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|Calories310Calories from Fat150|
|% DAILY VALUE|
|Calories from Fat150|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Alisha Ruiss 4 months ago
I did as suggested in the comments below and roasted it for 30 min but I believe it needed a bit longer to get slightly crispier; however, was very good! Also subbed feta for goat cheese
Kathlene D. 2 years ago
Love the simplicity of this recipe - take zucchini to places it’s never been ;) I roasted my zucchini 30 min prior to topping w/ cheese & sauce. Served with a small side of spaghetti. Great dinner!
Brian L. 3 years ago
Gave it a go. Found the taste and overall Yum to be just okay. Nothing special but not horrible either. I think mixing it up a bit more with more filling, maybe ground beef or peppers, etc. might make it work better.
Bobbi M. 3 years ago
I added some mozzarella and Parmesan cheese just because I had some extra in the fridge. It turned out great!
Chris W. 3 years ago
I liked this quite a bit, although I modified it as suggested below by roasting the zucchini for an hour before I added the cheese and sauce, and I used feta rather than goat cheese, but the overall effect was a delicious, flavorful, healthy veggie dish that I will definitely make again.
Linda Miller 3 years ago
Great. Very flavorful. My husband loved it. I made it according to the recipe and changed nothing. Will definitely make it again.
Fru T. 3 years ago
I had on hand Mexican white cheese which I used just for convenience instead of goat cheese, and the dish was wonderful. The only problem was that 10 minutes in the oven just melts the cheese and doesn't cook the zucchini, so the time extended to about an hour. I wonder if the zucchini ought to be cooked beforehand? The picture shows what appears to be a raw squash. But the dish was delicious.