I'm giving it 5 stars because I made slight changes to it and I hate it when people make changes and then give the recipe less than 5 stars. DUH! Anyway, I loved the idea to get rid of veggies in my fridge but here are my changes and we thought it was great: Someone said that it was plain so I added some chopped garlic, red bell pepper and garlic powder and sprinkled a lot of salt and pepper. Didn't have mushrooms but didn't miss them. I also used cherry tomatoes and chopped them up, put it all in order as the recipe says but put it in a 10x13 in. glass casserole dish (I think a metal baking pan would have been better, this adds more browning) and added almost a half a cup of pats of butter. 2 Tbsp. of butter is just not enough for that many veggies. So I'd say use more butter and parmesan cheese to taste. Ginny thank you for the idea! We liked it!
Very good. I made the recipe as directed. This was quite tasty.
I altered according to some of the other reviewers.
I used olive oil instead of butter (4 T instead of 2). I added 3 cloves of garlic to the oil. I used about 1/4 cup parmesan instead of 2 T.
It needed more than 35 minutes at 375 degrees to be done. I think next time I'll saute the onions for 5 minutes before making it... the onions were a little crunchy even after 45 minutes.
Anyway, a great recipe with great potential and just a few small modifications make it a better recipe. It needs too much tweaking to get 5 stars, but I'll definitely make this again. I look forward to using leftovers today for a veggie sandwich.
This was great, I used just a pinch of salt, lots of pepper, omitted the cheese for hubby but sprinkled some on my plate, and instead of butter I used olive oil. Next day it worked great in the omelet that I made. Yum! This is going in our rotation.
What a great idea! I changed it a little, so I'm giving it 5 stars and telling what I did different. I left out the mushrooms; used a whole pepper instead of half. Also a red onion, instead of plain onion. I added 3 cloves garlic, sliced; fresh basil leaves, tucked between the layers; and fresh-ground pepper and oregano. I used a little mozzarella cheese, grated, to bind the layers together. No butter; greased the dish with oil. (Made in a glass casserole dish to show off the pretty color layers.) Turned out absolutely great and will make again very soon.
MMM.....Delish!!! I only ever knew of one yellow squash/zucchini dish. It was the dish my father would make. Yep, anytime/every time I remember having squash and zucchini it was served just the same...no variation. Don't get me wrong, it was good. But, I like to try new and diff recipes. I get so tired and bored of the same old dishes. My husband would rather I not experiment. Anyway, hubby and I are very glad we tried this recipe. It was easy, and again, delish!
I really liked this recipe as it was easy to throw together. I added 2 cloves of garlic because I love the flavor.
Sorry, we just thought this was too plain. Thanks for posting.
I give this 5 stars because it was delicious and easy to make. However, I had to use a larger dish. I also increased the grated parmesan. I would prefer cup measurements for the squash rather than size, i.e., medium. I will make this again and again
This is a great recipe to use all the zucchinis and tomatoes growing right now. Mom put this together and baked but I helped eat ;). We all voted it as a five star recipe. I really liked the taste of the parmesan with all the veggies - kinda like a pizza without all the carbs! Thanks for the recipe GinnySue!