The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 18, 2008
I added some fresh mushrooms, and sauteed the zucchini like others suggested. Added a little italian seasoning and served over penne!
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Cooking Level: Intermediate

Home Town: Defiance, Ohio, USA
Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 18, 2008
This has been one of my favorite recipes since childhood. My meat loving family used it as a side dish, but I like it best with whole grain pasta and crusty garlic bread for a complete and filling meal.
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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 26, 2007
It was watery but it was also delicious! I will definately make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 9, 2007
I thought this was a really nice change for something with zucchini. Based on reading other reviews about how watery it could be, I mixed some of my mozzerella in with the sauce/zucchini mixture before pouring in pan. Then sprinkled remaining cheese on top. I think I might throw in some mushrooms next time too. I also let it sit under the broiler a few minutes before serving so it could brown a bit. I served it with fried flounder. It was delicious.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 10, 2007
Followed other reviewer's tips and sauteed the zucchini in olive oil with garlic powder. Skipped the onions because I used a spaghetti sauce with chunks of onion and garlic in it. Used 2 cups of cheese also. This was a fast and fab meal - thanks!
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Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 17, 2007
This was very yummy. I sautéed the zucchini with the onions & garlic and I used 2 cups of cheese because I love cheese :)
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Cooking Level: Intermediate

Living In: West Gardiner, Maine, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 7, 2007
I didn't cook the Zucchini I just sauteed them in the olive oil,garlic,onion and then put them in the oven until the sauce was bubbly and put the cheese on for the last 5 minutes until it was malted and it was soooooo good.The Zuchini were just right and not too soft.We will have this definately more often!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 3, 2007
This recipe was great! I think that following the recipe and cutting them "thin" made the seeds come out in the boiling water. So, to do it next time I might cut them thicker or fry them instead of boiling. I served them with fryed potatotes and Texas toast. Loved it!
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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. 26, 2007
Wow!I added breadcrumbs to the top before cheeses.YUM!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 3, 2007
After reading reviews about the dish being watery, I salted my zucchini for a half hour to remove the moisture. I also threw it in with the onion and garlic. As I poured the sauce (Bertolli Tomato & Basil) over the zucchini mixture that is when I realized that it was going to be the sauce that was going to make it watery. I was right...maybe adding tomato paste to thicken it? Besides that it was very good and I served it over ziti.
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Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA
Living In: Hambden Township, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 30, 2007
GREAT recipe. I made the mistake of taking off the skin from the zuccini, next time I'll leave it on. But it was still a great recipe. Even my son, who hates veggies loved this. This is a keeper. I did add some parmesan cheese to give it a cheesier flavor and it enhanced it perfectly. Thanks to this recipe poster.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 13, 2007
great
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Cooking Level: Intermediate

Home Town: Rochester, New York, USA
Living In: Morrow, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
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Reviewed: Jun. 18, 2007
This recipe is sooo easy and delicious. I didn't have enough spaghetti sauce, which was a good thing since the recipe turned out to be a bit watery. I doubled the garlic, added sausage & parmesan. Yummy, I'm definitely going to make this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 18, 2006
Instead of boiling the zucchini, I microwaved them first with just a little water & then drained them. I also used part skim milk mozzarella which tasted fine. You save calories with this recipe as you don't bread the zucchini or add ricotta or cottage cheese.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 14, 2006
it was good
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Cooking Level: Intermediate

Home Town: Tustin, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 30, 2006
I thought this turned out great. My husband enjoyed it as well. I did not boil the zucchini. Instead I sauteed it with the onion and garlic until the onion was tender. I also did not use thin slices of zucchini. I prefered larger slices. I recommend using a chunky spaghetti sauce. I used mozzerella and parm and I baked it at 375 until the cheese was brown. It was a little watery but the zucchini was not mushy at all.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 14, 2006
Yummy recipe! I put some grated cheddar on the top which got all nice and brown. :)
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Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 17, 2006
This was alright. Not so quick but easy to make. I added mushrooms to get some variety. What I didn't like was that it turned out a little watery.
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Cooking Level: Beginning

Living In: Nuremberg, Bayern, Germany

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 12, 2006
This had mixed reviews in my house. I didn't like it, (probably because I am sauce-phobic), but my boyfriend thought it was pretty good. Even after sauteeing the zucchini it seemed to weep a bit. I used slices of muenster cheese in place of mozzarella, which bubbled up beautifully.
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Cooking Level: Beginning

Home Town: West Palm Beach, Florida, USA
Living In: Gainesville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 8, 2006
I fixed this recipe for dinner last night. I read all the reviews and made a few changes. I did saute lightly large rounds of zucchini before putting them in a baking pan. I covered them with cooked seasoned ground beef followed by cheese, spaghetti sauce, sauteed mushrooms, onions, garlic, more cheese, spaghetti sauce & topped with cheese. I baked it about 35 minutes and served it over rice. My husband & I loved it!! I don't want to know the calorie count. Could use low-fat cheese for that matter!!
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