Reviewed: Apr. 15, 2012

Very good! Added yellow peppers and sautéed zucchini and peppers first with garlic and dry spices.

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Reviewer:

jennifer

Reviewed: Sep. 10, 2011

Our favorite summertime tomato and zucchini recipe. Easy to prepare, and tastes great reheated even 2 days later.

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Reviewer:

Judy Sanborn

Reviewed: Aug. 3, 2011

Unexpectedly fabulous!! Used about 1/2 tablespoon dried dill instead of fresh, and grated Parmesan instead of Romano. No salt needed because the cheese is salty enough. Wonderful!!!

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Reviewer:

Val1

Reviewed: Feb. 14, 2010

This was very good with the lemon pepper baked lake perch we had for supper. I made a couple adjustments only because I leftovers in the refrigerator. Instead of fresh tomatoes I used the leftover stewed tomatoes and had a bag of frozen yellow and green zucchini squash in the freezer. I topped it with parmesan cheese before I baked it and it was delicious! We'll have this again.

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Reviewer:

imabaker

Reviewed: Jan. 7, 2010

very disappointing. mushy & flavorless.

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Reviewer:

eissicle

Cooking Level: Intermediate

Living In: Eagle, Idaho, USA

Reviewed: Nov. 11, 2009

Really enjoyed this easy recipe....tasty. It's a keeper!

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Reviewer:

barb57

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Greene, Rhode Island, USA

Reviewed: Oct. 15, 2009

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

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Reviewer:

ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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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Reviewer:

Robin

Cooking Level: Intermediate

Living In: Folsom, California, USA

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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Reviewer:

rkpost89

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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