Reviewed: Sep. 21, 2011

This was absolutely delicious. My husband said it is his favourite zucchini dish ever, and my daughter wanted to make sure there would be leftovers to eat later. The only change I made was to use whole eggs instead of egg whites - 1 for the egg wash and 4 added to the ricotta filling. Thanks for a great recipe!

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Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Jul. 19, 2011

Everyone has their own way of making eggplant parm or lasagna but this recipe is a good stepping stone to making it yours. I didn't measure anything but did use all the ingredients listed. With all the zucchini that's growing in the garden this was a delish way to use it. Thank you!

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Dec. 27, 2010

This was a nice alternative to a traditional lasagna, however it was somewhat bland. The only changes I made were to use my own homemade marinara sauce and to cut the recipe in half. I followed all other directions. I felt there was too much ricotta adding weight to the lasagna. This was a time intensive recipe that I think will not be repeated in my home. BF and I both added additional spices at the table (I added hot pepper flakes, he added frank’s hot sauce.) I’ll stick with the cooking light version of zucchini parmesan.

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Reviewer:

Jen

Reviewed: Dec. 7, 2010

Very good. Mike made it as is and is was great!

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Reviewer:

75206

Reviewed: Nov. 6, 2010

I substituted cottage cheese for ricotta...everything fat free..whole grain bread crumbs (next time I will us half) and it was really good. Will do again.

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Reviewer:

ckatieb4

Reviewed: Oct. 7, 2010

Don't know what the benefit of breading and cooking the zucchini first is. Will not do it again, just will cook in a pan with a little olive oil. Need to double all spices. Added 2 tsp. garlic to ricotta and cheese mixutre. Will make again with major tweaking.

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Reviewer:

Kristal R.

Cooking Level: Intermediate

Home Town: Bloomington, Illinois, USA

Reviewed: Aug. 3, 2010

Wow, I really liked this! I did get in a hurry and screw up (didn't mix the parm & spices in with the dry bread crumbs to dip the zucchini), so I ended up mixing that in with the egg and ricotta. It still turned out amazing.

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Reviewer:

cocoleigh

Cooking Level: Intermediate

Reviewed: Jul. 12, 2010

This is very refreshing. I didn't coat the zucchini because I was in a bit of a hurry and it still tasted great.

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Reviewer:

mglover

Cooking Level: Intermediate

Home Town: Battle Ground, Indiana, USA

Living In: Lafayette, Indiana, USA

Reviewed: Mar. 10, 2010

Really good, I've made is a few times now. All with different variations. I don't think you can mess it up. I think there's too much cheese in the recipe, and not enough zucchini.

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Reviewer:

Jessica

Cooking Level: Beginning

Living In: Denver, Colorado, USA

Reviewed: Nov. 14, 2009

very good. I both baked and pan cooked my zucchini to see which was easier (based on others comments). It was easier to cook in a skillet with some olive oil. I mixed my ricotta cheese with low fat sour cream. I also added some salt. I will make this again.

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