Zucchini and Tomato Casserole Recipe Reviews - Allrecipes.com (Pg. 4)
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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Reviewed: Jul. 7, 2005
We liked this a lot. I used evoo in lieu of the margarine. Thanks!
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Photo by LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA
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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Cooking Level: Expert

Living In: West Chicago, Illinois, USA

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