Reviewed: Oct. 20, 2009

I sauteed the the zucchini as suggested by others and it was not at all watery. i also added a few tbsp of grated parmesan. I will make this again and again

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kellyanne

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Aylmer, Quebec, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 15, 2009

Sauteed the zucchini as recommended because I remember boiled zucchini as a kid, you could never drain all the water out! I used a 9x9 dish instead of 9x12 because our zucchini here doesnt get very big and this didnt make enough for that dish size. The cheese didnt brown or bubble at this temp after 30 minutes but it was hot and tasty! Even my husband, who doesnt like the "idea" of onions as a main ingredient of any dish didnt even mention that there were onions! I meant to use the brown sugar but forgot- but no heartburn was mentioned either! Not Watery! And my picky eater of a 6 year old had his first zucchini prepared this way and didnt say it was Yucky. Can't beat that! Im a beginner with cooking and this dish took some time but if you like zucchini, try it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Krissi

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2009

This is a great recipe with lots of possibilities! I made a few changes for myself: (1) baked some potatoes prior to mixing with everything so that I wouldn't have to cook the whole thing longer and risk burning or drying anything out (2) Sauteed the garlic and onion with zucchini, yellow squash, mushrooms, bell peppers, jalapenos, and sausage (3) Layered that with the potatoes, sweet potatoes, carrots, celery, rosemary, thyme, oregano, basil, cheeses, spaghetti sauce, and red wine. Next time I'm going to try this with different meats because every type I thought of was going to be a fantastic addition to this recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mr. Treves

Cooking Level: Intermediate

Living In: Hollister, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 14, 2009

this is a real treat .i have some food restrictions put on me,and with zucchini season here i was looking for some recipes that i could enjoy. i found quiet a few that i could make to suit my diet.tried a couple today and i must say this one was sure a hit even with my neighbor.the only thing i changed was the cheese, i used soy-veggie cheese and it was still very tasty.thanks Mary Jo

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

betty

Cooking Level: Expert

Living In: Deer Lake, Newfoundland, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 4, 2009

Wonderful recipe. I added mushrooms and instead of boiling the zucchini, I sauteed it and it came out so good. I have had NO complaints, just lots of compliments. Thank you for sharing!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Stephanie W.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 31, 2009

This recipie is really good. The only thing I did different was after you sauté your veggies add the spaghetti sauce to the frying pan and stir well. Cover the pan and simmer for 20 minutes, then add cheese to the top, recover and continue to cook until cheese melts. It saves on time and dishes!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jen H

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 30, 2009

I thought this recipe was delicious:) Even my very picky 6 year old asked for seconds! I didn't have any mozzarella so I used parmesan cheese and cooked some pasta to go with! I will be making this again:) Thanks for the recipe!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jodi

Cooking Level: Beginning

Living In: Kewaunee, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 26, 2009

Easy is right. If I can make this, anyone can. I'm still developing my cooking skills. My husband really liked this. Impressing him is good because he's the better cook. I halved the recipe because I only had one zucchini to use. I also didn't have garlic, but instead used seasonings that had garlic and few other ingredients in them. Then I sprinkled some adobo over the zucchini before putting the spaghetti sauce over it. It still turned out and was very tasty. Great recipe Mary Jo! This one is going in my recipe box. Thank you for sharing it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

vilhelmiina

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 25, 2009

This is a good, easy and quick dish to make to use up the garden zucchini. I topped it with some parmesan cheese. We enjoyed it. THX

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cookies

Living In: Hamilton, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 21, 2009

This dish was absolutely delicious! I read the reviews and made some changes just as suggested. I cut the zucchinis lenghtwise added some salt and let stand for 20 minutes, then rinsed and pat dried with paper towl, this is very important because it will eliminate all the liquid from the zucchinis. Then I baked the zucchinis for 10 minutes each side at 450 degrees. Once the zucchinis are ready, I reduced the oven to 325 degrees and started combining everything just as on the recipe with some parmesan besides the muzzarella. It turned out excellent, I will definetely make this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Fit&Healthy Mom

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 14, 2009

I made the Zucchini Parmasan.It was a very good dish.I cooked some hot Italian sausage,cut up some onion and garlic in it.Afterwards I poured some Prego Spagetthi Sauce over the Sausage.I used Zucchini,Yellow Squash and Eggplant.I battered the vegetables in flour and fried them.Afterwards I made the dish like you make Lasanga.My mother and I loved this dish.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tammy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 11, 2009

If I could give more stars I would!! My kids (5,4,2) said that this was the best dinner ever. I didn't precook the zukes, so I covered with foil and cooked for about 30 mins (I sliced thick)and put under the broiler for 4 mins, the zukes were still crunchy (the way I like it)! I used half mozz. and half parm cheese and used my own sauce. Thank you very much, will be making again and again....

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 11, 2009

I doubled the receipe and WOW!! It was so flavorful even my 7 year old loved it. I will definetly make this again!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Brault1970

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 28, 2009

I layered zucchini with breadcrumbs, sauce, and then cheese until I filled an 8x8 pan. I covered it with foil while cooking since I did not precook the zucchini. This was an easy dish. I even ate the leftovers mixed with penne noodles the next day.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Dancing Queen

Cooking Level: Intermediate

Home Town: Hanford, California, USA

Living In: Idaho Falls, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 22, 2009

Excelent! I did it just a little bit different...I used Pomodoro Tomatoe Sauce from Trader Joes, I added shopped jalapenos to the onions and garlic (without the seeds)and I mixed Kraft parmesan cheese with the mozzarella cheese.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

minchez

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 10, 2009

nice meal not to much to make, family enjoyed it. i added ricotta chesse made it like a baked ziti. loved it, had 4 servings but i am a fat guy, still good

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bryan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 18, 2009

Good and tasty, this dish combines all my favorite foods, but baking results in a thin sauce. I skillet sauted everything before the sauce and cheese steps and then baked it over a thin slice of grilled red polenta (red from the sweet red pepper paste I added to the mix) and served with a slice of Texas garlic toast. Yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2009

I love love love zucchini, so I've been trying many recipes on this site. This was good - I cut the ingredients in half and used minced garlic from a jar. There was a little too much sauce, though - definitely needs to be served over pasta or with some garlic bread. Other than that a great recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tricia Long

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 18, 2009

added 2 grated carrots, added zucchini to onion mixture and fried a little. Anthonly likes it but with penne or reg. spaghetti.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Angela

Cooking Level: Intermediate

Living In: Aliso Viejo, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 8, 2009

This is SO good! I changed the process just a bit to make it faster. I tossed the sliced zucchini in olive oil, salt, pepper, dried onion pieces and garlic powder. Placed them in a baking dish, covered with marinara and mozzarella and baked until tender-crisp. Really a simple idea and SO good! Next time I think I would serve this with a simple chicken breast. Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful