6 Reviews

Very, very good,very easy. I didn't have fresh tomatoes. So I used my home canned tomatoes, drained. Which worked out very good. Everyone really liked the flavor. Will sure be using this recipe this summer. Thank you Carrie for posting it.

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Barb Gertz April 12, 2003

I really wanted to give this more stars because it does taste very good! My partner commented that he really liked it. The problem was that the juice from my sliced tomatoes and zucchini made a juicy broth in the bottom of my casserole. Carrie, did you do anything to your veggies before cooking? Anyway, this is still very tasty! UPDATE: Tried this again with Carrie's suggestion to put some bread in the bottom of the casserole, so bought a package of croutons and scattered those on the bottom. The croutons absorbed the juices and was this scrumptious!

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Chef-Boy-I-Be Illinois August 26, 2008

Oh this was good! It got raves from my whole family. Like other reviewers, I chopped up some day-old crusty bread and put it on the bottom of the casserole dish. I used 9x13 and it was full to bursting! I also diced the onion and sauteed it with a little bit of fresh garlic instead of using raw onion slices. I also placed a single fresh basil leaf on each tomato slice, which not only looked pretty but added great taste. I removed the sausage casings and crumbled the sausage. I also used slices of fresh mozzerella for the middle layer and then shredded on the top. I'll definitely be making this again before all of my zucchini is gone! Thanks CookbookCarrie for sharing!

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2hot2handle August 05, 2009

I made a few changes, the biggest one being that I removed the sausage skins and crumbled the sausage. On the advice of other reviewers I put some day-old bread on the bottom of the casserole dish. This recipe didn't come close to fitting into my 2 quart casserole, and was overflowing a 3 quart dish. Very tasty, but I think next time I might cook the onion a bit first.

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windhorse23 July 28, 2009

I've made this a few times now. We use the Gimme Lean veggie sausage instead of the real deal to make it vegetarian friendly. (This stuff tastes just like the real thing and cuts out tons of fat and calories). Anyway the recipe is pretty easy to put together and wonderful in those summer months when you can get everything oh so fresh. I would highly recommend it!

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tomatolater July 27, 2008

This is easy and good. Very good flavor and the cheese makes it comfort food. The colors are visually appealing. I used all garden fresh vegetables and it was so good. I did a course dice of the onions so they would be tender. The zucchini was crisp- tender, just the way I like it. Thanks for sharing this lovely recipe. I will definately be using it again.

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Miss Annie September 29, 2005
Mom's Zucchini, Tomato & Italian Sausage With Mozzarella