I made some changes to the recipe, and I was very satisfied with the results. I used one large, unpeeled, garden fresh zucchini (about 16" long). I cut off the ends, cut it in half, and then sliced it into long slices about 1/4" thick. (The next time I make it I will also remove the zucchini seeds.) I subtituted cottage cheese for the ricotta and egg beaters for the egg whites. Because I did not have fresh herbs on hand, I used one tbsp. of dried parsley and one tsp. of sweet basil. I used bottled spagetti sauce. I will definitely make it again.
I only loosely follow recipes, as I did with this one, and it came out great. I didn't bother with the eggs or breading procedure at all. I used considerably more garlic and basil from the garden. I used only 2 cups of sauce and only 1 cup of ricotta as the recipe seems to call for far too much in my opinion. Though I'm not a huge fan of Italian food, this was probably one of the best dishes I have made.
Mmmmmm, yummy! I've made this dish 4 times and everyone loves it. This last time I used cottage cheese because its a little bit healthier and less expensive than ricotta. We actually liked the cottage cheese better, you just need to drain out a little of the cottage cheese juice before mixing it up. Also I used dried parsley and basil and it still tasted great. Try this dish!!
I followed the advice of other reviewers and fried the zucchini slices instead of baking them...Don't do it! It took forever to fry everything up. I regretted not baking them...it would have been quicker and healthier. I also used an italian cheese blend instead of just mozzarella and felt the need to add more spices to the cheese and breadcrumb mixtures. And 2 Chernobyl sized zucchinis were more than enough. I also used 3 full eggs instead of 2 egg whites to coat the zucchini slices for breading and 3 full eggs instead of 6 whites for the cheese mixture. It was a lot of work; it tasted good; but I am struggling to say it was worth the work. I will try this again but I will bake the zucchinis and maybe that will streamline the process enough for me.
Really tasty. We loved the breadcrumb topping. Filling but not heavy. However 15 mins prep time is not accurate... more like 30-40 mins. Overall great easy recipe will definitely make it again.
Great way to use up those large zucchinis! I used cottage cheese bottled spaghetti sauce and 3 whole eggs. Like lasagna this serves up better if you give it 15 minutes to 'set' after coming out of the oven. In deference to husband I replaced some zucchini slices with a couple pork cutlets - crumbed & baked alongside the zucchini they turned out perfect. And adding meat meant it counted as a main dish:) Next time I'll reduce the parmesan in the crumbs and use dried basil & garlic powder. To the cheese mixture I'm adding minced garlic fresh basil s&p and the 1/2 cup of parmesan reserved from the crumbs. Yum!
This was even better last night (the 2nd time I made it) Made my own version of 2 large servings and it turned out less soupy. Used 1/3 cup dry bread crumbs 1/3 cup grated Pecorino-Romano cheese (for the Parm) garlic powder dried spices 3/8 cup egg whites (divided) and 12 oz. zucchini. Really blotted the juice out of a cup of cottage cheese and boiled an 8 oz. can of no-salt added tomato sauce to reduce it. Used 2/3 of a cup of a combo of mozzarella and provolone cheeses (ran out of mozzarella). Layered it in a glass loaf pan and baked it 35 minutes at 400 degrees. IT WAS SUPER EXCELLENT--a little juicy on the bottom but what else could one expect with that layer of tomato sauce on the botton??? YUM YUM YUM.
I followed the recipe exactly and the dish came out perfectly with delicious breading and tender zucchini. I'll definitely be making this again. Thanks!
This recipe is AWESOME. It is pretty quick to make tastes FABULOUS is filling low carb and my family (including my 3 year old toddler) loved it.
