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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traci

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Reviewed: Nov. 6, 2009

So delicious! I went nuts with the breading and the baking of the zucchini, so the whole preparation took about 2 hours. I realized after the fact that what I could have done was sliced up the zucchini, dunked them in the egg whites, put them in a bag with bread crumbs and shaken the bags so to evenly coat the zucchini. I am going to try it next time. I also subsituted the cottage cheese for the ricotta, and it definitely made it lighter. I am making it again for a party!

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Katie

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Reviewed: Oct. 23, 2009

great recipe we have made this (similar) for 50 yrs the only thing we do diff is we use 4 whole eggs to dip the zucchini in. but swapping out the cheeses or not breading the zucchini it is not the same (and) i dare say not as good as this is

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joejoe

Cooking Level: Expert

Home Town: Lowell, Massachusetts, USA

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Reviewed: Oct. 13, 2009

Perfect way to use up zucchini! This is a great alternative to eggplant, and turned out delicious. I was a little worried that the zucchini would be soggy when cooked in the oven, but it wasn't at all. In fact, I might cook zucchini that way in the future and just eat it plain!

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Jess

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Reviewed: Sep. 28, 2009

Was ok...turned out to be really filling. Too heavy for a full meal, would love as a side. We had so much left over we froze it to eat later!

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Abby

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Reviewed: Sep. 24, 2009

Even better when you add slices of fresh tomatos in season like Jersey Beefsteaks. Also fresh grated nutmeg and fresh parsley in the ricotta adds that restaurant quality taste!

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Lolita

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Reviewed: Jul. 23, 2009

This was easy AND delicious. A neighbor gave me one of those giant "what the heck do you do with it" zucchinis. I decided to try this recipe. I made the recipe larger as I had a big zucchini, and a lasagna pan to bake it in. I used cottage cheese rather than ricotta and it came out perfectly. A big hit with the family, and even gave some to the neighbor, if he promised not to share any more baseball bat sized vegetables. grins.

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sagewood

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Reviewed: Jun. 23, 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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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Jun. 13, 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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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jun. 4, 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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ADOLL

Cooking Level: Expert

Home Town: Massillon, Ohio, USA

Living In: Stow, Ohio, USA

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Reviewed: Jun. 1, 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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Beau's Mommy

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 6, 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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katie_luvs2bake!

Cooking Level: Intermediate

Home Town: Frederick, Maryland, USA

Living In: Santiago, Santiago Metropolitan Region, Chile

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Reviewed: Feb. 10, 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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STA

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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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Melissa

Cooking Level: Expert

Home Town: Conroe, Texas, USA

Living In: Mansfield, Texas, USA

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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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JANINE0802

Home Town: Baltimore, Maryland, USA

Living In: Tampa, Florida, USA

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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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JillDana

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Sep. 15, 2008

Great recipe, rich and full flavoured. I used cottage cheese instead of ricotta and worked well.

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Mundy

Cooking Level: Intermediate

Home Town: Wakeman, Ohio, USA

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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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meggamomma

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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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