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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Reviewer:

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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Reviewer:

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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Laurie H

Cooking Level: Expert

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Reviewed: Jun. 20, 2006

I think this recipe has potential, but I'll make a few changes next time. The tomatoes and cheese on top had great flavor, but the zucchini below was a bit bland. I tend to like salt, so will probably toss the zucchini with some of the grated cheese for more flavor, and even add garlic. I will also make sure the zucchini still warm enough when I bake it that I only heat the dish enough to warm the tomatoes and brown the cheese on top - sort of like with broiled tomatoes. Otherwise they get too mushy for my tastes.

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Reviewer:

LFeeley

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Reviewed: Jul. 7, 2005

We liked this a lot. I used evoo in lieu of the margarine. Thanks!

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jul. 6, 2005

This could be a good South Beach side dish if you substitute olive oil for the butter! I'm not sure I like the parmesan/dill combination... but cheddar could work, or maybe another herb.

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