This was GREAT! So much better than I anticipated! I did follow some of the other suggestions. This is what I did: I love Jiffy cornbread mix, so I used it, yes a lil sweeter, but great! You don't really taste the cornbread as much as you think you might. I added about 1/2 c sour cream, 1/4(ish) tsp basil, I only had about 3c of shredded zucchini, I got about 50%+ of the water out. I put it all in a clean dishtowel and squeezed out the excess water. I used sharp cheddar cheese and about 1/2 cup of the 3 cheese, cheese crumbles on the top. I added all but the cheese crumbles and 1/2 (ish) cup of the sharp cheddar cheese to the mix then added what I reserved on top. I used a small/med sized vidalia onion, and 3 eggs. I would like to add frozen corn to it next time. I covered it for the first 30 mins, then uncovered for the last 30 mins. This was YUMMMMMY! I really enjoyed it. Looks pretty much like the pic posted as well. If you like cornbread and zucchini, this is for you! Thanks for the recipe!!

Reviewed On: Nov. 14, 2009

This is an awesome recipe! We really loved this dish. I also added the parm cheese, and a bit more than called for, to the beaten eggs. I also used less spaghetti. The wine gives a wonderful depth of flavor to the sauce. Just had to say thanks for a great recipe!!

Reviewed On: Oct. 28, 2009

This is an awesome crock pot meal! I did add about 3/4 of a can of tomato sauce. It was very flavorful! I also used white wine, and 2 green peppers instead of a red one. I made 2.5 lbs of chicken thighs so I did double the adobo and sazon. We enjoyed it!

Reviewed On: Jul. 25, 2009