The reviewer gave this recipe 2 stars. This recipe averages a 4 star rating.
Reviewed: Oct. 18, 2009
I made this for some friends for lunch. My friends said that they liked it, but I think the taste of the mayonnaise was way to over powering. If I make it again I am going to use sour cream instead. It has potential.
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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Aug. 16, 2009
An easier and healthier option is to layer sliced zucchini, margarine, lemon pepper, and colby jack cheese in a pan. Bake at 375 until zucchini is tender. Serve over cooked white rice. Yum!
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Photo by vegasescapee

Cooking Level: Expert

Home Town: Boise, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Oct. 6, 2008
Absolutely amazing! I didn't even have parmesan and had to substitute mozzarella and it still turned out amazing! Can't wait to try it with parmesan.
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Photo by meplus3

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Aug. 12, 2008
Instead of sprinkling with crackers try stove top stuffing on the bottom and top it tastes great!!
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Photo by Melanie

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Aug. 1, 2008
YUM, this is delicious. I will definitely make it again. I used 2 cups of zucchini though, and it was just fine.
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Apr. 5, 2008
Absolutely DELICIOUS!!! Make larger amount in hopes for leftovers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jul. 24, 2007
Really delicious! I used saltines instead of buttery crackers, because that was all I had on hand. I also used fat free mayo.
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Cooking Level: Expert

Home Town: Alvin, Texas, USA
Living In: Houston, Texas, USA

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