Reviews (36)

780 Ratings

5 star values: 124
4 star values: 218
3 star values: 262
2 star values: 141
1 star values: 35

Anonymous

01/23/2020

This turned out Fabulous...the sauce was thick and creamy, the flavor awesome..we had this as a side dish for brunch ...it was so easy to make and was ready in a matter of minutes...this recipe is a keeper...thank you again Martha Stewart for another successful recipe...Love it !

Anonymous

11/19/2017

Quick, different, and delicious! A family hit.

Anonymous

11/08/2017

I was delicious! I usually make zucchini with eggs, but this is fantastic, and a great hit in my household!

Anonymous

07/23/2017

It's hard to find new and different ways to serve zucchini...getting bored with the same old thing. This recipe is a keeper - my husband loved it. I made it this morning and served it at room temperature for dinner.

Anonymous

06/29/2017

Love all the recipes zuchhini awesome macaroons out of this world keep them coming!

Anonymous

06/27/2017

Great recipe!

Anonymous

05/12/2017

Delicious! Followed another user's advice and sliced thinner than recommended- 1/8" thick.

Anonymous

05/02/2017

The family loved it and I will be making it again!

Anonymous

11/26/2016

This is a family favorite but I doctor it up - I do cut the squash about 1/4" thick, I use onions, extra garlic and more parmesan AND I have added asiago and it is great! We like cheese!

Anonymous

11/26/2016

I've made a few times. Great recipe ! The only problem is with measurement. Recipe says 'sliced crosswise 1/4 inch thick' = 6 mm. On the picture slices are like 2 mm thick. Changed thickness to 2 mm and result is way better :)

Anonymous

12/14/2015

Excellent recipe, easy to make. I followed the recipe but also did the following: after spooning vegetables to baking dish I added cream to frying pan and freshly grated pecorino Romano cheese, cook on low heat for a few minutes until cheese melts and pour over vegetables. Also, I mixed fresh parmesan, pecorino Romano with the panko bread crumbs. My guests loved this recipe.

Anonymous

11/28/2015

For some reason the cream never thickened. Any ideas why? I added a full onion and extra garlic and a few tomatoes. Tasted great! Just soupy cuz it never thickened...

Anonymous

04/04/2015

Can you make this ahead of time ?

Anonymous

07/09/2014

Unfortunately this was ok but not great. Excited to try this recipe since zucchinis and squash are a favorite. The recipe was prepared exactly as directed but it did not impress. Will not be making this again.

Anonymous

10/05/2013

Pretty darn tasty. Not terribly difficult, inexpensive ingredients, prepared quickly and really good. The only downside is what I call the "clean-up factor". Out of 10 pots (that's the scale 1-10, best is 1), I rate it a 6 because there were lots of dirty pans and utensils to clean up. I have trouble eating my veggies; not because I don't like them but because I don't know how to cook them other than steam or saute like my mom did. This recipe opened a whole new realm for me!

Anonymous

08/20/2013

Came out awesome, will make again and again. Would use the panko topping sparingly since the zucchini crips up nicely on its own

Anonymous

08/05/2013

This was delicious! I will make this again for sure. I didn't have heavy cream so I used half and half and it was still delicious. The zuchinni and yellow squash were fresh from a neighbors garden. Thank you Angel for sharing.

Anonymous

08/03/2013

This was delicious!! I only made a half recipe and it was completely gone. I used half and half instead of cream and I don't think any flavor was sacrificed. Served it with grilled chicken. A definite add to my favorites file.

Anonymous

06/18/2013

Made this with yellow squash because that was on sale, and half provolone cheese. The garlic and shallot combination is subtle, but compliments the dish beautifully. Used whole milk instead of cream. What a fabulous recipe, light but satisfying. Would use this for a special family gathering, what a treat. I am always looking for new recipes for my family to eat their veggies, and this is a winner.

Anonymous

05/06/2013

Oh how I loved this veggie. My family enjoyed it and it made enough to share a side dish with a neighbor. They loved it too. This is an easy dish to make and re-heats well.

Anonymous

01/19/2013

WOW WOW WOW!!!!!! I made this for dinner tonight and my husband loved it MORE than the main dish, which he thought was awesome too! haha. He said it was definitely the star of the show! Will absolutely be making this again! The ONLY change I made was crushed pork rinds instead of panko to make it lower carb!

