I like this recipe better than the ones made with cream soups. I used corn bread instead of my expensive whole grain bread (about equal ratio of bread to zucchini), 2 eggs and about 1/3 cup milk. I also added about 1 cup cheese to the mix and added the rest near the end of cooking. I cooked as directed in a 9x13 pan and it was really good. Some of the bread was crunchy, some of it soft. I made it a 2nd time with white bread, mozerella cheese and italian seasonings in a smaller pan. The corn bread was far better according to the family. I might add some chopped tomato the next time.

Reviewed On: Oct. 5, 2009

The salad part was good but the dressing was too garlicy (and I love garlic). Fortunatly I put the dressing on the side. I will try something with lemon and mustard and oil.

Reviewed On: Jul. 7, 2002

We (adults) liked this. I did have a problem with the sugar burning then sticking to the pan. I also used half the amount of oil and added water for the remainder. I think I created too much dressing. I'll omit the water next time. Also the celery fell to the bottom of the bowl.

Reviewed On: Apr. 16, 2001