Reviewed: Oct. 13, 2010

this was amazing!i was a bit skeptical before trying this dish, thinking it might be plain or not filling enough... but boy was i wrong! I followed the directions as stated, but changed a few things to fit what i had on hand: i sauteed two large zucchini in olive oil and garlic, then layered that intermittently with 4 on-the-vine tomatoes and 4 slices smoked swiss cheese instead of the mozarella. i think that enhanced the flavor a great deal. (i layered from bottom to top though, not side by side). Layered twice then topped with 1/4 cup grated parmesan cheese and 2 tsp dried sweet leaf basil. I served over sourdough bread for a nice, refreshing dinner. I will definitely be making this again and would feel very confident serving this dish to guests. I highly suggest you try this!

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2 users found this review helpful

Reviewer:

Le3igh

Cooking Level: Intermediate

Reviewed: Oct. 13, 2010

gone in minutes! it looks like alot but it really cooks down. don't cut the vegies or cheese too thin! I used fresh mozza and followed the advice of 1/2 cup panko crumbs, 1/2 cup parmesean and 2 tbls melted butter and sprinkled on top! very yummy, and so easy to make! thanks for sharing!

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4 users found this review helpful

Reviewer:

poochsgirl

Cooking Level: Expert

Home Town: Johnsburg, Illinois, USA

Reviewed: Oct. 8, 2010

My husband and I loved this and made it just as the recipe stated (I hardly ever do that!) Oops, no that isn't true...I did add a couple sprinkles of balsamic vinegar. SO easy.

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2 users found this review helpful

Reviewer:

lovincookin

Cooking Level: Intermediate

Home Town: Mendham, New Jersey, USA

Living In: Temecula, California, USA

Reviewed: Oct. 6, 2010

This was a great dish and a great new recipe to use up all the zucchini in the garden. I did all the same except I thought more along the lines of making eggplant parmesan which usually has a breading or flour coating of some sort and instead of just having plain parmesan on the top I combined 1/2 cup of parmesan with 1/2 cup panko bread crumbs ,mixed with two tblsp of melted butter, then sprinkled that over the top - my pic is number 16.

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1 user found this review helpful

Reviewer:

channyharte

Reviewed: Oct. 4, 2010

This dish not only tastes fabulous, but what a beautiful presentation as well! I used my garden fresh tomatoes & zucchini and used fresh mozzerella. I served this with homemade Italian marinara and Ciabatta bread....what a delightful Italian meal!

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4 users found this review helpful

Reviewer:

Lynne64

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

Reviewed: Oct. 2, 2010

Excellent dish! I served it as a main dish. Sliced some rosemary and olive oil focaccia, brushed with olive oil and broiled, and served the gratin on top of the slices. Delicious!!

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4 users found this review helpful

Reviewer:

misschief

Reviewed: Sep. 30, 2010

This is really good and very simple to make AND if you are like me and have gazillions of tomato's and zucchini from your garden... well... give it a try. I add a ton more basil than they call for (literally a ton more!). And before baking it I sprinkle it with bread crumbs so it gets nice and crusty on top... OH... and I add some capers as well. Works really nicely with feta cheese if you are feta cheese lover. I sprinkle the feta on top of the zucchini and tomatoes and basil than cover the whole thing in a layer of Moz cheese. Serve with good homemade bread and you won't hear complaints.

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11 users found this review helpful

Reviewer:

msmaggie007

Cooking Level: Intermediate

Reviewed: Sep. 30, 2010

You can also put large cans of tomatoes, etc. in a plastic bag and put them on top of the plate for weight. I tried that when I made Kim Chee and it worked great.

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Reviewer:

Maureen

Cooking Level: Expert

Living In: Camrose, Alberta, Canada

Reviewed: Sep. 28, 2010

This was really good! The only problem that I ran into was it was very watery, maybe I should have dried the mozzarella with a paper towel? But very good recipe, even my boyfriend who isn't a huge fan of zucchini loved it!

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7 users found this review helpful

Reviewer:

kbvoyer

Home Town: Malden, Massachusetts, USA

Living In: Salem, Massachusetts, USA

Reviewed: Sep. 24, 2010

The beauty is in it's simplicity. I laid it out just as you pictured it, Phil, and it was delicious. I served it with sliced baguettes schmeared with a mix of softened butter, parmesan, and garlic powder, toasted in the oven for 5 minutes. There's none left!

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10 users found this review helpful