Reviewed: Aug. 4, 2008

Good tasting dish and my family really liked it. The next time I will make sure the zucchini is baked until it is crisp, which is my personal taste.

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KAREN160

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 2, 2008

I made this without any modifications and it was lacking flavor! My husband said it had no flavor and needed meat!

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Shell1979

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Reviewed: Aug. 1, 2008

yummy. my hubby doesn't like my veggie lasagna, but he loved this! I used zucchini & yellow squash. I think I'll try it with spaghetti sauce next time. Maybe I'll try just cooking the zucchini & crumb mix in a pan and stirring it occasionally rather than dipping each slice in egg and coating it.

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LiviaDesigns

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Reviewed: Aug. 1, 2008

The 15 minute prep time was way off (maybe it's just me, I'm no chef), but the dish was a huge hit! This will become a regular addition to dinner here.

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mikeg0477

Cooking Level: Intermediate

Living In: Melrose, Massachusetts, USA

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Reviewed: Jul. 31, 2008

The main issue I had with this recipe was that my zucchini was tough. I don't know if it didn't cook long enough, if I should've peeled it, or what. I did use the other half of the zucchini for cookies and they turned out wonderful, so,...? I suppose I could have cut the zucchini slices smaller but then I would've been coating them all night long. My husband said I should've just made lasagna.... I won't be making this again, that's for sure!

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mrsf

Cooking Level: Intermediate

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Reviewed: Jul. 31, 2008

I'm on the low carb diet and being an Italian girl, it's killing me! But this recipe was great because I felt like I was getting my big pasta meal! So easy to make, and a great way to use up the extra zucchini from my garden. I added more cheese (hey, I'm not eating pasta!) and more sauce, and it turned out FANTASTIC. I also added some sauteed onions to the ricotta mixture and used all fresh basil, oregano and parsley. Totally worth your time to make this. Thank you for a GREAT recipe!

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maria

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Reston, Virginia, USA

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Reviewed: Jul. 30, 2008

Great base recipe. I cut my zucchini into rounds - takes less prep time and easier to serve. Also find that adding large pieces of fresh mushroom to the sause gives the texture of meat. Adding other vegetables, such as yellow squash or well drained frozen spinich adds additional color (just becareful of to much water content.)

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valerie

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Jul. 30, 2008

I adore this recipe. I added some garlic salt and oregano to the ricotta mixture and also added one small summer squash because I have a ton on hand. I love this and will be using up my zucchinis and summer squash on this recipe for years to come. Thanks!

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Brooke

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Reviewed: Jul. 29, 2008

Great recipe. The only change I made (because I like to make the recipes as is before making any changes) was to add slices of fresh tomatos as an additional layer over the cheese. It was very satisfying and filling and made plenty for leftovers. I bet adding green or black olives would be great.

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prook

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2008

Loved this recipe! I might have used more cheese (cause I didn`t measure it) which might have taken away some of the "healthiness" but this is delicious! I used dry spices cause didn't have fresh, used a classico tomato sauce (with basil), cottage cheese and whole eggs instead of egg whites (would not know what to do with all those yolks after), it is great! Will definitely make again..

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Sashi

Living In: Montreal, Quebec, Canada

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Reviewed: Jul. 29, 2008

I have never been a big fan of zucchini, but this dish was absolutely delicious! My husband raved about it and was so happy that I made extras so he could take it to work with him for lunch. The only downside for me is that it takes quite a long time to make. It's easy, it just takes time. But the taste far outweighs any prep time that goes into making it. Definitely a recipe I'll make again!

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M. Siems

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2008

I followed the recipe but cut it in half for just two of us. And there is still plenty left! I did cut down on fat and calories by using low fat mozzarella cheese and fat free ricotta cheese which I dont usually do but with so many other ingredients, it tasted great! The only thing I will do different next time (and there will be a next time) is to add an additional layer of sauce. Very yummy overall!

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Kylie

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Reviewed: Jul. 29, 2008

GREAT! Really a "fool proof" recipe. Even though I usually grow my own zucchini, none this year. This recipe came via email and as we had to go shopping, my wife said let's try it! However, I forgot the size/number of zukes and got four medium sized; they were the perfect amount! OOPS! forgot the ricotta.. used 1% cottage cheese, drained. Followed all other instructions, baked a bit longer and VOILA! We're having leftovers (plan aheads by my in-laws speak) and expect to finish it off!

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big philly

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Reviewed: Jul. 13, 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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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Jul. 9, 2008

It's pretty good! I topped it with more cheese instead of the bread crumb mixture. Great way to use up the garden zucchini! THX

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Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Sep. 18, 2007

pretty good. i used more basil and more garlic. next time i try this i will add a zucchini and slice them thicker (half inch)

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NiftyImages.com

Home Town: Roseville, California, USA

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Reviewed: Aug. 4, 2007

This is a keeper!! Everyone who tried this wanted the recipe. I only added more sauce to the layers, and it was delicious! Try this one.

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xraygirl411

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Allison Park, Pennsylvania, USA

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Reviewed: Jul. 16, 2007

This was so good. I browned the breaded zucchini slices in a frying pan instead of baking them (sprayed each side with olive oil cooking spray). I also used 3 whole eggs instead of 6 egg whites in the ricotta mixture, and used 2 whole eggs for breading the zucchini. And I added some parmesan cheese to the ricotta cheese and used spaghetti sauce instead of tomato sauce. This is a great way to use up extra zucchini and would also be good with eggplant. This is a definite keeper!

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LORLOR80

Cooking Level: Expert

Home Town: Macomb, Illinois, USA

Living In: Rock Island, Illinois, USA

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Reviewed: Mar. 7, 2007

I followed the recipe exactly and the dish came out perfectly, with delicious breading and tender zucchini. I'll definitely be making this again. Thanks!

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JLO3

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Colima, Colima, Mexico

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Reviewed: Dec. 11, 2006

The concept of this recipe is great but I'd make a few changes if I ever make it again. First, I'd put more zucchini in the recipe and make sure they are really crispy (maybe fry them instead of baking them). I'd also cut the ricotta in half and not cook it as long (the zucchini was too limp and mushy). Like I said, I loved the concept and the overall flavor was good, just too much ricotta and the zucchini was too mushy.

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Carol

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