Reviewed: May 22, 2011

As Rock_lobster suggested, I do use ground beef for a similar stuffed zucchini. (Ground chicken or turkey would be another alternative.) I cut the zucchini in half lengthwise and scoop out the center. This would result in smaller portions. I also use spaghetti sauce instead of the tomatoes and use only about a cup of the sauce. I use the remaining sauce (as much as you would like) and pour over the zucchini after it is stuffed. It can also be topped with some shredded mozzarella or provolone cheese. I'm anxious to try the chicken sausage version.

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Reviewer:

pj127

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: May 20, 2011

This came out so good. Its healthy n the stuffing is delish. My bf agrees too.

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Reviewer:

jozeekat

Cooking Level: Beginning

Home Town: Simi Valley, California, USA

Reviewed: May 20, 2011

This was a good base recipe. Next time I think I might leave out the tomatoes, they seemed to overpower the dish, and test out a few different seasonings, since it seemed to be lacking something. You can definitely experiment with a dish like this. Have added it to my list of recipes to make again in the future.

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Reviewer:

Trisha

Reviewed: May 19, 2011

Great recipe! Even my two year old enjoyed it (she liked the stuffing... still working on eating veggies). We are stationed in Germany and I couldn't find chicken sausage so I used sweet italian sausage and it turned out great. After reading previous reviews, I decided to prepare 3 zucchinis instead of 2, but there was still LOTs of stuffing left over. Thankfully, I had two yellow bell peppers in the fridge. I used the remaining stuffing for the peppers. I would suggest that if you only want to make 3 zucchinis, use 1/2 amount of each ingredient listed. If you use the listed measurements, you can get about 5-6 medium zucchinis stuffed. I also cut out the olive oil- I have non-stick pans and the sausage made it's own juices and oil. I also added diced bell peppers (red, green, and yellow). I would recommend this recipe to friends!

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WifeMomDaughterSister

Reviewed: May 19, 2011

Wonderful surprise - even delicious as leftovers.

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Reviewer:

LHertel

Reviewed: May 19, 2011

Great meal. I would give this 5 stars, but the directions were confusing. At the end of the first paragraph it says "Chop up the long slices of Zucchini." ??? I instead chopped up the flesh I scooped out.

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Reviewer:

kenmullins

Cooking Level: Intermediate

Living In: Cedar Hill, Texas, USA

Reviewed: May 18, 2011

this was REALLY good!! Couple changes i made i used diced fire roasted tomatoes with garlic, i used a turkey sausage and season with italian seasonsings, spicy garlic and some cayenne and then i topped the zucchini's with some mozerella for the final 5 min! It was SCRUMPTIOUS!

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Reviewer:

brittjbailey

Cooking Level: Expert

Reviewed: May 17, 2011

My husband and I loved this recipe, but we had a tom of extra stuffing and so I just used more zucchinis. The zucchini boat was tender crisp, just the way we like it after baking. We topped it with a little extra Parmesan, a glass of wine and Voila, a tasty supper.

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Reviewer:

Linz680

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Boston, Massachusetts, USA

Reviewed: May 17, 2011

I made a lighter version of this . Less Oil. Added low fat mozzerella. Had enough stuffing for 7 full zucchini's. (14 halfs) They are easy and delicious. Re-heats well in microwave.

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Reviewer:

MarciaAnn

Reviewed: May 15, 2011

Would have been 5 stars but it was way to spicy for me. (I live in Texas but it was still way to spicy for me) I would add a bell pepper and nix the red pepper flakes nest time....That would have been good. You have to microwave the zucchini before you stuff it otherwise its just hard.

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