Reviewer:

Reviewed: Nov. 20, 2006

This was so good, my husband thought so too and he dosen't normally like zucchini but he loved this dish! We will be making this again!

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7 users found this review helpful

Reviewer:

beccy_h

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Jan. 18, 2007

This was so delicious! I used small chicken tenders, a can of diced tomatoes (drained), and dried basil leaves because that's what I had. My 5 year old said "mom, I like your chicken!"

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2 users found this review helpful

Reviewer:

onedishlisa

Reviewed: Apr. 11, 2007

4 stars because it was very simple and easy to make. Used seasoned bread crumbs bc thats what I had and I think that added to the flavor. Cant give it 5-its not a wow dish.

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2 users found this review helpful

Reviewer:

KEBRADSHAW

Reviewed: Apr. 27, 2007

I loved this dish! I made this for my boyfriend who normally isn't too fond of vegetables, but he ate it all up. I thought the recipe called for too many zucchinis, so I just put 3 in the dish. I was wrong. Definitely use all 5 because the zucchini is one of the best parts. It soaks all the juices!! Yummy! Also, I only baked the chicken about 20 minutes because I had the thinly cut chicken breasts.

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20 users found this review helpful

Reviewer:

CIELLET1

Cooking Level: Expert

Home Town: Columbia, South Carolina, USA

Living In: Atlanta, Georgia, USA

Reviewed: May 2, 2007

The chicken was very moist, tender and tasty. The zucchini was overcooked, however. I think next time I will try it without sauting the zucchini first and see if it comes out better. Start to finish was closer to 1-1/2 hours, but then I am a bit slow:-) Overall, a good recipe and a keeper.****UPDATE**** I fixed this again. I put the zucchini in the pan raw and the zucchini turned out much better that way (it wasn't overcooked). Plus, it didn't take as long to prepare :-) I will continue to do this dish. Thanks again for the recipe!

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134 users found this review helpful

Reviewer:

Mom and daughter

Reviewed: May 10, 2007

Excellent recipe! I took the suggestions of others and only sauteed the zucchini very briefly: just a minute or enough to coat the zucchini in the olive oil. I used plain bread crumbs made from toasted bread, dried basil (about 1-2 tsp) mixed with freshly grated mozzarella, and fresh heirloom tomatoes. It turned out really well. A very healthy meal that I will definitely make again. Thank you!

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69 users found this review helpful

Reviewer:

drsuz

Cooking Level: Intermediate

Reviewed: May 30, 2007

The zucchini were way too soggy and there wasn't much flavour overall. Maybe I did something wrong.

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1 user found this review helpful

Reviewer:

Elli

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

Reviewed: Jul. 10, 2007

This was a huge hit with my husband and me!!! Like others, I didn't have fresh tomatoes as yet, so I used canned whole tomatoes and sliced them. The only thing I changed was that I used SEASONED bread crumbs which really made it tasty.

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2 users found this review helpful

Reviewer:

Reluctant Cook

Reviewed: Jul. 19, 2007

Very good and healthy dish. For the bread crumbs, I crushed garlic focaccia croutons. This really upped the flavor. I used parmesan instead of mozzerella. I didn't sautee the zucchini long at all, but I added 10 minutes to the bake time so it would all get done. My husband really liked this. Served with a Caesar salad.

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3 users found this review helpful