Ours were a little gooey, but my whole family loved them & ate them up! I used a strong, white cheddar and added yoghurt (in place of milk) for some thickness. We let them brown quite a bit on top and they get better if you let them set for a while (it is tempting to eat them fresh from the oven). Turn the oven off, crack the door and let them firm up a bit - it works great. Great recipe - thanks for sharing!

Reviewed On: Aug. 16, 2009

I thought this was excellent! We sauteed the chicken in a butter/garlic combo and just made a white-parmesan roux from scratch (instead of jarred alfredo sauce). My family loved it! Added some sauteed red onion for color, didn't have spinach so we used mangold and mixed up the cheeses a bit - little cheddar, parmesan, gouda, etc. Thanks for sharing!

Reviewed On: Aug. 15, 2009

I thought this was excellent! I used an extra large zucchini, de-seeded, and did NOT drain the moisture from the zucchini. I added the crumb topping - (yummy) about halfway through and as I had thicker pans, mine baked for well over an hour. I added a little cream to the batter to loosen it up. Received MANY compliments! Thanks for sharing.

Reviewed On: Aug. 3, 2009