Baked Zucchini Recipe Reviews - Allrecipes.com (Pg. 7)
Reviewed: May 24, 2008
I thought these were good and an easy way to use up zuchinni My husband on the other hand gagged a little and said the texture was discusting (crispy outside kind of smooshy in the inside)....so only three stars because they didn't please everyone.
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Cooking Level: Intermediate

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Reviewed: Apr. 11, 2008
This is an excellent recipe! I used about 4 cups of chopped zucchini, (as 2 medium could be any size) I added mushrooms which give this already wonderful dish a hearty flavor and in addition to the 2T butter, I added a hint of olive oil to keep the butter from burning. I sprinkled the parmesan on top and baked in an oven a bit hotter than what was posted, along side the "Baked Salmon II" for our low-carb dinner. YUM & thanks! But I am surprised that the nutritional information hasn't been posted yet. The carbs for a one cup serving in the way I prepared it, is about 5 to 7 carbs, in my estimation.
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Cooking Level: Expert

Home Town: Palos Verdes Peninsula, California, USA

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Reviewed: Dec. 3, 2007
I found it was a little too greasy...next time I might cut back on the butter a little bit. The flavor was great though, I'll definitely be trying it again.
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Reviewed: Jul. 26, 2007
This was really good base, and very easy. I used olive oil instead of butter, added a minced clove of garlic, and I also added yellow summer squash and pattypan to the zucchini (it all cooks the same) to add some additional color. It was very good, and a nice way to prepare some of that summer squash that we'll all have in excess pretty soon!
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