Zucchini Parmigiana

This was very good! It is a bit soft since there is no meat in it to give it substance. There was a bit too much topping on mine and not enough sauce; that part was my fault. I think I'd slice my zucchini a bit thicker next time too since the other flavors are strong; you almost don't even see or taste the zucchini in it which may be a good or bad thing for some!.. :)

This does take a lot of time, so don't expect to get it on the table for a quick dinner or lunch. It is, however, very good. I think I'd either use more zucchini next time or use a smaller dish--not enough zucchini in the dish itself in my opinion. I sliced thin and in small pieces--I actually think I should've done bigger pieces-maybe just used slices from the whole zucchini (I cut in half, then sliced). I don't like using egg and dipping in bread crumbs (just a quirk of mine), so I just coated the zucchini in olive oil and then put the breading in a ziploc bag with the zucchini and shook to coat. It worked well but I ended up with a lot of breading, so I used the breading as an additional layer. I'd mix the cheese and spaghetti sauce layers next time--just a personal preference for making the layering less time consuming. This is very soupy, but I love the tomato sauce taste so I probably wouldn't change that. Thanks for the recipe!

Like other reviewers, my dish came out soupy. It was good as leftovers (the fridge helped solidify it) and it was still pretty good as the main course. I added mushrooms, extra seasonings, and used cottage cheese, spaghetti sauce, garlic powder, and dried herbs. Next time I’ll use a smaller baking dish since I felt that the four zucchinis I used were not enough to adequately fill the large dish. I’ll also put a layer of bread crumbs in the bottom of the baking dish to try and absorb some of the liquid and will try adding a small can of tomato paste to see if that helps with excess liquid. I’ll also use less of the bread crumb mixture on top as I thought it was a bit much and took away from the taste of the dish. I may sweat the zucchini next time as well. Despite these changes, it wasn’t a bad recipe. It’s a good starting point and I’d try it again.

I am Italian and grew up eating authentic home-made Italian food. This recipe was DECLICIOUS!!! I re-scaled the recipe for 5 people and everything came out perfect. Only thing I modified was using 3 whole eggs instead of seperating the whites, part skim ricotta to cut down on calories/fat, and baked for 35 mins instead of 45. I also used both zucchini and squash. Put some ziti noodles with some of the leftover marinara on the side and ate this as the main course. YUMMMMMMMMMMMMMMM!

Followed the directions nearly as written, but just a smaller portion. Just one large zucchini was just right for our side dish and we LOVED it. I will make this again!

It's pretty good! I topped it with more cheese instead of the bread crumb mixture. Great way to use up the garden zucchini! THX