The reviewer gave this recipe 3 stars. This recipe averages a 3 star rating.
Reviewed: Apr. 20, 2009
Great potential with this recipe. I did change some things though the second time I made it... First off, I used salted butter. than, I used 2 (smaller sized) red onions. Next, I used seasoned bread crumbs. I omitted the basil, and used parmesan romano. This isn't a bad recipe all on its own, but I feel it needed doctored up... what you choose to do as far as fixing it up really will depend on your own preferences, but it has lots of room to grow.
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Cooking Level: Expert

Living In: Dunlevy, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3 star rating.
Reviewed: Nov. 1, 2008
I have to disagree with the other reviews posted here. We have a very large garden that yields so many zucchini, I give them away. I was so tired of the same old "gambotto" (zucchini with onions, tomato sauce and sausage), so I searched to find something different. I found this recipe and tried it. My family loved it. We ate the entire pan in one night. I did change one thing: I used Italian seasoned bread crumbs and not white plain and I baked it in a baking pan so the batter was a little thinner than if I used a casserole dish. I also shredded prosciotto over the top and that made it a little extra special. (add about 5 - 10 min before it's done). I made it another time with pepperoni on top, which was added about 5 minutes before it was done. Now that the season is over, my family actually had me BUY zucchini just so I could make it again.
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The reviewer gave this recipe 1 stars. This recipe averages a 3 star rating.
Reviewed: Sep. 13, 2007
Zucchini are innocent mallows and should never be treated so badly. Save these lovely squash for some nice breads, Frittatas are always nice. This was a terrible joke. Don't waste good food.
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Cooking Level: Expert

Home Town: Salem, Massachusetts, USA
Living In: San Marino, California, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 3 star rating.
Reviewed: Nov. 10, 2004
This was awful. I waited until it cooled to cut and followed all the directions. The taste was okay, but an appetizer? The cooking time was way too much for my oven also, and I used the LOW time. Don't waste your zucchini on this one.
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The reviewer gave this recipe 5 stars. This recipe averages a 3 star rating.
Reviewed: Jul. 14, 2004
What a tasty way to use some of the abundance of zucchini many are experiencing! My husband and I loved it. I also added a splash of cayenne pepper sauce for a little kick. I can't wait to make it again!
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