The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 11, 2008
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.
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Home Town: Canal Fulton, Ohio, USA
Living In: Akron, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 6, 2008
Good. Not my favorite way to use up zucchini, but it was a nice change and I'd probably make it again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 4, 2008
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.
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Cooking Level: Intermediate

Living In: Oregon, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 31, 2008
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!
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Cooking Level: Intermediate

Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 30, 2008
This was very good! I added some fresh tomatoes to the sauce, which was good. This makes for a very healthy dish!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 28, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 26, 2008
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!
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Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 23, 2008
My entire family (of four males plus me) really liked this. Usually I have to pulverize zucchini to make it palatable to my sons (11, 13 & 18), but they loved this. I also did not boil the zukes, I sauted them with onion, garlic and mushrooms in the olive oil. I also used parmesan and mozzarella. I used less marinara sauce (about 2/3 of a jar) than called for due to others stating it was watery, and it was not watery at all. This is a keeper. Easy and delicious.
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Cooking Level: Intermediate

Home Town: Diamond Bar, California, USA
Living In: Bucksport, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 23, 2008
This was really good! I would slice the zucchini in half next time to make it a bit easier to eat and serve with bread since there was alot of sauce. Thanks for a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 19, 2008
GREAT taste!! BUT... Where is the Parmesan Cheese??? I renamed it in my files as Zucchini Mozzarella.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 18, 2008
Very good! I paired it with with Spanish rice (recipe found on this site) and collard greens. Everyone loved dinner.
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Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 14, 2008
This recipe was delicious although I made a few changes to suit my family's tastes. I grilled the zucchini on my George Foreman Fusion Grill. I salted the slices liberally and it pulled out a lot of moisture. After I removed them I let them cool and then patted them with paper towel to remove as much extra moisture as possible. (It worked). I used a jar of spaghetti sauce, fresh mushrooms, onions and a little wine for flavor. I also used a pound of ground turkey, cooked and drained it and mixed with the sauce along with 5 cloves of fresh garlic. I used mozz cheese, ricotta and parmesan. My hubby who is somewhat fussy told me that he would eat this again and again. Hence the 5 stars. It was a great starting point and if I were going to make it purely vegetarian I would add grated carrots and celery and maybe summer squash. But it really is worth a try.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 14, 2008
This was very satisfying and flavorful. I sprinkled parmesean over the sauce and then added the mozzerella. I will be making this again. I might add chopped chicken next time.
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Cooking Level: Beginning

Home Town: Ventura, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 14, 2008
going to try this tonight but instead of boiling, I will dip zucchini in Italian bread crumbs and brown in olive oil, then bake with sauce and cheese.
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Cooking Level: Expert

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 4, 2008
Great recipe! I noticed when I sauteed the zucchini instead of boiling it, that it didn't turn out watery at all. I added extra garlic, sliced roma tomatoes and mushrooms - all sauteed in addition to the onions. It turned out fantastic. I also used Ragu Garden Style Spaghetti sauce. Perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 1, 2008
I had made this on Saturday, did not soften the zucchini as directed but saute them with the onions and garlic, added fresh sliced mushrooms, transferred to baking dish, layering as I did this and sprinkled on Parmesan Cheese, 3 slices of Julianne Swiss Cheese, and Mozzerella cheese with a 1/3 jar of Bertolli mushroom spagetti sauce with Merlot. It was just enough and it was just right. If you let it set after baking like lasagna it will absorb the water from the sauce. Also I had sprinkle bread crumbs on the top before baking. Will be making this again and again. Very good. Thank you. forgot I had also added fresh basil from the garden.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 22, 2008
Delicious.
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SR

Cooking Level: Intermediate

Home Town: Oak Park, Michigan, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: May 24, 2008
Pretty good! I always add extra cheese and it turns out great!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 14, 2008
Very quick and easy! Good basic recipe. I add portabella mushrooms and broccoli and made my own sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 13, 2008
Love it. I added some Italian Seasoning and some grated Parmesan cheese. So good.
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Cooking Level: Expert

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