Anonymous

07/27/2012

OH MY GOD. This recipe is AMAZING! My whole family went nuts for it! My father, a very notorious meat and potatoes man, actually paused and announced to the room "I think this is the first time I am making sure my last bite is the vegetable." You can't get a better compliment than that! I Paired this with a panko-parmesan-thyme chicken tender recipe on this site, and a mustardy french potato salad also from this site. The whole meal was a hit!

Anonymous

01/25/2012

I have the recipe torn from the Everyday Food magazine where it was originally published. Step 2 should be 1/2 cup panko and 1/4 cup parmesan.

Anonymous

11/18/2011

I am confused. The ingredients say 1/2 cup parmesan, and then step four refers to 1 cup of parmesan. plus extra for the topping? Am I not reading this right?

Anonymous

12/25/2010

I thought this came out great but didn't follow the recipe to a T. The vegetables came out a little softer than I would have liked them to. Next time I will saute them for less time, if at all. I will also try this dish with Gruyere and a little bit of nutmeg. All in all, this recipe was very easy. I could also see making this dish during the week.

Anonymous

10/08/2010

Tried this the other night using half and half...delish! Get panko, I can see how regular breadcrumbs wouldn't work.

Anonymous

09/29/2010

This is very good. I added an extra couple of garlic cloves for us, and some thyme to tie it in with the rest of the meal, but otherwise it's fine as-is. I had to work in batches because my only suitable skillet is 10". Next time I'll pair it with something bright and acidic like sun-dried tomatoes or meatballs/chicken in tomato sauce, my whole meal (also had sauteed chicken, broccoli, and couscous) needed just a little something more. Maybe dried tomatoes right in with the zucchini...

Anonymous

09/12/2010

I wasn't a big fan. I used breadcrumbs instead of panko, so that could have been the reason for my disappointment.

Anonymous

09/08/2010

This is an excellent recipe! The recipe says that zucchini and squash should be cut one inch thick but the photo shows that they were sliced a lot thinner. So I cut them 1/2 inch thick. Panko really added crunch to the toppings. Recommand!

Anonymous

09/06/2010

Regarding the "cup" of parmesan in the recipe text- seems like a website error. I have the actual Everyday Food magazine in which this is printed, and you add 1/4 c parm to the vegetables in the skillet, and the remaining 1/4 c sprinkled on top before baking.

Anonymous

08/08/2010

The ingredients call for 1/2 cup parm. The recipe says to add a cup of parm and then add more to the topping. I don't understand?

Anonymous

08/02/2009

I used half

Anonymous

06/19/2009

This sounds yummy - we grow lots of zukes in the summer. I will try this with low fat condensed milk instead of heavy cream. Panko crumbs are great - I use them all the time as a sub for regular bread crumbs. If it's too bland, maybe some Italian seasoning as well. This is definitely worth a try. I appreciate the other tips for substitutions mentioned here - cheddar cheese, onions, etc.

Anonymous

10/03/2008

This recipe is the best! My husband hate zucchini and yellow squash and to my happy surprise told me he loves this dish!! I used skim milk instead of heavy cream and it came out delicious (with a lot less fat). I also used onions instead of shallots which I always have in supply. It is the parmesan cheese that puts this dish over the top. Tip: if you are making a larger batch, make sure you slice the squash thin or keep in oven longer to make sure all is well done. RECOMMEND!

Anonymous

07/29/2008

Yummy dish. It was my first time using panko breadcrumbs. This dish is a nice alternative to squash casserole and the perfect solution to an abundance of summer squash. It was easy and quick to make. Might try to use less cream next time to lighten it up a bit.

Anonymous

07/20/2008

I made this for my culinary-snob of a boyfriend who despises squash. He said that it was delicious, and restaurant-quality cuisine. He's already asked when I'll remake it. Considering that the only spices used are salt and pepper, it's surprisingly flavourful - the flavours mix together beautifully. The only alterations I made were to add a light sprinkling of cheddar cheese on top, and I used homemade bread crumbs instead of panko.

Anonymous

01/20/2008

I made this for a dinner party, sooooo good. Lots of requests for the recipe. My husband is not a huge fan of summer squash, and he loved this dish.

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