Getting dinner on the table just got a whole lot easier.
Get ready to throw the ultimate parking lot party.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Battle after-school hunger pangs with these five-ingredient fixes.
We've rounded up every cupcake recipe you'll ever need.
As a member, you can save and organize your favorite recipes and more.Join Food.com
We've got all the eerie eats and silly treats for a fang-tastic night.
Did you know that there's a new food holiday 365 days a year? See what today is!
ALSO NEW: Get Our Food Holidays App!
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
Want to see what this genius app can do? Check out our fun video showing you all the ins and outs.
Take your love of bacon to new levels with these aha tips.
Drip-free cones, secret banana messages, crazy-easy yogurt pops — well, hello there, cool mom!
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Showing 1-3 of 3
By Jo Ann L
on July 03, 2002
I wasn't going to review this recipe, because I made a significant change-using sharp cheddar cheese instead of mozzarella. However, I ran into another problem that had nothing to do with that and is worth commenting on. I wish that all recipe posters would include weights as well as counts. The four zucchini I used weighed about 3 lbs. total. I don't know if that means that they weren't "medium," but it was definitely way too much zucchini for the rest of the ingredients; the amount of meat sauce was especially low compared to the amount of zucchini. I think it would help to use only about a pound and a half of zucchini. The big problem, however, came from an inescapable fact about zucchini: it is composed primarily of water. When I took the pan out of the oven, the casserole was floating in a noticeable layer of water. I poured off at least a cup. Once more during the 10-minute resting period, I poured off more, and then again just before I dished up my serving. All told, I poured off a good 2 cups of clear liquid, and the casserole was still plenty moist when I ate it. Maybe with about half as much zucchini, the water that bakes out would be incorporated into the sauce more, but I'm afraid it would still be a rather gooshy dish.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 05, 2003
I just have a comment for people wanting to make this recipe....You should probably boil the zucchini before using it in this. That way you will get out any excess water in the zucchini, and it will turn out superb! Hope this helps. I am going to try this within the next week. ;)person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 16, 2004
I followed the recipe as given.It was wonderful. The second day it was even better.It froze well,and wasn't watery when I defrosted it. I'm going to make a double batch so I have some on hand. It is great for the South Beach Diet.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (212 g)
Servings Per Recipe: 10