Reviewed: Apr. 22, 2012

I used Clubhouse Italiano seasoning and garlic powder instead of basil. The result was incredibly tasty. Hint: I found quartering the zucchini better than dicing, as it shrinks alot during cooking.

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Reviewer:

kari

Reviewed: Jan. 6, 2012

I have made this many, many times. Has become a staple meal in my house. I did cut the oil back to a heavy 1/8 cup, but other than that, this is delicious with a green salad and fresh bread. Have added veggies or cheese if they were in the fridge, but perfect as written....with the reduction of oil.

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Reviewer:

ATKINSON

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Oct. 30, 2011

Had to make this in a hurry, so I simmered the diced zucchini for a few minutes before tossing everything together. Also had a lot of cherry tomatoes to use up, so I subbed those for peppers, and used panko crumbs, since I had no cornflakes. Also used some garlic, 1Tbsp. basil, and some bread crumbs and cheese on top. It was great! We loved it, and I think it would be even better to follow the recipe more closely. Next time, I plan to add some ripe olives, onions, and a few hot peppers. I was able to cook it in about 20 to 25 minutes in a convection oven preheated to 350.

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Reviewer:

Avocat

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

Reviewed: Aug. 7, 2011

Oh my goodness...This was so awesome. Only variations made were: gluten-free bread crumbs (instead of corn flakes), a good amount of Italian seasoning along with the salt/pepper, extra sharp cheddar cheese (freshly grated), and only 1/4 cup of the olive oil. All else was the same. Super easy to mix up and pop in the oven. In the last 10 minutes of cooking, I generously sprinkled grated parmesan/romano on top. Served it alonsgide Quinoa linguini and after serving, sprinkled mine with red pepper flakes for a little kick. Everyone loved this (even my 6 year old). It is to die for! This will be a new weekly staple in our gluten-free home (season permitting). Thanks so much for this recipe!

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Reviewer:

ferngirly

Reviewed: Jul. 26, 2011

This recipe is great my whole family loved it...I did make some additions/substitutions. I substituted stewed tomatoes for bell peppers, I substituted crackers for cornflakes, and I added hot Italian sausage! It was really good!

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Reviewer:

Lainy

Reviewed: Jul. 17, 2011

OK, but not great. Could use more flavour, maybe some garlic, more cheese. Not sure that the egg does anything great here. Thanks for sharing, though.

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Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Jul. 15, 2011

Too much olive oil. Will use less than what the recipes calls for next time. More cheese needed to.

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Reviewer:

april

Cooking Level: Intermediate

Living In: Moundville, Alabama, USA

Reviewed: Dec. 25, 2010

It's gotten to the point that my mother has commandeered this recipe as her own and generally serves it every Christmas. It's a big hit all around!

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Reviewer:

kpicks

Reviewed: Dec. 20, 2010

Just pulled this out of the oven and it's wonderful!! I too used breadcrumbs, but only because I forgot to buy cornflakes. Will try it with them just on top next time. Thank you for this wonderful recipe! I will be making this for a long time.

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