Reviewed: Jul. 26, 2007

I thought tis was a pretty good recipe. Even my kids loved it. They didn't notice any of the vegetable. I added real cheese instead of the processed. Next time I'm going to use brown rice.

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Jessica

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Reviewed: Jul. 20, 2007

This was a great casserole. My husband wanted me to rate this for him; he said it definitely deserves 5 stars! The only change I made was to use shredded cheddar cheese (2 cups) instead of the processed.

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Gina

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2007

I followed the suggestions from several other reviews and doubled the rice, but decided the original specified quantity would have been plenty. With the additional rice, there was more starch than vegetables, and that's not the direction I am trying to go in. Used fresh mushrooms and canned tomatoes. I did use velveeta slices to top off the casserole - next time I will use cheddar.

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KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

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Reviewed: May 5, 2007

Didn't like it with the tomatos, so I made it again and took them out. Then it was awesome! I also don't put it in the oven for more than 35-40 minutes. All the stuff is cooked already, there's no reason to put it in there for an hour!

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Abby

Cooking Level: Expert

Home Town: Kittanning, Pennsylvania, USA

Living In: Killeen, Texas, USA

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Reviewed: May 4, 2007

I didn't really care much for this recipe. It was ordinary at best. Not enough rice, and for some reason, the zucchini didn't taste good to me. I couldn't finish my portion, but my husband ate all of his. It's probably not the fault of the recipe, it just didn't appeal to me for some reason, even though I generally like all the ingredients.

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Mar. 28, 2007

I was hesitant about this recipe...I mean, sausage and zucchini?! :) But it was amazing. I substituted a bit though…used spicy kielbasa and sharp cheddar, per other recommendations. I used only about 2 cups of zucchini (just because that’s all that I had) and added a can of corn after the casserole was finished…delicious! Will make again.

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missperoxide

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Reviewed: Nov. 15, 2006

Very good.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Nov. 2, 2006

This made enough for an army and was not all that great. We ate it the first night but ended up tossing the rest in the garbage.

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mbbdirks

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Reviewed: Oct. 11, 2006

I really just thought this was so-so. Im sorry but I dont think I will make it again.

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kerrilynn

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Reviewed: Oct. 7, 2006

This was great. I must confess my husband made it and gets the credit (but hey I found and printed the recipe for him right?). Couple changes, used real cheese instead of processed, and brown rice instead of white... also, he layered the casserole and cheese alternatly instead of mixing the cheese in. Yum. I love my hubby. (Next time... spicy sausage might be better!)

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MrsCdnFrog

Cooking Level: Intermediate

Home Town: Napanee, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Sep. 27, 2006

What a great casserole!! A good way to use all that zucchini from the garden!The only thing I'll change next time is the cheese--the Velveeta made it a little too rich for me--I think shr. cheddar or a shr. Mexican/taco blend would be more to my liking. My husband said he loved it just the way it was.

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roseqman

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2006

This was really good! I have to say, I really liked the Velveeta! I also used Chorizo sausage which was key. It ended up being more like a stew than a casserole but it was still really good and made great leftovers. Goes well with some crescent rolls fresh from the oven!

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HAWESA

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Aug. 22, 2006

YUMMY!! I cubed & used Hillshire Farm ready-to-eat smoked beef sausage (available in luncheon meats section in the store) because it's my husband's favorite & I always have it on hand. Saved time! Like another review said, only gently cooked the zukes and they were still tender-crisp perfect when the casserole was done. Also added a handful of FRESH mushrooms & coarse chopped Vidalia onion, instead. I also used a full box of Zatarain's wild & long grain rice not knowing it had seasonings already in it (Oops, in a hurry!) but it turned out GREAT!! I just omitted both the regular & garlic salts, and just kicked it up a few notches and added about four minced cloves of fresh garlic, instead. Mixed with a variety of cheeses (no Velveeta!!) I had on hand. Fabulous! Thanks, will make again! Even better the next day! Made a BIG batch!

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JayDubya

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 16, 2006

Excellent!! Really delicious. I made minor adjustments to the ingredients and methods. I used the recommended amount of rice, but more would probably also be good. I used Lundberg's Wild Rice Blend. Used Italian sausage. Omitted mushrooms (personal taste). Used a combination of mozzarella and cheddar/jack. Sounds good with Velveeta, but I just don't keep Velveeta on hand. [No offense to the cheese purists, but if you're eating a casserole made of white rice and sausage, I'm sure a little Velveeta wouldn't hurt.] One suggestion on the methods: saute the zucchini LIGHTLY, not until tender. If you saute until tender, and bake for one hour, you will have mushy zucchini. Already cooked veggies of any variety probably won't take baking for one hour after they are already cooked. Thanks for the recipe. I look forward to making this again.

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Thisni Caza

Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA

Living In: Topeka, Kansas, USA

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Reviewed: Aug. 12, 2006

This was great! Added a few spices, substituted a yellow seasoned rice for the white and we nixed the "cheese food" for an equivalent amount of hot pepper jack. Just for fun I threw some Tequila and Worchestire in with meat and veggies while they were cooking. It was sublime, thank you.

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Kate Fisher

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

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Reviewed: Aug. 7, 2006

Think this turned out so yummy cos I used chorizo sausage, so the taste permeated the whole dish. With reg sausage think it would be bland. Also was verging on being dry, which is to OUR taste but obviously wouldnt please some people. Defo a dish I will make regularly- thanks.

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lime pickle

Cooking Level: Beginning

Home Town: Bath, Somerset, England, U.K.

Living In: Playa Del Carmen, Quintana Roo, Mexico

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Reviewed: Jul. 27, 2006

This recipe was good, but not so spectacular that I plan to make it again. I followed the recipe as written, except I used cheddar cheese.

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dema

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Reviewed: Jun. 30, 2006

This was fantastic!!! I'm not a cook and it turned out great.

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rgrshuck

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Reviewed: Jun. 25, 2006

I didn't see the YUM coming! She's a keeper. Even my "this isn't real cheese" and "I wasn't expecting much" husband was pleasantly surprised. I double the rice (and water, duh) per some reviewers and cut the cook time down to 30 minute as dinner was running very late (and I figured everything was cooked anyway) and it was perfect. I didn't even realize until it was in the oven that it DIDN'T call for Italian sausage and I'm glad I used it -- though that combined with following the suggestions to up the oregano was overkill. I just barely cooked the zucchini so it wouldn't get too mushy in the oven. Next I'll try with pasta or orzo. UPDATE: The orzo wasn't as good as the rice!

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MAMABEAR2TWOCUBS

Cooking Level: Intermediate

Home Town: Kokomo, Indiana, USA

Living In: Poway, California, USA

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Reviewed: May 19, 2006

recipe was okay. used shredded cheddar cheese and spicy saugage. Taste was good. Not sure if I would make again though.

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mvaeth

Home Town: Satellite Beach, Florida, USA

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Cheesy Sausage Zucchini Casserole

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