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This was excellent! I used fresh morzerella and it was a little watery, but the taste was superb....will make again.
I personally loved it - but the kids weren't such big zucchini fans, even though I force it on them regularly :-) Awesome!
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.
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!
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!
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!
Very good! Used Kellogs Cornflakes Crumbs with italian seasoning added to it. Baked in the oven. Surprised at how crunchy they were!
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.
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!
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!