Reviewed: Feb. 8, 2007

This sounds good but I use a a similar recipe from Rachael Ray that is Calabacitas Caserole with Polenta and Cheese. It has a lot more seasoning in it,less cheese and sliced polenta is layered on top before the cheese. Really good and everyone loved it.

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lowfat and living it

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Reviewed: Nov. 3, 2006

I've got to admit, I wasn't too sure about adding the sugar to this side dish with the veggies and cheese. But I did as the recipe said and LOVED the taste! The taste blended in well. My husband couldn't get enough of it and he usually prefers no veggies.

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Mari-Mar

Cooking Level: Intermediate

Living In: Hayward, California, USA

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Reviewed: Jun. 24, 2006

Delicious but a little runny.

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Janet

Cooking Level: Intermediate

Home Town: Harrison, Maine, USA

Living In: Carlsbad, California, USA

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Reviewed: Jun. 24, 2006

At first, I was going to rate this recipe 3 stars. I had to add A LOT of spices before it tasted less bland and I was even tempted to add bacon! Which means something because I'm not one of those "let's add bacon to everthing" cook... Then I checked the amount of cheese and noticed I had used only a third of the recommended amount! I guess with 1.5 lb of cheese it won't be bland anymore. However, we really enjoyed the dish and I'm probably making it again soon. With less cheese and more spices, it's healthier and you can afford it several times a month!

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Jun. 4, 2006

This was so easy and tasty. I made a couple of modifications; I drained the liquid once the veggies were done leaving just a little and stirred in 4 cups of shredded Montery Jack cheese. The cheese melted easily and I did not put it back on the stove. I will definitely keep this one and our guest wouldn't leave without the recipe.

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Trisha

Cooking Level: Intermediate

Living In: Oakland, California, USA

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Reviewed: Jun. 2, 2006

Very good. I use fresh corn and butter instead of the vegetable oil. Also, I omit the sugar and use about 1/2 pound of sliced cheddar cheese. I use 1 diced jalapeno chile instead of the bell pepper to give it more of a kick. Make sure you let the cheese completely melt before serving.

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Vero

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Reviewed: Apr. 17, 2006

Awesome recipe, easy to make and healthy! Very low carb friendly if you use sweetner instead of sugar!!

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LYLMYSSEB

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Reviewed: Mar. 26, 2006

This was fantastic! I didn't have everything on hand, so I had to substitute and used frozen corn for the canned, drained canned diced tomatoes for the fresh, and about 1/2 pound of shreeded Montery jack, and 1/4 pound shredded Mexican mixture (cheddar/M. jack/queso/asedero). I also added a dash of Adobo seasoning and some roasted garlic. Due to my entree taking longer than I thought, I cooked the vegetables as directed, then mixed in the cheese and finished it like a casserole in the oven. This dish will be put into regular rotation. It may be fattening with all that cheese, but the taste is well worth it! Thanks for sharing. :)

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SHINDAGRL

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Reviewed: Mar. 15, 2006

This was so good, everyone loved it and asked for the recipe. After I cooked it on the stove I covered it in more cheese and baked it like a casserole so it would be hot with the meal. Defenitely will make again!!

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HEATHERIRZ2001

Cooking Level: Expert

Home Town: Ridgely, Maryland, USA

Living In: Denton, Maryland, USA

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Reviewed: Dec. 26, 2005

WHOA! That is a TON of cheese. We cooked everything in a huge skillet for about 15 minutes with the lid on. Then shut off the heat and let rest about 30 minutes. As we transfered the zucchini to the serving dish, we slowly sprinkled in the cheese in layers and stirred as we went. Out of a 1 pound bag, we used MAYBE 1/3rd of it. It was cheese enough to hold the various veggies together without being overwhelming and making a huge mess. (Also cut a ton of calories out of it) Definately will make again.

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AJMWEBBER

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Reviewed: Aug. 30, 2005

This was a watery, gloppy mess. It was like vegetable soup with globs of cheese in it. Although it tasted OK, I will not make this again.

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Dersey73

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Reviewed: Aug. 8, 2005

This was VERY good! My friend from Mexico made this for me before using chayote, but plain zucchini worked for me tonight. I was able to pick all the veggie ingredients right out of my garden. I did add several cloves of roasted garlic, which was very yummy. I also added a little chile powder in the end. My husband is very picky and he LOVED it. Thanks!

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Jamie Hensley

Cooking Level: Intermediate

Living In: Roseburg, Oregon, USA

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Reviewed: Aug. 6, 2005

I used only 1 lb. of cheese, but this was a very tasty and easy to prepare recipe.

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TDAVIESWV

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Reviewed: Jul. 20, 2005

This recipe serves more than 6 and should be called Cheese with Vegetables. I will make it again, but with a reduced amount of cheese. Otherwise it was very good. Thanks for sharing.

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GAYLE521

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Reviewed: Nov. 11, 2004

This was really pretty, with all the colors of the vegtables, but I followed the instructions and just put the cheese on top without mixing it in. When I served it the cheese wasn't very well incorporated with the vegetables and it kind of just slipped off the top when you tried to eat it. I like everything in it so I think I will try making it again with the following modifications. First I think I will use 1/4 of the cheese to make a cheese sauce to poor over the veggies after the inital cooking stage. I will mix this with the veggies before placing the remaining cheese on top as directed. Second, after cooking for a bit to melt the cheese on top, I think I'll add a breadcrumb/spice/salt & pepper mixture to the top and broil it for a few minutes so that it's nice and crispy on top. We'll see how that goes.

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MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Oct. 29, 2004

These waterbased vegies are a great compliment to some of the heavy textured mexican foods.Very easy to make.The 20 students I cooked for loved it-a good testimony of a good recipe.

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