I made a few changes and it turned out EXCELLENT! 1) I didnt have dill weed so I used 1 tsp minced garlic and some oregano. 2) I didnt use a steam basket. I just put zuchinni in pan with some water and covered for about 5-7 minutes. 3) I put in oven for the 30 minutes uncovered... than I baked for additional 5 minutes covered... it didnt come out to watery like other reviews. Will definitely make again next week!
I made a few changes and it turned out EXCELLENT! 1) I didnt have dill weed so I used 1 tsp minced garlic and some oregano. 2) I didnt use a steam basket. I just put zuchinni in pan with some water and covered for about 5-7 minutes. 3) I put in oven for the 30 minutes uncovered... than I baked for additional 5 minutes covered... it didnt come out to watery like other reviews. Will definitely make again next week!
this dish was delish! I added Italian bread crumbs and more cheese at the end and baked for about 10 more minutes. I also used Mozzerella cheese instead of Ramano. This is something I will definately be making again and telling my friends about.
I used fresh zucchini and ripe tomatoes from my garden. The recipie did not have enough flavor for me and too much water drained from the vegetables and ruined the texture. Maybe if you inserted a rack into the pan to allow vegetables to drain during baking it would improve the texture.
I really liked the base ingredients but I'm not fond of steamed zucchini. Instead of steaming I sauteed them with yellow pepper and onions in the margarine and dill and once they were tender I put the mix in a pie plate (I only did a half recipe) and then put the tomatoes on and the cheese which I used mozerella instead too. It turned out fabulous so I wanted to share!!
This is scrumptious! I like dill but was reluctant about putting it in this dish...but I tried it and it was delicious! I used 1 large zucchini and one summer squash steamed them and then put them in a glass pie plate. I then melted 1 TBs of butter and added one TBS of dried dill and fresh cracked pepper. I tossed the zucchini in it and put the tomatoes on top of with parmesan and fresh basil. It was a nice herby mellow flavor. Not overpowering at all. Very nice presentation as well.
I absolutely love this recipe. I slice the zucchini width-wise about 1/2 inch thick and saute them with pam spray and add italian seasoning on each side. Then I put them on the bottom of a casserole dish slice tomatoes from my garden on top and add more italian seasoning. I use parmesan cheese on top. I now make it all the time.
This was very good. I used all basil because my basil plants are thriving while my dill doesn't seem to be dealing well with the heat! I'm not sure if we would have liked it as much with dill. I also added a crushed clove of garlic to the zucchini. Both my boyfriend and I really enjoyed it but next time I think I will use half Romano and half Parmesan. Thanks for the recipe.
Like this recipe says you can play with it a lot. I used one fewer zucchini (3 instead of 4) left out the dill used dried basil because I didn't have any fresh on hand and used Parmesan cheese instead of Romano. I don't think I'd ever add dill but I would try other combos. This veggie dish was so good that I served in its juices with a good bread and that alone made a perfect summer meal.
I loved this recipe! I loved the different seasons in it. The dill played wonderfully with the basil. I used cheddar cheese because that's all I had but the next time I make it I will follow the recipe... I also like the idea of adding Parmesan
