well, my VERY skeptical bf had 3 helpings and called it "comfort food". So I'd say it rated a 5 star LOL He was NOT looking forward to dinner when I told him what I was making....he changed his tune pretty quick tho. I did make a few changes tho. I used chicken breast, cut it into bite size pieces and browned. No green pepper as I didnt have any, but used mushrooms instead. Used ricotta instead of cottage (I didnt have the latter). And I took the advice of other posters and sweated the zucchini first. Next time tho, I will rinse better, as I found it very salty. I hope this freezes well, as I made a huge pan!

I was looking for recipes to make with my abundance of zucchini and found this. It was excellent. Both my daughters loved it! I made two batches at the same time and froze one. I hope it freezes well.

Delicious! I used a little more cheese, ok a lot (I love it cheesy!) and I didn't have any cottage cheese or ricotta...so I used sour cream. And it turned out great! Will definately make again!

Loved this new way to use up my bounty of zucchini and yellow squash from the garden. Even husband who "hates" lasagna loved this recipe. After reading other's comments about the problem of it being too watery and the squash still undercooked, I sweated the squash with salt and pepper for 30 minutes, then put it in the microwave for a few minutes to partially cook it before assembling the casserole. I also used some spaghetti sauce instead of plain tomato sauce and simmered it a while to thicken it. After baking for the 45 minutes it still looked a little "raw" so I upped the temperature to about 400 for the last 10 minutes to brown the cheese on the top. Let it sit for at least 15 minutes before cutting and serving so any liquid is reabsorbed by the squash. It is a great low carb, low calorie complete dinner in one dish.

this recipe was great! i used skim ricotta in place of cottage cheese and mixed in some garlic & instead of two layers of zucchini, i compromised with my husband and added a middle layer of whole wheat lasagna noodles which soaked up the excess liquid. a little extra garlic flavor and this one is a keeper!

Wonderful recipe! To lower the fat, I used low-fat mozzarella and 2% cottage cheese. In response to other reviews commenting on the dish being too watery, I took all possible precautions. I drained the tomato sauce, drained the cottage cheese, and "sweated" the zucchini. Here's how: Place cut slices in colander and sprinkle VERY generously with salt. Let sit for 30-45 minutes, while chopping veggies, grating cheese, and cooking tomato mixture. Rinse zucchini thoroughly and absorb any water with paper towel. After all this, I only had about 1/4 cup liquid in the entire dish. I simply tilted the dish and let it drain out. Everything stayed together wonderfully and tasted fantastic!

This was excellent. I omitted the meat in the tomato sauce but otherwise followed exact. Like other reviewers I did not miss the noodles at all. Several friends helped me eat this and all raved about it. I will definetly make this again.

Love this recipe! My husband and I are eating organic and I just bought all the same ingredients except organic. It is a little watery but we love it and I make it at least once a week. I like it because it's not nearly as heavy as regular lasagna and is very healthy. I can pack in so many vegetables in this one recipe. I ate this at school one day and several of my co-workers wanted the recipe. They made it and loved it too! I love spreading the wealth. ENJOY!

This was delicious! A little time consuming because of all the chopping etc, but it is worth it. I have to agree, I didn't miss the pasta, but not because it tasted like there was pasta in it---it didn't---but because all the other flavors of lasagna are in it. This is very healthy, too. I put this in a 8x12 pan and it fit perfectly. I made it exactly as written. Make sure and cut the zucchini no wider than 1/4" because some of mine were a little wider than that and they were on the verge of being not done. Try it, you'll like it!

This was excellent! I wasn't sure at first if it would be that great, but it exceeded all of my expectations. The only change I made was adding a little more cottage cheese than recommended.

Great recipe, was loved in my household though it was quite watery after cooking which I'm putting down to the zucchini & eggplant. I also changed it a bit, I added eggplant, omitted the peppers and instead of tomato sauce I used a can of italian chopped tomatoes and some beef stock with celery for a little more flavour for the base. Will definately use again!!

I thought this was a wonderful recipe. I substituted ground beef for tofu and it came out delicious. I didn't have cottage cheese on hand and it still was tasty. Just crumbled the tofu and mixed the egg in with it. I also used fresh basil on each layer (on top of the mozarella)instead of adding it to the veggies. It was fabulous and I'll be making it again and again.

Super yum! True, you can tell there's no noodles, but we ate it with some toast and that satisfied the starch craving. I made some adjustments to (a) reduce the fat, (b) work with what I had on hand, (c) reduce the liquid, and (d) fit it in an 8x8-inch pan (I only cook for 2). It turned out great! So delicious that I had it for leftovers the next day, and I do not like leftovers. My adjustments: 1. Salted the zucchini and placed it in a colander at the very beginning, and also carefully drained excess liquid from the dish right after removing it from the oven. 2. Ingredients adjustment: 3 med zucchini, 1/2 lb lean ground turkey, 1/2 med onion, 1/2 red bell pepper, 1/4 cup pre-packaged shredded carrots, 1/2 jar spaghetti sauce, 2/3 cup low-fat ricotta (in place of cottage cheese), 1 egg white. I kept the amounts for the garlic, spices, and other cheeses the same, but used part-skim moz.

who needs lasagna when you have zucchini! this was a great recipe and way to bring in veggies to the meal... will make this again!

This is the best! I recommend this recipe. Not only is it healthy it is very tasty. NOT ONLY FOR THE SUMMER :)

Excellent! I did make a few changes though to fit my tastes. I used red pepper instead of green (less acidic). I doubled the cheese amounts, used trader joe's 3-cheese spaghetti sauce, and I used ricotta instead of cottage cheese. Otherwise I made it to a tee, and it turned out WONDERFULLY. I will be making this again and again.

This recipe is wonderful. A life saver for me as I have to follow a low carb diet. I'll probably make this or a similar version once a