Had this during a Daniel Fast... used Veg. Stock for Chicken and it still tasted awesome. I love this recipe both ways, so flavorful and I find it really fresh and light. Can't get enough of it!

I had this last week and my kids devoured it. I'm back this week to make it again... cooked in slow cooker and just left it alone for 3-4 hours, it was the easiest thing, and smelled wonderful. All I had to do was make a veggie... greenbeans last week, this week broccoli. Only thing I think I'll do different is add an extra can of cream of chicken to make more sauce, and maybe some extra stuffing... my family is pretty saucey, and they were fighting over the last of the sauce/stuffing mixture. Other than exta sauce, I wouldn't change a thing. Put in slow cooker for an easy fix and forget main, which only cooks for 3-4 hours, so you can plan dinner at lunch with enough time for it to be done that evening. I LOVE this recipe!

I was excited about this... the 6 of us can go through boxes of cocoa like nothing when it's cold outside. So I tried it out, made a 1/2 batch according to another reviewers modifications... 5c milk (ran through processer to finish powdering it) 3c powdered sugar, 1 1/2c cocoa and 1c creamer. I will say that I love the idea and want to tweak with the flavors and types of ingredients. I used generic and have to say I was left with an odd aftertaste... probably due to powedered milk as stated in other reviews... but thought maybe it could alsom be my creamer. This is one time I think I'm gonna have to get some name brand ingredients. When you're adding things to water... it's imparitive the ingredients are the "best" because those same few ingredients are all you are tasteing. I love the idea of flavored creamers, and will also look into the type of dry milk to see if that makes a difference. As is though... even as is tweaked... I am not impressed. I love hot chocolate, so I am pretty picky. My kids on the other hand all gave me smiles and "I love this stuff mom!" So, glad I made 1/2 batch, will have no problem getting rid of the rest by my 4 kids, but am dissappointed since I had high expectations and originally made it to take to church tonight for a christmas get-together. Will try better quality ingredients next time and will re-review. (For the record, I make almost everything from scratch and this is the first time I have EVER had to buy "quality" ingredients.

I made these for my kids and they were gone before the end of the day. Soo addictive, I couldn't keep from snacking on them myself.

I loved it. My husband suggested next time to chop the onions up finely, he didn't care for the larger chopped size. I had one right after they were made and had to leave, so when I came home later that evening, I threw the leftovers into my toaster oven on the pan and set it to medium. In the time it took the "toast" cycle, they were recrisped up and I polished them all off. It was AWESOME reheated this way, makes a crisp crunch, not a soggy greasy mess like the microwave would have. Will make again and again!

Drain the zucchini while you're gathering the other ingredients in a strainer in the sink. Make sure you squeeze it a couple of times to get as much as you can out. While forming the patties, you may find you need more bread crumbs about 1/2 way as the zuccini weeps out more moisture as you go along. It really helped that my husband and I were a team, I formed and placed in oil, and he turned them and removed to drain. As he removed one to drain, I would add another to the oil, keeping it moving smoothly. I LOVE THIS RECIPE!!!!

We loved this... but my husband did change one thing. We beat an egg, dipped the slices and breaded the zucchini, frying it in a little veg oil. Then we layered it in the pan and poured over the sauce. We topped with the mozzerella, and baked at 375 for 20 minutes... or until it was brown and bubbly. My children didn't go for it... (they believe they hate veggies and watched us make it, so they wouldn't even try it...) but I ate 2 of their plates and couldn't believe how good it was. The next day my cousin tried some with me at lunch and we almost finished the pan... at 3 slices a piece. All I kept saying was that I didn't think I could stop eating it, it was sooooo good... and she agreed. Thank you sooo much for this.

Being a mom of 4, I'm always looking for new ways to get my kids to actually eat something that's good for them... and these are perfect. No way they will ever see the green from the skins that were left of when the zucchini was shredded (leaving skin on adds vitamins.) Best of all, when you are facing a bumper crop of zucchini at the end of the summer/fall, this is an AWESOME way to use it that isn't the same old bread you always think of when you think zucchini. Lots of people stated they thought the batter was too dry, and I have a good solution for you. If you freeze your zucchini at the end of the season to make bread during the winter like I do, just pull out a bag and let it thaw. When it freezes, the zucchini releases a LOT of moisture and when it thaws, you have a load of juice that wasn't there when you originally froze it. Add the whole bag, juice and all. I had premeasured 3 cup bags in my freezer since that's the amount I use for bread, so I just halved up my recipe... ie. multiply all the quantites by 1 1/2 since I had 3 cups zucchini instead of 2 and needed to take account for the added moisture the extra cup would bring. I also used a larger pan, around 15 1/2 x 10 since it was more batter, and set it for 25 minutes to make sure it wouldn't burn at a longer time. When I poured it into the pan, it looked just like regular brownie/cake batter. This is a wonderful recipe and HAD to review it since I couldn't even wait until it cooled to cut it and hav