Reviewed: Nov. 11, 2006

This recipe is less of an appetizer and more of a dish to serve your family when no company is over. It doesn't look appealing after baking, and I had to add incredible amounts of garlic and spices to make it flavorful. I won't be making this again.

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Sameera Azad

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Oct. 5, 2006

Although this tasted good, it was definitely more of a quiche than a finger food like the pic shows. Unfortunately I procrastinated on getting ready for my party, saw the picture, bought the ingredients and it turned out nothing like I had hoped. I will be sure to read reviews first next time!

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Kelco

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Reviewed: Sep. 23, 2006

Very easy. I added spices since it was very bland. They should change the picture that goes with this recipe because it is not this one at all.

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Karine

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Reviewed: Sep. 17, 2006

Good basic recipe. I found it to be a little bland, so I shredded the zucchini, added bacon bits, and some pepper. Everyone loved it, even the ones who didn't like zucchini (myself included).

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LOVIELOVER19

Cooking Level: Expert

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Sep. 9, 2006

Finally!! A delicious, easy way to use up all that darn zucchini every summer brings! This recipe is TERRIFIC! Everyone loved it and demanded more.

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KittStarr

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Reviewed: Aug. 7, 2006

nothing like the picture! it was very strange and had a gross texture. It might be better if the zucchini was shredded as others stated. I will not make again.

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CVOORHEES

Cooking Level: Intermediate

Home Town: Aurora, Colorado, USA

Living In: Riverton, Utah, USA

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Reviewed: Jul. 11, 2006

I was disappointed. I would call this a quiche like some others said. It was okay as a side dish but nothing like I was expecting.

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IMREALLYROSIE

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Reviewed: Oct. 20, 2005

The name says it all

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HostessaLaMary

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Reviewed: Sep. 19, 2005

This was pretty bland although I did add some chile's and I expected it to be a little crisp. Probably won't make it again.

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Lori

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Reviewed: Apr. 4, 2005

To me a 4.5 star recipe is one that needs almost no tweaking to be divine and that is just not the case here. I made it as suggested and it was just bland. I have no idea how this dish would be cut into "bite sized appetizers" or made to look like the pretty photo included. Perhaps if you took all of the changes that other reviewers suggest it would be memorable but then it would be an entirely different recipe. It is a good base concept and a new way to use zucchini so I liked that. I may try it again with lots of changes. Sorry!

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CYNJAMS

Cooking Level: Intermediate

Home Town: State College, Pennsylvania, USA

Living In: Kingwood, Texas, USA

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Reviewed: Dec. 9, 2004

Good but very fattening. I would cut back on the oil and maybe add a little spice.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Sep. 18, 2004

These were good but missing something. Maybe more onion? It needed some umph from somewhere. Decent. Might need some tweaking to get to YUMMY though!

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JenM

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Reviewed: Aug. 12, 2004

I liked this recipe with the changes some of you proposed. I used a whole onion, with an additional 1/4 cup green onion. I used 1 cup of shredded mexican cheese, the stuff with the jalapenos in it. I omited the garlic cloves and just put in garlic powder, because that's all I had. Ha, and finally added some black pepper. Pretty good.

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LORISUE3

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Reviewed: Jul. 18, 2004

I made this for a party and everyone loved it. They thought it was a dip or quiche but they loved it. I shredded the zucchinni and used extra cheese.

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TADDIS

Cooking Level: Beginning

Home Town: Commerce, Georgia, USA

Living In: Marietta, Georgia, USA

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Reviewed: Jul. 15, 2004

We loved it! I used the reduce fat Bisquick baking mix. I cut the oil back to 1/3 cup. I also added two large garlic cloves, finely chopped. This is a great recipe to take as pot-luck dish. When I made this a second time I split the batter up and put bacon in half, and lighly sauted mushrooms in the other - but I baked it in the same dish (1/2 and 1/2). This is a no fail recipe. I tried to cut the oil back to 1/4 cup, but it turned out to be too dry - the 1/3 cup is best. I would also add a 1/2 tsp. of dried basil or oregano, for variation. This is a winner.

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CopperPot

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Reviewed: Jul. 5, 2004

Very popular, I added extra garlic and zucchini for more flavor.

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JANSENMA

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Reviewed: Sep. 14, 2003

This was not what I expected. I would have enjoyed enjoyed it if it were more eggy, or more bready, but somehow this was somewhere in betweeen.

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BAMBOOZLE

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Reviewed: Jul. 30, 2003

I'm glad it wasn't just me! As an appetizer it was way too bland. I added 1 cup of cheese and will add more salt, Tabasco and "spice it up". I also baked it 35-40 minutes. The concept was good and I'll do it again. Thanks.

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SANDUNN

Cooking Level: Expert

Home Town: Junction City, Oregon, USA

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Reviewed: Jul. 3, 2003

Pretty much followed recipe as stated. My husband and I absolutely loved this light side dish. Came out more like a quiche, tho...I used the lo-fat Bisquick. Loved the taste...easy to make...would be a family favorite at a get together. Can't figure out how it would be cut into "bite-sized pieces" for an appetizer...but doesn't matter...this is a very good recipe!! Thx!

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TBESTES

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Reviewed: Jun. 13, 2003

I added a 1/2 tsp dry mustard, a 1/4 tsp curry powder, about 1/2 cup Italian seasoned tomatoes that were left over from another dinner, then added a handful of fresh herbs from my garden.....some Italian parsely, dill, oregano. I added a bit more garlic. I also used green onion instead of regular onion, then threw in about two TBSP more of the baking mix so it wouldn't be too mushy. The end result was very pleasing, and the dinner party guests all raved about the appetizer. Personally, the jury is still out, but I am going to freeze the leftovers, and serve it at my next party in a few weeks.Can't argue with the masses.

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