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Absolutely delicious. I used 3 different types of heirloom homegrown tomatoes, and purple onions in mine.
Fantastic! I had this for brunch with Italian bread. I used cherry tomatoes and sauteed some garlic with the onions.
Yum, yum!! What a great and flavorful way to use all the summer's tomatoes and zucchini. I think that sauteeing the onion first really adds dimension to the flavor and the parmesan on top doesn't hurt! I did add some garlic as suggested.
I really enjoyed this dish. Was not a fan of zucchini, but now I guess I am. I added 2 gloves of garlic while cooking the onion. I also used Lawry's seasoning salt. The parmesan really makes the dish, so don't omit that. Thanks for a great recipe that I will make often this summer!
OMG! This dish is to die for! I used all fresh veggies from our garden. I added a layer of yellow squash for more color and I also used fetta cheese and a pre-grated italian cheese mix and sprinkled the cheese layers with dried basil and garlic. It smelled so good even before we baked it! Thanks for a keeper in our house!
Pretty good. I did not put a alot of cheese on it because we're trying to watch fat/calorie intake. I think it might benefit from garlic or other flavoring (i think everything could benfit from garlic). Thanks!
Easy and Delicious!!!
This was wonderful.DH said that's a must make again! As usual, I did have to substitute (I was out of parmesan)and I used some pre-grated mexican mix packaged cheese. I suspect this could even be good with feda! Anyway, thanks for a really great side dish!
This was very good! I used red onions that gave it a nice bright color.I made 2 layers of each. I did put on lots of black pepper and skipped the salt because the parmesan is salt enough. I wish I would have thought to add fresh basil to this it would have brought this dish over the top!!!! The leftovers would be great in an omelet or wrap.