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I personally loved it - but the kids weren't such big zucchini fans, even though I force it on them regularly :-) Awesome!

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Arizonax3 August 08, 2011

Excellent recipe, even my zucchini-hating 13 year old loved it. I scaled it up to a 13x9 in pan and it came out great. I will be making some to freeze for quick dinners this fall.

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Cyndi mama July 25, 2011

Tasty and easy. I made my own tomato sauce for it whilst the zucchini was baking. I didn't peel them either, just washed them carefully. It is a bit easier than eggplant as that you don't have to sweat it. Thanks for sharing!

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Tea Girl July 17, 2010

I also left on the skins. The mistake I made: in trying to halve the recipe, I used a standard loaf pan. Next time I would "underload" a 9X9 pan. I think it would cook more evenly, and not be as soupy. Great flavors and great use of zucchini. I'm confident this will freeze/thaw/reheat well, also. Thanks!

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sidMILB April 23, 2010

This turned out fabulous!!! My entire family loved the subsitution of zucchini for eggplant. I made it with a from-scratch fresh marinara, and topped with mozz, shredded smoky pizzeria cheese, and parmigiano reggiano cheese. Served over angel-hair, this is a new favorite we will make often!

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Ashleybakes January 31, 2010

Very good! Used Kellogs Cornflakes Crumbs with italian seasoning added to it. Baked in the oven. Surprised at how crunchy they were!

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princessmommie December 06, 2009

This was super! I used yellow zucchini (unpeeled) and canned spaghetti sauce. We liked it better than eggplant parm and it was much easier to make. Like some of the other posters, I really wanted to eat the zucchini after the baking. It looked sooo good and smelled terrific. Thanks very much for sharing.

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CJAY November 08, 2009

Very Good! I took a step further by frying the zucchini slices in olive oil instead of baking. I will try baking next time. Thanks for posting!

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RobinAnn June 21, 2009

Wow! This was excellent! I couldn't help but try the little zucchinis after I had baked them, and I could have eaten them by themselves. They were great in the dish. We served it over a little pasta. I will be making this often. Thanks for the recipe!

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Chef Schellies March 19, 2009

Loved this, and even my carnivore fiance really enjoyed it. I scaled this for 9 servings, since I was making it for a larger crowd, and put it all in a 9' x 13" pan with great results. Using a flavorful sauce makes the difference... using a good-quality roasted garlic sauce and thought it complimented the zucchini perfectly. Thanks for an easy and satisfying meatless dish that I know I will make again. :)

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Lynne the Pirate Queen February 21, 2009
Zucchini Parmesan