The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
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.
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Cooking Level: Intermediate

Living In: Aliso Viejo, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
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!
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Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 3, 2009
My daughters loved this! I used 3 zucchini and 3 yellow squash cut in long pieces. I baked them with a little olive oil spray, salt, and pepper. I also made my own marinara sauce. Will make again, thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 28, 2009
This was fantastic!! That's all there is to it.
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Cooking Level: Beginning

Home Town: Lawrence, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 6, 2009
Very good recipe, and flexible. I added a little more garlic, some mushrooms and chopped roma tomatoes. I sauteed the zucchini instead of boiling it (one less pot to clean), and added all the other veggies to the skillet to sautee all together too. I'll definitely make again!
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Cooking Level: Intermediate

Living In: Tervuren, Vlaams-Brabant, Belgium

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 4, 2009
Very good recipe. I took the advise of other reviewers and throw the zucchini in with the onions and garlic. I also used Prego Chunky garden sauce and it was not runny at all. In fact it was very thick and delicous! I made it for just me and my boyfiend and we almost it it all! Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 13, 2009
this was super yummy! I made it wih whole wheat pasta! will make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 8, 2009
I'm so embarrassed-I ate the whole thing. I cut my zukes a little thick (think eggplant parm) and sauteed them with the onions then mixed the marinara sauce in with the veggies, poured them in a 8X8 pan topped with low fat shredded Italian cheese and baked til golden bubbly. I tried to eat just one bowl but I couldn't stop. I'm NEVER making this again...til next week.
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Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 30, 2008
This turned out quite well - after reading the reviews about the watery potential, I sauted the zucchini before adding it to the dish. Will definitely be making again.
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Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 29, 2008
I don't make this as a side dish.. I make this as a healthy snack. Since I love junk food and I love snacking, I am always trying to find more healthy ways to indulge my weaknesses. This recipe was such a Godsend. As long as you do not cook this too long, all the health values of the zucchini remain intact. The first time I made this, my husband, my daughter and her boyfriend demolished my treats. I had to go back to the grocery store for the ingredients to make more. It was worth it, though. :)
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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Peoria, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 14, 2008
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 13, 2008
This was pretty good. Even my husband who is anti-veggie ate in with no complaints.
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Cooking Level: Intermediate

Home Town: Bridgewater, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 2, 2008
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.
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Cooking Level: Intermediate

Home Town: Claysville, Pennsylvania, USA
Living In: Logan, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 23, 2008
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!
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Cooking Level: Intermediate

Home Town: Lewistown, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 18, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 16, 2008
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.
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Cooking Level: Intermediate

Living In: Lansing, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 13, 2008
great
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Cooking Level: Beginning

Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 4, 2008
I added parmesan cheese and an eggplant, and served it with spaghetti. Very good recipe, will definitely make it again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 1, 2008
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.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 26, 2008
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!
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Cooking Level: Intermediate

Living In: Lake Zurich, Illinois, USA

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