The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
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Reviewed: Jun. 25, 2009
This was very good! It is a bit soft since there is no meat in it to give it substance. There was a bit too much topping on mine and not enough sauce; that part was my fault. I think I'd slice my zucchini a bit thicker next time too since the other flavors are strong; you almost don't even see or taste the zucchini in it which may be a good or bad thing for some!.. :)
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Cooking Level: Intermediate

Home Town: San Jose, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
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Reviewed: Jun. 18, 2009
This does take a lot of time, so don't expect to get it on the table for a quick dinner or lunch. It is, however, very good. I think I'd either use more zucchini next time or use a smaller dish--not enough zucchini in the dish itself in my opinion. I sliced thin and in small pieces--I actually think I should've done bigger pieces-maybe just used slices from the whole zucchini (I cut in half, then sliced). I don't like using egg and dipping in bread crumbs (just a quirk of mine), so I just coated the zucchini in olive oil and then put the breading in a ziploc bag with the zucchini and shook to coat. It worked well but I ended up with a lot of breading, so I used the breading as an additional layer. I'd mix the cheese and spaghetti sauce layers next time--just a personal preference for making the layering less time consuming. This is very soupy, but I love the tomato sauce taste so I probably wouldn't change that. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.13 star rating.
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Reviewed: Jun. 8, 2009
Like other reviewers, my dish came out soupy. It was good as leftovers (the fridge helped solidify it) and it was still pretty good as the main course. I added mushrooms, extra seasonings, and used cottage cheese, spaghetti sauce, garlic powder, and dried herbs. Next time I’ll use a smaller baking dish since I felt that the four zucchinis I used were not enough to adequately fill the large dish. I’ll also put a layer of bread crumbs in the bottom of the baking dish to try and absorb some of the liquid and will try adding a small can of tomato paste to see if that helps with excess liquid. I’ll also use less of the bread crumb mixture on top as I thought it was a bit much and took away from the taste of the dish. I may sweat the zucchini next time as well. Despite these changes, it wasn’t a bad recipe. It’s a good starting point and I’d try it again.
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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Jun. 5, 2009
We thought this was great, my husband especially loved it! Made it pretty much following the recipe other than the eggs. As another person said I just used a couple of eggs for the breading and then 3 for the cheese mixture. I also used my preferred brand of bottled spaghetti sauce. It does take some time but it was well worth it!
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Cooking Level: Expert

Home Town: Massillon, Ohio, USA
Living In: Stow, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Apr. 7, 2009
this is delicious! the only problem i had with the recipe is that the zucchini makes it soupy.. i wouldnt serve it to guests, but my family LOVED it! I used only 2 cups of ricotta, 2 eggs for the breading and 2 eggs for the ricotta mixture. im not sure how to make it less soupy because zucchini is a very watery vegetable. I used dried parsley.. yummy!
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Cooking Level: Intermediate

Home Town: Frederick, Maryland, USA
Living In: Santiago, Santiago Metropolitan Region, Chile

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Feb. 11, 2009
This is the first recipe I reviewed and found it easy , even if it does take a bit longer to prepare. I added in a box of frozen broccoli for an added vegetable and I think this was beneficial for the recipe.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.13 star rating.
Reviewed: Dec. 22, 2008
I made this exactly like the recipe except sub. drained cottage cheese and used less whole eggs vs. egg whites. This was not good at all. The zuchinni is delicious when breaded but when you put it in dish it turns very soggy! If more seasoning were added and alot less sauce it might be ok.
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Cooking Level: Expert

