Reviewed: Apr. 14, 2012

I sprinkle them with a little grated Parmesan and shredded Cheddar or Mexican cheese blend during the last 5-7 minutes of baking.

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Reviewer:

LYNNINMA

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Leicester, Massachusetts, USA

Reviewed: Nov. 9, 2011

I like this recipe for a base but I made some changes after making it once. I found it to be rather bland so I made the following changes for my personal preference. I substitute pasta sauce for crushed tom & condensed soup. I add garlic and italian seasonings. I top with mozzarella/Parmesan cheese. I make sure to garlic salt and pepper zucchini before stuffing. I brown the meat in a pan because I prefer to drain the fat of the meat. Bake in 9x13 for 25 minutes or until warm

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Reviewer:

Chef GourMAY

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Aug. 21, 2011

Meh - just okay. Used sausage and that added a lot of flavor but recipe is missing something.

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Reviewer:

Alison

Reviewed: Aug. 17, 2011

Good! Used hot Italian sausage and NO ground beef. I also cooked the stuff in a pan before packing it into the zucchini and had no problem with time (adding bread crumbs and the egg after cooking of course). I will use this recipe again!

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Reviewer:

kathanator

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

Reviewed: Aug. 9, 2011

A lot of work involved. Too much meat, too much sauce, too little baking time. Could've cut the ingredients in half to stuff 8 halves. Didn't even get to eat it yet, because it took too long to bake. It smells good, assuming it will taste good. Only gave 2 stars due to the long cooking time.

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Reviewer:

BarbF

Reviewed: Jul. 23, 2011

This was really good. I tweeked it alittle bit, things dont come out well for me if I actually follow a recipe exactly. I cooked the meat before, used 2 green onion, 3 garlic cloves, and a can of spagetti sauce. I did not use bread crumbs. I only used 3 zucchini and had plenty left over.

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Reviewer:

DavisMomma

Home Town: Painesville, Ohio, USA

Reviewed: Jul. 18, 2011

I'm not a zucchini fan, but my wife is and loved it. I highly recommend making a marinara sauce instead of using the crushed tomatoes (50% tomato sauce 50% paste, add garlic, Italian seasoning, oregano, and marjoram) mix about 2 cubs in with the mixture then pour the rest over the top. Also mixing some Parmesan cheese and then adding some mozzarella on top will change your life.

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Reviewer:

mwf8507

Reviewed: May 15, 2011

Delicious! After reading some of the other comments, I also made a couple of changes. I used ground venison instead of beef and did mix it with the sausage. I added some seasoning to the meat... salt, pepper, garlic and oregano and cooked it with the diced onions. Did not do tomato soup or crushed tomatos but used a can of diced fire grilled tomatos and they sure added a lot of flavor! After 30 mins of baking in oven I topped them with shredded mozza and they were done perfectly by the end of the 40 mins! Definate new addition to our regular menu at home!!

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Reviewer:

Tracey

Reviewed: May 12, 2011

Excellent recipe. My garden was overgrowing with zucchini, so I fed the neighbors with this. It was a hit! Definately will make this again.

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Reviewer:

Annie

Reviewed: Oct. 17, 2010

This was a wonderful way to use zucchini. I grew some monster zucchinis in my garden this year and wasn't sure what to do with them. This fit the bill perfectly. I didn't follow the recipe exactly. I read others reviews and picked a chose. I would defiantly cook this again and recommend it to others who want something to do with zucchini that isn't muffins or bread

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3 users found this review helpful