This is absolutely fantastic. My husand is not a big fan of zucchini, but he loved this so much he took all the leftovers to work the next day. I split the bun and toast it in the oven, as others mentioned. I also tore out a little bit of the crumb (the interior bread) to create a little hollow for the zucchini to go into; that way, there wasn't so much squirting out the sides. I've made it three times, each time adding something different (garlic, onions, crumbled bocca burger), but it's fabulous just the way it is, as well.

Reviewed On: Jul. 25, 2006

This was really good. I used portabella mushrooms because that was all I had. I sauted all the veggies in a little bit of oil until they were nice and tender. I only had medium eggs and it took 12 to adequately cover all the veggies--but I didn't really measure how much I used. I also just minced garlic and added that as I sauted. My niece and nephew (six and three) didn't really like it, but my husband and I did. Thanks for the recipe!

Reviewed On: Jul. 25, 2006

This was okay, but I don't think I'll make it again. It's a lot of food; it filled my 6-quart slow coooker. It was easy enough to make, but there wasn't anything special or unique about it. The recipe didn't specify what size tortilla to use, so I used soft taco size. Seven on each layer was far, far too much. I ended up with hard, dry tortilla layered between soupy cheese. Also, the combination of sour cream, cream of chicken soup, and chicken needs something to kick it up. One 7-ounce jar of chiles is not enough. I added 3 tablespoons of hot chili garlic sauce, and that made it more distinctive. Also, the recipe specified 15 chicken thighs, but not the amount of chicken breasts. I used four large breast, and that was not enough; I couldn't taste the chicken around all the tortillas. If I were to make this again, I would half everything, use 4 chicken breasts, and add some mixed vegatables. Over 800 calories a serving is a lot, and I personally don't think it's worth it.

Reviewed On: May 17, 2006