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In Carmel, Maine, Jacquelyn Smith dresses up garden-fresh zucchini with mushrooms, onion, cheddar cheese and a hint of basil. "I let everyone season their own servings of this side dish with salt and pepper at the table," she adds.
This recipe is:
Diabetic Friendly
Nutritional Analysis: One 1/2-cup serving (prepared with reduced-fat cheese) equals 43 calories, 90 mg sodium, 3 mg cholesterol, 4 gm carbohydrate, 5 gm protein, 1 gm fat. Diabetic Exchanges: 1 vegetable, 1/2 lean meat.
Originally published as Zucchini Bake in Quick Cooking July/August 1998, p8
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Reviewed on Jan. 09, 2012 by acooley1
My husband, who is usually not a big fan of zucchini, gobbled up 2 hearty servings of this veggie dish. I'll gladly make it again anytime!
Reviewed on Dec. 08, 2011 by alisone
It needs more seasoning.
Reviewed on Nov. 04, 2011 by RhonRiv
Great recipe for the abundance of zucchini a garden can provide. Keep the slices thin.
Reviewed on Aug. 19, 2011 by cicotta
I liked it I used Wisconsin White Cheddar instead and added a little salt because it was a tad bland.
Reviewed on Apr. 16, 2011 by redrockcountry
My husband and I both enjoyed this recipe. I used shredded, reduced fat 4 cheese Italian; added 1/2 tsp. oregano and cooked it for 40 mins., covered (due to the high altitude). It turned out great!
Reviewed on Mar. 12, 2011 by Rrsl
Fun tasty and easy
Reviewed on Sep. 03, 2010 by cookingirl78
I made this with fresh basil. Next time I will play around with fresh flat leaf parsley and added seasonings such as Dash or something like that, and garlic. I feel it needs some more flavor too. But it's an excellent concept to bake fresh vegetables in a simple dish like Europeans often do. This would be good with other vegetables such as summer squash, eggplant, fresh corn, and/or tomato.
Reviewed on Aug. 12, 2009 by shunyshine
This was not bad. Not enough flavor. I used mexican mix cheese. Not sure if that was why there was not much flavor. I thought it would have had more
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