These were delicious! I followed other reviewers' suggestions and squeezed the liquid out of the shredded zucchini before mixing all the ingredients together, and I added a little garlic powder just for fun. I skipped the flour dredge and baked on a greased cookie sheet at 400 degrees, for about 12 minutes a side. They browned up nicely and were nice and crispy on the outsides. The taste reminded us a little of Thanksgiving dressing, but in a good way. This recipe is a keeper - tasty and very easy!

Reviewed On: Aug. 3, 2009

I made these for our New Year's Eve party and everyone liked them. I used pre-cooked frozen meatballs. I don't eat meat so didn't try them myself, but the sauce was good! The cranberry sauce is a nice, tangy change from the grape jelly that you usually see in this type of recipe.

Reviewed On: Jan. 6, 2009

I made this for a weekend brunch, and it was a big hit. I used 2 18-oz. packages of Grands biscuits (not buttermilk), and it made the perfect amount for my bundt pan. I also flipped it onto a plate immediately after removing it from the oven and let it cool that way for about 10 minutes, so the caramel sauce could trickle back down over all the bread. Then I removed the pan and we feasted on the gooey deliciousness! Definitely best while warm.

Reviewed On: Sep. 22, 2008