crumbs on the top to give it a yummy crunchy coating, but the recipe was great as it stood! Thanks!

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AURORAM

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Reviewed: May 28, 2003

I'm really rating the idea of this dish, because I changed it. I didn't cook them in the boiling water. I hollowed them and scooped the pulp out raw. Chopped the pulp and sauted it in a little olive oil. Then added the bread crumbs and browned them in the pan with the zucchini pulp. I added a little oregano and basil, and cooled the filling. I then added about 2oz of cheddar cheese and 2oz mozzarella. Stuffed the raw "boats", sprinkled with parm. cheese, put in a baking pan with a little water on the bottom and baked in a hot oven. They held their shape nicely, but were tender. I omitted the onion, salt, eggs, and butter. My three childred loved them, and were actually fighting over the last one! Maybe I should just submit this as a new recipe. Now I'll have another recipe to use for that windfall of summer zucchini.

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MSFURIOUS1

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Reviewed: Mar. 30, 2003

I liked this recipe because it had simple ingredients and good presentation. A helpful note might be to remember that if your zucchini is small in size you'll greatly reduce the suggested boiling time. Tasty.

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Idaho baker

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Reviewed: Aug. 22, 2002

Great and easy. Didn't have cheddar on hand, so used mozarella instead. But I used italian seasoned pkgd bread crumbs and was WAY too salty. But I am certain they will be great if I use regular bread crumbs and omit at least half the salt. I am looking forward to making these again!

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