Reviewed: Oct. 15, 2009

Great, simple recipe. Next time I'm adding more dill!

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 22, 2009

I absolutely love this recipe. I slice the zucchini width-wise about 1/2 inch thick and saute them with pam spray and add italian seasoning on each side. Then I put them on the bottom of a casserole dish, slice tomatoes from my garden on top and add more italian seasoning. I use parmesan cheese on top. I now make it all the time.

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Robin

Cooking Level: Intermediate

Living In: Folsom, California, USA

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Reviewed: Jul. 20, 2009

I didn't have dill weed, so I used dried basil, subbed olive oil for margarine and used mozzarella and parmesan cheeses. I also sautéed the zucchini before I placed it in the oven. I wish the zucchini would have been crisper(maybe next time I'll try roasting it? I think steaming would turn out the same way), but I still liked it. Per another review, I put Italian bread crumbs under the cheese. It had enough flavor (I also added red pepper flakes and oregano), and, most importantly, it was filling. I served it with a piece of sourdough bread. I would make this again with a few alterations.

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rkpost89

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Reviewed: Feb. 7, 2009

Thanks for another great zucchini and tomato recipe - I used a mix of green zucchini and yellow crookneck squash. I was skeptical about the dill and basil together - but I am so glad I didn't leave the dill out. This will be a sumemr favorute when my garden is producing!

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Feb. 2, 2009

Fantastic! The only thing I added was some Mozzarella lightly sprinkled on top. Will make this recipe over and over!

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amayer

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Reviewed: Dec. 28, 2008

I thought this dish was great!!! It is a very light dish and perfect for a light lunch. Also it is great for a family that has children that has diabetes like ours does. It did need a little spices so I put in garlic and salt and next time I will definitley add in mozza cheese before cooking. Thank you so much for this recipe!!!!

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Shawna

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2008

Easy and relatively good though a bit watery and bland.

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Krista

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Reviewed: Sep. 7, 2008

I really liked the base ingredients, but I'm not fond of steamed zucchini. Instead of steaming, I sauteed them with yellow pepper and onions in the margarine and dill and once they were tender, I put the mix in a pie plate (I only did a half recipe) and then put the tomatoes on and the cheese, which I used mozerella instead too. It turned out fabulous so I wanted to share!!

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Singer5484

Cooking Level: Expert

Home Town: Beloit, Wisconsin, USA

Living In: Green Bay, Wisconsin, USA

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Reviewed: Aug. 18, 2008

This is scrumptious! I like dill but was reluctant about putting it in this dish...but I tried it and it was delicious! I used 1 large zucchini and one summer squash, steamed them and then put them in a glass pie plate. I then melted 1 TBs of butter and added one TBS of dried dill and fresh cracked pepper. I tossed the zucchini in it and put the tomatoes on top of with parmesan and fresh basil. It was a nice herby mellow flavor. Not overpowering at all. Very nice presentation as well.

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HFOLINO

Cooking Level: Expert

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Reviewed: Jul. 31, 2008

I loved this recipe! I loved the different seasons in it. The dill played wonderfully with the basil. I used cheddar cheese, because that's all I had but the next time I make it I will follow the recipe... I also like the idea of adding Parmesan

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LRoecker

Cooking Level: Expert

Home Town: Logan, Utah, USA

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Reviewed: Jun. 26, 2008

Like this recipe says, you can play with it a lot. I used one fewer zucchini (3 instead of 4), left out the dill, used dried basil because I didn't have any fresh on hand, and used Parmesan cheese instead of Romano. I don't think I'd ever add dill, but I would try other combos. This veggie dish was so good that I served in its juices with a good bread, and that alone made a perfect summer meal.

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Amanda Y

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Reviewed: May 5, 2008

I absolutely loved this! Flavors are wonderful together.

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Sherry

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Reviewed: Feb. 14, 2008

I made a few changes, and it turned out EXCELLENT! 1) I didnt have dill weed, so I used 1 tsp minced garlic, and some oregano. 2) I didnt use a steam basket. I just put zuchinni in pan with some water, and covered for about 5-7 minutes. 3) I put in oven for the 30 minutes, uncovered... than I baked for additional 5 minutes, covered... it didnt come out to watery like other reviews. Will definitely make again next week!

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spabetti

Cooking Level: Intermediate

Living In: Whittier, California, USA

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Reviewed: Sep. 1, 2007

YUM!!! what a great way to use fresh tomatoes from my garden. I added a small amount of gorgonzola cheese (1/4 cup) and it added depth to this dish. Great recipe.

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ANGELITA007

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Jul. 19, 2007

I absolutely loved this dish, and it was so quick and easy to prepare. My whole family enjoyed it, even my four and six year old daughters, and you know how picky kids can be. It was an excellent twist on my traditional muffin and bread uses for my extra garden zucchini.

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Alicia

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Reviewed: Jul. 15, 2007

Very easy and tasty. I would make it again.

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Liz

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Reviewed: Jul. 11, 2007

Great recipe, and super easy to make!

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mikeg0477

Cooking Level: Intermediate

Living In: Melrose, Massachusetts, USA

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Reviewed: May 29, 2007

I thought this was very good. It was a bit watery, but I enjoyed it. I also used a combination of parmesean and romano cheese, which gave it some great flavor.

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Maria

Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA

Living In: Paris, Île-De-France, France

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Reviewed: Apr. 28, 2007

This has a very pleasant flavour. I would make it again, exactly as it is written.

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Princetonbound

Cooking Level: Intermediate

Home Town: North Delta, British Columbia, Canada

Living In: Princeton, British Columbia, Canada

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Reviewed: Sep. 4, 2006

I used fresh zucchini and ripe tomatoes from my garden. The recipie did not have enough flavor for me and too much water drained from the vegetables and ruined the texture. Maybe if you inserted a rack into the pan to allow vegetables to drain during baking, it would improve the texture.

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Erin

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: Sunnyvale, California, USA

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Zucchini and Tomato Casserole

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