I made this last night - it was delish! I was in a rush and totally forgot about the bread crumbs, parmesan, and basil - but it was so good even without them. The only complaint I have is that the zucchini took way longer to cook than is stated in directions. I also had quite a bit of stuffing left over so I took a small zucchini from our garden and sliced it in rounds (they were about the size of a quarter), sprayed the inside of a small baking dish with non-stick olive oil spray, and then placed some stuffing in first then layered the slices, and some shredded 4 cheese Italian blend cheese, stuffing, zucchini, cheese, repeated until the stuffing mix was all gone. I then added some cheese on top and popped it into the oven with the zucchini boat. I baked the boat for 1 hour and it still wasn't as soft as I'd like it to be and the top was browning so I removed it from the oven and covered with aluminum foil for a few minutes while I set the table and whipped up some garlic bread. By the time we finished our salads, the zucchini had softened a bit, but not quite enough. It was so yummy and everyone ate all that was on their plates, even my zucchini hating 14 yr old daughter. My husband, he's not a big fan of zucchini either, actually finished off the boat and asked it there was any more. He ate all that was in the bowl!! He said he preferred the layered method much better than the zucchini boat method, so that's how I'll make it in the future. Thank You Christine!! :0
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I made this last night - it was delish! I was in a rush and totally forgot about the bread...