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. 5, 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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Reviewed: Aug. 22, 2006

This was a great dish. Very easy, and my husband and I Loved it. I used fresh basil because it is in season here in NY along with the tomatoes and Zucchini. I used cornflake crumbs for the top and added a touch of white wine sprinkled over the whole top. OUTSTANDING!!!

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DUTCHIELOU92


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Reviewed: Jul. 26, 2006

This was very good. I used all basil because my basil plants are thriving while my dill doesn't seem to be dealing well with the heat! I'm not sure if we would have liked it as much with dill. I also added a crushed clove of garlic to the zucchini. Both my boyfriend and I really enjoyed it, but next time I think I will use half Romano and half Parmesan. Thanks for the recipe.

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KEANSOR

	Cooking Level: Expert Home Town: Toronto, Ontario, Canada Living In: Ottawa, Ontario, Canada
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Reviewed: Jul. 9, 2006

this dish was delish! I added Italian bread crumbs and more cheese at the end and baked for about 10 more minutes. I also used Mozzerella cheese instead of Ramano. This is something I will definately be making again and telling my friends about.

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