Zucchini Parmesan with Tomato Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 24, 2014
I think, this could have really worked with a fresh tomato sauce. I tried something that seemed similar at the Bone Fish Grill recently, with cubed zucchini, which I did do here too. My only other real change was cutting the basil and oregano in half and that was plenty. I also ended up stirring in a couple of pinches of garlic salt. My issue was the canned tomato sauce, just really had such a strong canned/salty flavor that was very dominant. It almost reminded me of the jarred sauces loaded with vegetables. I may try this with crushed tomatoes, instead, and then re-review. I think, that will do the trick for me. ty
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Photo by Holiday Baker

Cooking Level: Expert

Home Town: Detroit, Michigan, USA
Living In: Richmond, Virginia, USA
Reviewed: Aug. 2, 2014
This is wonderful and so easy to make. I did add some fresh chopped garlic to the recipe!
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Reviewed: Jul. 9, 2014
It was a great summer dish. I supplemented with Vodka sauce from the jar. I used 2 yellow summer squash and 2 zucchini unpeeled. I sliced it lengthwise into 1/4" thick slabs. Next I cut strips 1/4" thick from the slabs and tossed out the seed section. Salt the strips for about half hour in a colander then rinse and dry. Fry up 4 cloves garlic and 2 shallots for 2 minutes in the oil and add squash. Sprinkle on your Italian seasoning and cook for 6-8 minutes tossing occasionally. Stir in a couple cups of your favorite sauce for 2 minutes, turn off heat and cover in cheese...enjoy!
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Photo by Buckwheat Queen
Reviewed: May 30, 2014
Curious and interesting. First off, I didn't quite understand how the zucchine were supposed to be cut as it is written "sliced lengthwise and sliced". hmmm?? Nor could I understand why they needed to be peeled, so I didn't peel them. I made one half as written and the other half with some garlic added when sautéing the zucchine. I like that there is no salt, parmesan has it already as does the tomato sauce. The original version is a nice idea. The garlic in my second attempt added some extra flavour and I preferred it so will continue to do it this way in the future. Thanks for sharing.
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Photo by Buckwheat Queen

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA


 
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