Reviewed: Nov. 14, 2009

This came out much more flavorful than I was expecting. I didn't have any garlic cloves, so I thinly sliced some onion and tossed the veggies with garlic powder. I also topped the dish with some grated parmesan and a bit more bread crumbs and olive oil before baking. Very easy and tasty!

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klsteger

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 10, 2009

Loved this! I was surprised how much flavor it had! I added some onion and squash to the mix and it come out great. (I did not care for reheated leftovers however... the breadcrumbs go a bit soggy)

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ACaneva

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2009

This was awesome. I added an onion to the vegetables and didn't peel my potato. This is definately a keeper!

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Sara A.

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Leland, North Carolina, USA

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Reviewed: Nov. 6, 2009

This tastes much better than it seems just by looking at the recipe. My husband and I were pleasantly surprised when we ate this. I made it exact to the recipe minus a potato (3 looked like enough) and it tasted delicious.

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angela5954

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Reviewed: Nov. 4, 2009

The first time I made this, I'd never made a recipe with breadcrumbs. So I made toast and crumbled it. Yeah. Not the same. But, actually, it was still really enjoyable. ^_^ The second time I made it, I wised up and bought actual breadcrumbs, added some parmesan cheese on top of the zucchini and potatoes and used a smidge less olive oil than it called for. I liked the texture of the breadcrumbs and the overall flavor. Will definitely keep making this recipe.

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SpinningJenny

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Reviewed: Oct. 30, 2009

Thanks JANA for this WINNER recipe. This in my second REVIEW and I still AMAZED by the FLAVOR of this dish. Thanks again for sharing and I will (for sure) make it again and again. :0)

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newheart x Mr.Max

Cooking Level: Expert

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Oct. 22, 2009

the topping was the best part, overall good, but nothing amazing. I prefer my veggies just plain baked if they are not going to be amazing

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LINDAANA

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Reviewed: Oct. 20, 2009

This was great! I used red potatoes instead and added a little onion. Enjoy!

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Jen

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Reviewed: Oct. 19, 2009

This was a very good recipe. I also had trouble getting the squash and potatoes done at the same time. Next time I'm going to try sweet potatoes instead of white potatoes - much healthier.

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AHOJO

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Reviewed: Oct. 19, 2009

This is delicious! Easy to make, substantial and interesting side dish!

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shev

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Reviewed: Oct. 18, 2009

These were delicious and so addicting! I also sprinkled some parmesan cheese on mine like many other reviewers. I never stirred during the baking and would guess mine were done in about 45 minutes so make sure you check even if you don't stir when you check. Next time I might try with whole wheat bread crumbs for a heartier healthier flavor, yum!

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Tory

Cooking Level: Beginning

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Reviewed: Oct. 14, 2009

I cut my zucchini in big chunks because I was afraid it would get to mushy waiting for the potatoes to cook, they were cooked perfectly. I didn't like the breadcrumbs so next time I make this I will leave them out. Oh and I didn't have any red bell peppers so I left that out, but I think this would be even better with them! Thanks...

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amandak23k

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2009

This is delicious!

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CountryCouple

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Reviewed: Oct. 9, 2009

I have a new favorite :-)

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MsFelicia

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Oct. 8, 2009

Other than the time it takes to prep the veggies this is a quick and easy side dish. I followed the recipe exactly except I sprinkled a little parmesan on top. Next time I might cut the potatoes a little smaller to speed up the cook time. Very tasty.

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creinhart1

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Reviewed: Oct. 7, 2009

Awesome! Made it. My husband love it. Gave out the recipie to my boat buddies - two of them made it. Thought it was GREAT! For leftovers, I put it in a frying pan, heated potatoes and put in eggs scrambled with asiago cheese. Was a great omlette! So, then I gave the recipie out to folks where I work. Thank you.

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Maggie D.

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Reviewed: Oct. 6, 2009

It was good, but it would've been five stars without the pepper. It just didn't mesh well for my tastes. The only other change I made was swapping the olive oil for veggie since I didn't have olive on hand. Will make again sans pepper. Thanks Jana. :) To the reviewer who said her zucchini was soggy by the time the potatoes were done: you must cut your ingredients approximately the same size (the potatoes slightly smaller). Bear in mind the potatoes are more dense than the zucchini, therefore they take longer to cook. Next time try cutting your veggies and potatoes to suit.

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Kris(py)

Home Town: Durham, North Carolina, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Oct. 5, 2009

What a delicious and hearty recipe! As a college student, this was a wonderful recipe to bake and have ready for myself for the rest of the week! My only suggestion for it is that if you want a less calorie ridden meal then use less potatoes. Next time I make it I'm definitely going to add more zucchini because when zucchini bakes for an hour it tends to get reaaally tiny. So, I'd recommend four zucchinis instead of two. Also, its really hearty, but if you want more of a flavorful POW or tang to your recipe add lime/lemon juice to the veggies or some spice to it!

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ez1888

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Reviewed: Oct. 5, 2009

This was nice - a little too mushy for me. I might try again, cutting the zucchini into smaller pieces. Also, I recommend broiling for the last five minutes of cooking.

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MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Flushing, New York, USA

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Reviewed: Oct. 4, 2009

Excellent! I followed the recipe, but added the 1/2 cup parmesan and some chopped red onion. I also substituted crumbled crackers since we didn't have any bread crumbs. My hubby who doesn't even like zucchini or pepper ate it up! Will definitely make again.

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