Reviewed: Aug. 3, 2011

Great recipe!! For all you that think it's to watery try adding a cup of rice to the bottom of the baking dish. it will absorb the water ad the rice taste great with all the flavors.

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Reviewer:

MaWaBa

Cooking Level: Professional

Home Town: Dixfield, Maine, USA

Living In: Ramona, California, USA

Reviewed: Jul. 17, 2011

Excellent summer dish! We add 1 cup uncoooked rice to the bottom of the baking dish to absorb the wonderfully flavored soupy goodness! We also add oregano, garlic, and pepper to taste. Delicious.

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Reviewer:

Not Julia

Cooking Level: Expert

Home Town: San Diego, California, USA

Reviewed: Aug. 19, 2010

made this for my family. i added spices, like oregeno cilantro,cayenne pepper, etc., for a kick, and it turned out great! would reccommend

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Reviewer:

T.A.P.S.

Cooking Level: Beginning

Reviewed: Apr. 2, 2010

I love this recipe. It has tons of great flavor! The only thing I don't care for is how watery it gets, although it's not a huge deal since I just use a slotted spoon to serve and serve with french bread to soak up the juice.

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Reviewer:

Erin

Cooking Level: Expert

Living In: Webster City, Iowa, USA

Reviewed: Oct. 7, 2009

I really like this recipe, but I have yet to find a zucchini recipe that I don't like. I did have to drain about a cup of liquid off after baking it, but then it was fine. I seasoned each layer of zucchini with garlic powder, salt, and pepper. I would make this again.

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Reviewer:

bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

Reviewed: Sep. 8, 2009

I liked it. My husband said it was an OK way to eat zucchini. My kids took one bite and declared it inedible. I think this is one for people who are already willing to eat zucchini, but not one for winning them over.

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Reviewer:

gvarga

Reviewed: Sep. 4, 2009

Tastes great, but does have a lot of liquid. I don't think the liquid is coming just from the vegetables. It's also fat from the pepperoni and maybe whey from the cottage cheese.

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Reviewer:

Barbara Huls Lawrence

Reviewed: Aug. 6, 2009

I thought this had very good flavor but there was too much water in my zucchini and it was very runny. The next time I make it I will sprinkle some salt on the zucchini and let it draw out some liquid before assembling.

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Reviewer:

Bobbie

Reviewed: Aug. 1, 2009

I did not change the recipe but one 16 oz container of cottage cheese was not enough, so I added extra. I did sprinkle a little Italian seasoning over the cheese layer, otherwise I was true to the recipe. My Dad and I ate the whole thing! He said it was good enough to serve in a restaurant! I'm making it again tomorrow. Thanks!

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Reviewer:

himmell

Reviewed: Jul. 28, 2009

WOW! This recipe was awesome and amazing and I could not stop eating it!! It was very watery, I guess from the tomato's and zucc's but STILL well worth it. I did melt a stick of butter and mixed a sleeve of crumbled Ritz crackers in the butter and put all over the top, WOW! I also just made it one layer, in the order the recipe said but that filled a 9x13 glass dish, did not follow how much the recipe said to use, just cut enough of each vegetable to fill the pan. Unbelievably great taste, thank you!

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