I did what other reviewers mentioned and put the zucchini in the pan with the onions rather than boiling them - they stayed perfectly firm (but not too firm) and definitely not watery at all. I served this over thin spaghetti and used a Bertolli marinara sauce. It was delish. However, the recipe name is a huge misnomer as it does not call for any parmesan at all......it should be called "Zucchini Mozarella" or something.

This was pretty good. Even my husband who is anti-veggie ate in with no complaints.

Great recipe. So easy to make. Followed the advice of previous raters and sauteed the zucchini and garlic first.Served over Penne pasta.Leftovers were even better.

I encountered the "watery" issue, too, when I made this, as expressed in many other reviews. But, I really had no complaints about the taste! However, I would NOT recommend eating this the day you make it. This is a dish best left to marinate in its own juices to let the flavors mix and intensify. Much better as a leftover/warm-up the next day. I used the recipe for my lunch side dish every day for a week!

Being on a low carb diet, this was such an awesome recipe to curb my "pasta" craving. Instead of boiling the zucchini, I sauteed it with the onion and garlic. Then, I made layers of the zucchini mix, spaghetti sauce, and mozzarella cheese to mimic a lasagna dish. Delicious!

Wasn't a fan. There were too many onions for me so I'm definitely trying fewer onions next time to see if I like it better.

What a great way to use extra zucchini! We loved this recipe because it was both delicious and easy. I did sauté the zucchini and added some herbs (basil, rosemary, and parsley)and a little bit of red pepper flakes while it was cooking. I had some sauce leftover from the World's Best Lasagne (and it really is!) so I used that instead of a jar of sauce and it was amazing! It was great as leftovers too.

great

I added parmesan cheese and an eggplant, and served it with spaghetti. Very good recipe, will definitely make it again.

This was very good. I sauted the zucchini instead of boiling and they were too firm. Next time I will follow recipe and boil first.

Very good! I also sauteed the zucchini instead of boiling mostly because I wanted to omit the extra step. Turned out great and I'll defiantely be making again!

Why is this called Parmesan when there is not even parmesan cheese in the recipe? This tasted all right but was a little disappointing. I added pasta to make it a meal.

Good. Not my favorite way to use up zucchini, but it was a nice change and I'd probably make it again.

We loved this... but my husband did change one thing. We beat an egg, dipped the slices and breaded the zucchini, frying it in a little veg oil. Then we layered it in the pan and poured over the sauce. We topped with the mozzerella, and baked at 375 for 20 minutes... or until it was brown and bubbly. My children didn't go for it... (they believe they hate veggies and watched us make it, so they wouldn't even try it...) but I ate 2 of their plates and couldn't believe how good it was. The next day my cousin tried some with me at lunch and we almost finished the pan... at 3 slices a piece. All I kept saying was that I didn't think I could stop eating it, it was sooooo good... and she agreed. Thank you sooo much for this.

This was very good! I added some fresh tomatoes to the sauce, which was good. This makes for a very healthy dish!

Was not overly impressed with this recipe. It lacked flavor so i had to add some garlic salt to the boiling water. Also after dinner I think we realized had it been breaded and baked or breaded and fried it would have gone along much better.

I made this recipe as it was stated. I love it! It's as good as I expected it would be. We did use two large zucchini from our garden and it was still rather saucy, so you could add more zucchini if you wanted to. This is a keeper!