Reviewed: Jun. 18, 2013

We made this as a side dish with a little mozzarella and hot pepper added. Delicious!!

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Reviewed: Dec. 6, 2012

Have thrown in all kinds of other veggies into this and it turns out great - also subbed parm for cheese per other reviewers. Big hit at potluck!

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Jill aH

Reviewed: Jul. 10, 2012

Good flavor, it held together better after it cooled and firmed up. I also used some yellow squash in it. Thanks for the recipe.

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Reviewer:

sassyoldlady

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

Reviewed: Sep. 20, 2010

This was excellent. My 4 year old loved it too! I added 1 cup cheddar cheese and used a smaller baking dish than recommended.

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charlottemaja

Reviewed: Feb. 28, 2010

added green chilies & used as side dish-great!

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Blue Haired Granny

Cooking Level: Beginning

Reviewed: Sep. 19, 2009

This was OK. It was definately on the bland side. Sorry but I won't be making this again.

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Reviewer:

Tamara

Cooking Level: Intermediate

Home Town: Lisbon, Maine, USA

Living In: Laconia, New Hampshire, USA

Reviewed: Sep. 13, 2009

Great appetizer recipe! I put the batter in my mini cupcakes pan (instead of the square cuts U get from a pan). I did grate the zucchini & drained on paper towel. I added lots of habenero's for extra hot flavor and sprinled parmesan cheese on top when just about cooked! I brought to a family party and were gone in no time...Everyone loved them!

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Reviewer:

Summer

Cooking Level: Intermediate

Home Town: Saratoga Springs, New York, USA

Reviewed: Sep. 11, 2009

First off let me apologize for this review. I did not make this recipe as submitted. I needed to get rid of some of my peter pan summer squash and decided to tweak this for a veggie side dish for dinner. How it turned out it could very well be used as an appetizer. But with my modifications, it turned out fantastic. Even my non-veggie eaters devoured this before anything else on their dinner plate. First off, the 36 servings makes a small side dish so don't be afraid to do that amount. It seemed like too much at first so I cut it down to 18 but ended up adding back in to get the 36 servings. I shredded 3 large peter pan squash (also known as summer squash)to get 3 cups squash. Used only 1/3 cup oil as others suggested. Used green chives (both the white and green parts) instead of white. Used parmesan cheese instead of the cheddar. And here's what I think made the dish. I used two 4 ounce cans of diced green chili peppers. I also added thinly sliced green bell peppers in the batter and layed on top for a nice presentation. I also sprinkled the top with parmesan cheese and paprika. And we served it with Franks hot sauce for dipping. Those are the keys to this being fantastic. The diced chili peppers added huge flavor to this dish. And the dipping sauce sealed the deal. This did turn out like a quiche dish so cut the eggs down to two if you want a more decadent dish.

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Reviewer:

JanNoel

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Woodland Hills, California, USA

Reviewed: Sep. 10, 2009

Definitely had a great taste - I received a lot of compliments. However, I don't know how we're expected to cut this into "bites". I cut it into squares and served more as a side dish or a casserole. Bake time is definitely longer than posted - about 15 minutes longer.

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