5 stars and super tasty, although I did a few things different... I coated them using 3 covered bowls to toss them in: 1st: flour (1 cup), then 2nd: eggs (2) and then 3rd I tossed them in the bread crumb mixture. The only thing I did different for the bread crumb mix was to add minced garlic and I used basil instead of rosemary. This method coated them very well. I serve them with ranch dressing for dipping and WOW, they were absolutely WONDERFUL - as yummy as what you'd get at a restaurant as an appetizer, but without the mess and fat of deep frying! Great, fun side or appetizer to serve guests! (This all coming from a person who isn't even crazy about zucchini usually!) NOTE: You can make these up to 3 hours in advance before cooking. Also, I used parchment paper this time instead of oil and they were not near as good. I would definitely recommend using olive oil on a baking sheet as mine taste much better that way!

Reviewed On: Jul. 9, 2009

This was between 3 and 4 stars for me. I think it's a great recipe, but I didn't expect it to taste so much like beer. I think if I make this again, I'd maybe use beef boullion or cook some of the alcohol out of the beer. It was just too overpowering for me since I wanted to taste Philly cheese steak, not beer. But, in general I think it's a great idea for a casserole and everything else about it was good!

Reviewed On: Jun. 23, 2009

Great idea if you want to try something new with rice. I always end up tweaking recipes. Here's what I did: Cooked the rice in chicken broth with a little butter and minced onion. Then afterward I added a bunch of oregano, some garlic powder, salt and pepper and a little bit of Tomato, Basil and Garlic Mrs. Dash. I didn't use celery and cooked my onion first and it was really good. I also had some leftover pork roast that I decided to throw in at the last minute and it actually worked really well our main dish. The cucumber and feta reminded me of greek salad, so next time I think I'll try adding tomatoes.

Reviewed On: Jun. 23, 2009