The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 18, 2009
OK--recipe called for too much salt for my taste. Cooked without salt the second time, it still has a fainty salty taste--maybe from the cheese. Seasonings are not quite right.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: Mar. 30, 2009
Okay. Not great. Egg should be in the title.
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Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 5, 2009
Made some adjustments to this recipe based on what I had on hand and it came out delicious! I left out the green chilies and baking powder. Used only 3 zucchinis, 3 eggs, 1 1/4 cups Colby cheese, and about 2/3 cup nonfat milk. I added a 1/2 can cream of mushroom soup, about 3 T sauteed onion, and a dash of fresh ground pepper. Hubby says it's a keeper!
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Cooking Level: Intermediate

Living In: Chico, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 29, 2008
This is a great side dish. I made it with a cup of cheddar and a cup of mozzerella and used crushed cornflakes instead of crackers for the topping because it is what I had available. My kids and even my husband, who seems to be allergic to any food that is green all had second helpings!
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Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 15, 2008
I'm not crazy about this recipe, but it's pretty good. I didn't precook the zucchini, but reduced the milk by 1/4 cup and increased the cooking time by 5 or 10 minutes. I think it would make a good breakfast dish if you added sausage.
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Cooking Level: Intermediate

Home Town: North Ogden, Utah, USA
Living In: Cedar City, Utah, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 10, 2008
Just was not majorly impressed with this dish. I followed the recommendations other's shared, but found the casserole to mediocre. I would not make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 9, 2008
Pretty good at getting rid of the overflow of zucchini from our garden. You could even throw meat into this or more veggies. I added garlic to make it taste better cause it can be a little bland without the peppers.
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Cooking Level: Expert

Home Town: Eureka, California, USA
Living In: Santa Rosa, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 8, 2008
Great side dish. I actually made it for dinner with one very large zucchini and it wasn't quite a dinner on its own. It would be great to take for a fall potluck. I made mine in a 2.5 quart casserole dish and also added onion as others suggested.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Aug. 26, 2008
Excellent! Everyone in the family (including two toddlers!) ate seconds of it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Aug. 18, 2008
Great Recipe! I make mine with 1/2 eggplant and 1/2 zucchini. I also use egg substitute and fat free milk to make it healthier.
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Aug. 1, 2008
This is so yummy! After reading some of the other reviews I did make a view additions for our personal taste. I made half the recipe, which turned out great. I used the whole 4oz can of green chilies for half the recipe. I cut the zucchini into 1/2"x1/2" cubes. I added garlic and onion powder as well as fresh ground black pepper to my egg mixture. I used cheddar cheese and I shredded some Pepper Jack cheese in also. It turned out fabulously! Will definitely make again and would share with others. What a great way to use all that "extra" zucchini.
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Cooking Level: Expert

Home Town: Beckley, West Virginia, USA
Living In: Union Beach, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 30, 2008
Oh, my, but what a wonderful recipe! This will replace one that I always took to church potlucks and for groups at my house. I didn't have quite enough zucchini, so I added one yellow crookneck to the zucchini. The chiles are not overpowering for people who like things blander.
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Cooking Level: Expert

Home Town: Steelville, Missouri, USA
Living In: Charleston, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
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Reviewed: Jul. 29, 2008
Thanks for the great recipe. My family loved it. I did use onion when I boiled the zucchini. I also used 2 yellow summer squash along with 2 big zucchinis. I love the chilies, in fact, next time I might use 2 cans. Didn't have bread crumbs, so I used 1 pkg. Ritz crackers crushed and 4 Tbsp. melted butter for the top. Also used sharp cheddar and some mozz. because that's what I had. Will definitely make again. I've been looking for something different to do with all the squash from the garden. Thanks Effie!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 28, 2008
My family really enjoyed this wonderful casserole. I made a few adjustments for our taste and to make prep quicker. I did not precook the zucchini so I reduced the milk to 1/4 cup to make up for it, added chopped onion and garlic plus some pepper. I then added 10 minutes to the cooking time to make sure the zucchini was cooked through and it turned out perfect. Thank you Effie for a wonderful recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 21, 2008
This was great. I have done it with yellow-scalloped summer squash too. You can substitute sliced green onion for the chilies for a more subtle dish that will go with anything. I did not even bother to top it with the crumb mixture and it was still terrific !
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 14, 2008
My boyfriend and I loved this recipe. It was easy to make and delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 8, 2008
This was very good. I also added onion to the boiling zucchini as well as minced fresh garlic. Will make again
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NC

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 2, 2008
I loved this dish! I made it for a church potluck and was worried because it had to sit in a warming oven for 2 hours. But it was moist and delicious. I made it again last night to go with fried ham and it was even better than the first time. However, I have a question about the "diced" zucchini. Does that really mean "chopped"? Diced is really small, tiny, pieces in my opinion, and I would love to hear what the other reviewers did.
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Cooking Level: Expert

Home Town: Fullerton, California, USA
Living In: Peachtree City, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 13, 2007
My sister made this for Thanksgiving this year. I was soooooooo surprised it actually tasted great! She's not the greatest cook- her Indian food taste like a foot (and she was stingy with it), but this was remarkable! I'm making it for my husband's Christmas party!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 13, 2007
This was really good and the kids liked it too. i added a handful of cornmeal, but otherwise followed the recipe. I wonder about grating the zucchini instead of dicing it, and the throwing it raw? I might try that next time. Thanks for a great recipe!
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Jen

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