Home Town: Conroe, Texas, USA
Living In: Mansfield, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.13 star rating.
Reviewed: Dec. 4, 2008
I followed the advice of other reviewers and fried the zucchini slices instead of baking them...Don't do it! It took forever to fry everything up. I regretted not baking them...it would have been quicker and healthier. I also used an italian cheese blend instead of just mozzarella and felt the need to add more spices to the cheese and breadcrumb mixtures. And 2 Chernobyl sized zucchinis were more than enough. I also used 3 full eggs instead of 2 egg whites to coat the zucchini slices for breading and 3 full eggs instead of 6 whites for the cheese mixture. It was a lot of work; it tasted good; but I am struggling to say it was worth the work. I will try this again, but I will bake the zucchinis and maybe that will streamline the process enough for me.
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Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA
Living In: Columbia, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
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Reviewed: Nov. 29, 2008
Followed the directions nearly as written, but just a smaller portion. Just one large zucchini was just right for our side dish and we LOVED it. I will make this again!
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Home Town: Ravenna, Ohio, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
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Reviewed: Sep. 26, 2008
I am Italian and grew up eating authentic home-made Italian food. This recipe was DECLICIOUS!!! I re-scaled the recipe for 5 people and everything came out perfect. Only thing I modified was using 3 whole eggs instead of seperating the whites, part skim ricotta to cut down on calories/fat, and baked for 35 mins instead of 45. I also used both zucchini and squash. Put some ziti noodles with some of the leftover marinara on the side and ate this as the main course. YUMMMMMMMMMMMMMMM!
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Home Town: Baltimore, Maryland, USA
Living In: Tampa, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.13 star rating.
Reviewed: Sep. 23, 2008
This was ok. Mine came out runny..not sure why. Would like to try it again however I wouldn't want it to some out as soggy as it did.
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Sep. 15, 2008
Great recipe, rich and full flavoured. I used cottage cheese instead of ricotta and worked well.
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Cooking Level: Intermediate

Home Town: Wakeman, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.13 star rating.
Reviewed: Aug. 28, 2008
Tried this yesterday, was a bit disappointed as we found it rather bland. I will give it another bash, and try out some of the tips other users have mentioned, and just add more seasoning along the way.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Aug. 27, 2008
This dish turned out really well! I have to agree with the reader who posted that prep time is more like 30-40 minutes instead of 15. Slicing and dicing everything and baking the zucchini slices took some time, but I think it was worth it. I added more mozzerella than called for ~ I bought 2 packages of the shredded kind and used a package per "layer". I also needed more than 2 egg whites to dip the zucchini in before dredging in the bread crumb mixture. My messy hands were getting bread crumbs in the egg whites and the egg whites were soaking into the bread crumbs! I recommend serving this dish with garlic toast - my husband LOVED piling the zucchini parmigiana on top of the toast and eating it like that. Next time, I think I will try using dried herbs (just so I don't have to make special trips to the grocery store to buy fresh herbs) and throwing in a few things I have in the pantry. This is a super-versatile dish!
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Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.13 star rating.
Reviewed: Aug. 27, 2008
Too rich! Had to dump it. No one in the house wanted to eat it more than once. Waste of that much cheese and fresh zucchini.
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Cooking Level: Expert

Home Town: Glenwood Springs, Colorado, USA
Living In: Littleton, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Aug. 24, 2008
I made my own sauce (Marinara Sauce II), instead of using just tomato sauce, which made this a five star tasting dish. With only tomato sauce it is only four stars, imo. I substituted cottage cheese for the ricotta, just because I already had it. I had to use dried parsley, rather than dried. I halved this recipe, and baked it in a 7x11 size pan, it only took 30 mins in the oven. This is a good meatless meal that I will make again!
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Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Aug. 24, 2008
DELICIOUS! I used cottage cheese and would prefer to have not done the breading.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Aug. 21, 2008
I thought this was excellent. It was really good left over too. I did not use quite as much cheese or eggs as directed. My sister in law said that it was "epic". She would have given it five stars. My entire family loved it. Perfect for all that extra zucchini in the garden.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Aug. 18, 2008
I followed this recipe pretty closely and my family really enjoyed it. I can't think of anything I would really change!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Aug. 18, 2008
I used Italian style bread crumbs to add more taste to the dish. I also used less tomato sauce and started with a layer of bread crumbs to soak up the juices so it's not so runny. I didn't bother doing the dipping the slices in the egg and the bread crumbs. I baked the zucchini slices for about 10 minutes. They will finish cooking in the oven with the rest of the ingredients.
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Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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