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 fresh. 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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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Aug. 24, 2008

DELICIOUS! I used cottage cheese and would prefer to have not done the breading.

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HappyCook

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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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Carrie

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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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katieroth

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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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cookingqueen

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 18, 2008

I didn't use and ricotta cheese and used more mozzerella than called for, but it was good...

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Kristy

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Reviewed: Aug. 15, 2008

Loved this recipe. Next time I'll use a 8 X 8 pan as the 9 X 13 was way too big. Can't wait to make this for company.

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Chris From Kent, WA

Cooking Level: Intermediate

Living In: Kent, Washington, USA

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Reviewed: Aug. 15, 2008

Excellent flavor. I only had one large zucchini, so I halved the recipe. There was still plenty for the family. Also used cottage cheese instead of the ricotta. Will definitely make this again.

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MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Aug. 13, 2008

i breaded the zucchini as instructed but then used lasagna sauce and built it as i would a regular lasagna. my hubby really really liked it. i thought it was good, considering it was full of veggies.

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Tinabanana

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Reviewed: Aug. 13, 2008

My husband and I did not like this at all. I think there was way too much riccotta in it and not enough flavor in the dish at all. All you could really taste was the bread crumbs on the slices of zucchini. I think if you used a jar sauce instead of just tomato sauce, maybe it would be better? For all the work that goes into egging and breading the zucchini slices before baking and the outcome that you get, I won't be making this again.

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Tracy2303

Cooking Level: Intermediate

Home Town: Raisin City, California, USA

Living In: Fresno, California, USA

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Reviewed: Aug. 12, 2008

This did not taste good at all. We ordered pizza for dinner because no one in my family liked it. I think using spaghetti sauce instead of plain tomato sauce would have improved it. But really similar recipes using eggplant are much better.

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Julia

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Littleton, Colorado, USA

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Reviewed: Aug. 12, 2008

Delicious! I hate zuchinni, so when a friend gave me some i had to find something that sounded okay to do with it. zucchini bread? boring!!! this was AWESOME! I will certainly make it again. I used the whole wheat ritz crackers as in an earlier review, and a little less ricotta. I was shocked at how tasty this dish is. YUMMY!

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glowworm

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Reviewed: Aug. 11, 2008

I made this recipe for my friends and we loved it!!

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julsopko

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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Reviewed: Aug. 10, 2008

we just got done scarfing this down and we all LOVED this recipe. i ended up not having enough bread crumbs so i used the rest of my crutons, that i just crushed in the bag. i also used herb de province instead of the parsley and basil. it turned out just so good. will be making this again...soon! ;) thanks for sharing!!!

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julie rose

Cooking Level: Intermediate

Home Town: Wasilla, Alaska, USA

Living In: Spokane, Washington, USA

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Reviewed: Aug. 7, 2008

This was DELISH! I could have eaten the whole thing myself. I did add lasagna noodles and mushrooms and a jar of marinara sauce. Going to make again and again! Thanks!

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Leanne

Cooking Level: Expert

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Reviewed: Aug. 7, 2008

This is a lot of work, but worth it. Tastes delicious. I used cottage cheese. (Be careful about changing the serving sizes. It does NOT calculate correctly and the instructions don't match at all.)

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lluvbear

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Reviewed: Aug. 5, 2008

Nice recipe! I only made two changes: I used spaghetti sauce instead of the tomatoes, and cottage cheese instead of ricotta, same amounts called for. Set up very nice and had lots of good flavor! Definitely a keeper!!

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GRLUIGI60

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2008

My husband raved on and on about this dish. I didn't quite follow the recipe to a "T". I doubled the recipe ingredients, used 5 zucchini's and I didn't have tomato sauce so I used only 1 jar of Ragu mushroom spaghetti sauce. I also had to use a larger pan and it JUST fit! It was wonderful! My husband thought it was vegetable lasagna at first. Will make again for sure!

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MINDYZIEGLER

Cooking Level: Expert

Home Town: Noblesville, Indiana, USA

Living In: Rotonda West, Florida, USA

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Reviewed: Aug. 5, 2008

I was really excited to try this recipe because I thought it would be fun to use up my Zucchini in an Italian sort of way. I was REALLY disappointed. My son who LOVES lasagna type dishes didnt even finish his plate. My husband and I finally scraped the top layer off and just ate the Zucchini with some of the sauce. The big problem was the top crust. It was overpowering and sort of turned mushy. Then I think that the Ricotta cheese and egg mixture was a bit to much. If I made this again I would probably cut it in half. I did like the breaded Zucchini. I thought about just making the breaded Zucchini, cooking it in the oven as recipe reads and then serving it over some pasta with spaghetti sauce. I am giving this recipe 2 stars just because I found a good breading for Zucchini that can be used in a different way.

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cookin' momma

Cooking Level: Intermediate

Living In: Draper, Utah, USA

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Reviewed: Aug. 4, 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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