This is our favorite zucchini recipe because it is very good in addition to being pretty quick and easy. I also feel it is more nutritious than zucchini bread. I have made it many many times over the past few years. A few of my recommendations: Hold the salt because the cheeses are salty and only add salt at the table if necessary. I added the salt in my first batch and it was way too salty for us. I prefer to use small zucchini as they have a better texture and flavor than the large ones. I fry these in coconut oil because it is not hydrogenated like shortening and gives food a crispier outside than oil does.

Reviewed On: May 21, 2009

All I can say about this is it is utterly sickeningly sweet. We love desserts but this is way too sugary. My daughter had heard about this from friends and wanted to make something delicious for our family but thought it way too sweet and rich even for her.

Reviewed On: Mar. 2, 2009

I don't like to make an untried recipe but I needed a Christmas cookie to take to a party and liked the festive look of these plus they had a good rating so I made them. My family and I just had to try them while still warm and we really didn't like the flavor or texture but since that's what I made, I took them to the party anyway. Well...they were a huge hit! After receiving many compliments, I just had to try another one and I couldn't believe how much better they were after completely cooling. I will make these again but will probably make them the day before as they were even better the next day.

Reviewed On: Dec. 27, 2007