Reviewed: Feb. 2, 2011

This was too salty by itself. When I ate it with other foods it was great. Next time, I'll drain the chilies and not add additional salt. I ate the leftovers on a flour tortilla with meat and additional veggies. Yum!

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16 users found this review helpful

Reviewer:

Lizzie H

Cooking Level: Expert

Living In: Ravenna, Ohio, USA

Reviewed: Nov. 14, 2010

Everyone loved this recipe. I got a request to make it again from my husband :) I thought there was alot of eggs for being called Cheesy Zucchini Casserole. I also added an onion to the mix. I cut the zucchini in fourths and then sliced it down to make my bits and it worked perfectly. PS-I was kinda scared the green chillies would make it spicy and they were not....just added some flavor. (I do not like spice as much as others)

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Reviewer:

Light827

Reviewed: Jul. 20, 2010

I cut this in half, except for using the whole can of chilies. I also used cheddar & mozarella cheese because it's what I had on hand, but I bet the colby jack would be great. It was delicious! Thanks for a great recipe.

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2 users found this review helpful

Reviewer:

chefkibort

Cooking Level: Intermediate

Reviewed: Feb. 3, 2010

Can't give it any more stars because for me the taste fell flat. It had a good flavor but something was definitly missing even with the black and red pepper I added. But it was an interesting departure for typical zuke dishes. I also would have liked the texture better if I had thinly sliced the zuchinni rather than the 1/2" cubes.

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2 users found this review helpful

Reviewer:

M. Goldman

Cooking Level: Expert

Living In: Grand Isle, Louisiana, USA

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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2 users found this review helpful

Reviewer:

Marcie Hines

Reviewed: Mar. 30, 2009

Okay. Not great. Egg should be in the title.

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2 users found this review helpful

Reviewer:

LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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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Reviewer:

AmsChristina

Cooking Level: Intermediate

Living In: Chico, California, USA

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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5 users found this review helpful

Reviewer:

KANANICOOKS

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Sarajevo, Federation Of Bosnia And Herzegovina, Bosnia And Herzegovina

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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Reviewer:

5boys2cook4

Cooking Level: Intermediate

Home Town: North Ogden, Utah, USA

Living In: Cedar City, Utah, USA

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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