This is a good recipe, just a bit bland. I kicked it up a notch (groan) by sauteing the zucchini halves in olive oil, black pepper, thyme, basil, minced onion and garlic powder. After I made sure they were 'soft' enough I placed them in the casserole dish and used ground chicken (cooked in the same pan as the zucchini so that the seasonings were still around, I just added salt). Mixed the corn with the chicken for the last five minutes and then poured that mix over the squash. Topped with some Bertoli's Sun-Dried Tomato sauce. Baked for the time suggested and then addded a bunch of cheese on top. It turned out pretty good, but I think next time I will just cut up the zucchini instead of halving it. It's just too bulky and hard to serve. Plus, I had an overabundance of juice for some reason. Weird.
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