This was very good. I used it as a veggie dish for dinner. I made one change - I added a small amount of fresh minced garlic. When I make it again, which I will, I am going to top them with a bread crumb topping. I think that will add a great crunch and texture.
I used fat free ricotta and also added fresh garlic and sprinkled Italian breadcrumbs on top. I think the flavor was good but next time I will add more seasonings and maybe some chopped tomatoes.
Could be a 4 star recipe, with less pepper. We liked it!
We used small curd cottage cheese instead of ricotta.
Excellent. I made these into appetizers. I cut the zucchini into rounds and hollowed out a bit. I added a bit of garlic to the mixture and used Italian seasoning. I put some filling on the zucchini rounds and topped with half a grape tomato and baked for about 10 minutes. Fabulous. Beautiful looking and everyone loved. Good way to use up the garden produce.
This was great! I used cottage cheese instead of ricotta and it worked well. Also added garlic like some other reviewers mentioned and a dash of hot sauce. Lovely!
Delicious! It's a great change from the usual way I've always prepared zucchini. I added a clove of crushed garlic to the mix and sprinkled a little italian bread crumbs on the top. Will make again...and again! My daughter LOVED it!
My family loved this recipe. I have since used the "stuffing" to make Eggplant Roulades too. Yum.
What a great way to eat zucchini! We gobbled this recipe up and I will be making it again. Slightly reduced the amount of salt and put in a bit more dried basil than it called for... fantastic thanks for sharing!
I saw this recipe and it looked like a great idea so I tried it that night and it was great! It was a big hit with everyone...