38 Ratings
- 5 star values: 8
- 4 star values: 10
- 3 star values: 12
- 2 star values: 6
- 1 star values: 2
Martha Stewart Member
Really glad I read the reviews first. I used precooked rice as using uncooked would have NEVER cooked in 20 mins?? Also because it only cooks for 20 mins the onions and most of the zucchini were still raw. This recipe needs serious tweaks.
Martha Stewart Member
I put the rice in at 6pm and at 715 it’s still not cooked. My oven has been on now for and hour and 15 waiting for me to put something in. This is an epic fail!
Martha Stewart Member
This is so delicious! The skillet was scraped clean in less than 30 minutes. My husband and son loved it. The zucchini was so good! Thank you for a great and easy recipe.
Advertisement
Martha Stewart Member
oh, I also used my Calphalon pan in the oven instead of a cast iron skillet, b/c mine didn’t look big enough, and it worked fine. Just check what temp. your skillet is oven safe to.
Martha Stewart Member
This was delicious! I have been wanting to make this recipe since it came out in the magazine. I made a few changes that I recommend: I added 1/4 tsp. red pepper flakes and 1/2 tsp. Italian seasoning to the sauce and rice mixture, which gave it a little more flavor and a little zip. Next time I might add even more Italian seasoning, maybe 1 tsp. I also doubled the bread crumb mixture and added 1 heaping tsp. Italian seasoning to it. I made the sauce ahead, for the gnocchi, and froze it.
Martha Stewart Member
This was delicious! I have been wanting to make this recipe since it came out in the magazine. I made a few changes that I reccomend: I added 1/4 tsp. red pepper flakes and 1/2 tsp. Italian seasoning to the sauce and rice mixture, which gave it a little more flavor and a little zip. Next time I might add even more Italian seasoning, maybe 1 tsp. I also doubled the bread crumb mixture and added 1 heaping tsp. Italian seasoning to it. I made the sauce ahead, for the gnocchi, and froze it.
Advertisement
Martha Stewart Member
Oh my goodness, so good! My fiance and I loved this, and when he took it for leftovers at work the next day his colleagues were drooling and demanded the recipe. Definitely will make again.
Martha Stewart Member
This was delicious. I do not own a cast-iron skillet, so I did this instead: I heated up my sauce in a pan, and added the rice. Then, I put the mixture into a 13 x 9 glass dish. I added the rest of the ingredients, and I baked as directed, however, I increased the “covered” portion from 10 to 15 minutes to make up for the fact that I didn’t simmer everything together first. It turned out delicious! The original recipe of meat sauce with the gnocci was also fantastic.
