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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jul. 23, 2008
I made this without tomato, and with seasoned stuffing (I left out the other seasonings), and it was delicious! We're definitely making this again.
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LauraB
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Jul. 19, 2008
I reduced the amount of stuffing and cheese by half, and I used part cheddar and part pepper jack. Other than that I made it as directed. I took it to a church potluck and got several requests for the recipe. We liked it a lot. The vegie mixture is essentially like a ratatouille and good all by itself, too!
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L.A.B.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: May 19, 2008
This was very good, but was missing "something"... Not sure what, maybe adding green beans or something like basil or another spice. I'll make this again and do some tweaking (once I can figure out what I'd add!).
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SPMURRAY
Living In: Saco, Maine, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Mar. 22, 2008
This was pretty good. I definitely would say that you need to use the herbed stuffing instead of the plain because almost all of the flavor came from the stuffing. I love stuffing, so it was fine. I thought it reheated fine the next day. I didn't precook the stuffing but let it cook in the casserole with the juices and it was good.
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Reviewer:

Jennifer
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Feb. 16, 2008
Excellent recipe and I loved all the veggies in it. Next time I think I'll add some mushrooms, garlic, really anything could be added. Thank you!
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Reviewer:

bwmn
Cooking Level: Beginning
Home Town: Annandale, Virginia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Dec. 3, 2007
Excellent recipe. My family loved it. My neighbor who doesn't like eggplant or zucchini couldn't believe how good it was.
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Reviewer:

DIANE BULANDA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 6, 2007
I was looking for a recipe to use some of my garden produce in -- zucchini, eggplants, tomatoes. My husband is not fond of onions(and I am) so instead of the 8 oz. of stuffing, I used a box mix with added onion and I also added baby portabella mushrooms(about 3/4 cup). My husband didn't even mind that there was no meat! I also used reduced fat cheddar instead of regular.
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Reviewer:

KIMJNSN
Cooking Level: Expert
Living In: Chicago, Illinois, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Sep. 26, 2007
Huge hit at our house. This was so flavorful, everyone got seconds. I made it a week ago and already I am being asked to make it again.
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COLEYE
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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
Reviewed: Sep. 11, 2007
It's okay, but for me it came out a lot like stuffing mixed with veggies with some cheese on top. I did follow the recipe somewhat loosely and it was acceptably tasty but I'd try something a little moister/more cohesive next time.
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JulieI
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Sep. 6, 2007
This was excellent with a few changes that I made: I added 3/4 cup boiling water to the stuffing mix and decreased the butter to 2 tbsp. Baked the veggies and added garlic and green pepper. Didn't have Colby so I used some shredded Swiss and Provolone. I did add a little extra thyme also. What a great way to use up the summer vegetables. Thanks for sharing!
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Reviewer:

Bonnie Duarte
Cooking Level: Expert
Home Town: College Park, Maryland, USA
Living In: Candia, New Hampshire, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Sep. 4, 2007
I read the reviews before making this, I was worried about the stuffing getting mushy, so I took a cup of the stuffing mix and mixed with the melted butter and a little bit of water and used it to top the casserole for a nice topping. It came out nice and crunchy, It was fantastic, the stuffing did not overpower the casserole either. I will be making this again.
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Kitty
Photo by Allrecipes
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Aug. 25, 2007
This was a real nice change from the usale side dish. I used stove top made with 1 1/2 cups of water, and left out the butter. Also add 1 clove minced garlic.
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Reviewer:

Debbwl56
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Cooking Level: Intermediate
Living In: Sacramento, California, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Aug. 12, 2007
This casserole was fantastic. My family loved it and before the first one was even gone, they asked me to make another! I agree with other reviewers about the bread stuffing mix though. I didn't even use half, and next time I make this I will probably use even less. I also needed to use my wok for the vegetables (there's a LOT of them), and I added some fresh basil for a little extra flavor. Thank you for the recipe!
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Reby
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jul. 15, 2007
Really good! I changed things up a little. I perpared the stuffing on the stove top, roasted the veggies at 425 degrees for about 35 minutes. I layered the veggies as suggested and dotted a little butter on top before baking.
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CHRISTEL2003
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Cooking Level: Intermediate
Home Town: New Albany, Mississippi, USA
Living In: Saltillo, Mississippi, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 23, 2007
After reading the reviews about the stuffing being mushy I decided I would try this just mixing the stuffing with 1/4 cup of melted butter. I am glad I put most of the stuffing mixture on top because the part I layered with the vegetables was quite soft but the stuffing on top had a wonderful crunch.
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Wilemon
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Cooking Level: Expert
Home Town: Afton, Virginia, USA
Living In: Larkspur, Colorado, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 15, 2007
this was a great recipe i totally recommend it....but i wouldnt recommend cooking the bread mix...it kinda makes the casserole mushy...but over all it was good...if you dont have thyme parsley works just as well
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AGVEG
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The reviewer gave this recipe 1 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 2, 2007
This was bland.
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LAURA2379
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 11, 2006
Delicious! Followed suggestions of other posters and made a few adjustments (besides reducing serving size to 4) - added mushrooms, mini bell peppers (needed to be used up), & 2.5 cloves of minced garlic. Also used 1 tspn each of dried thyme/basil, 1/4 tspn of dried sage, a colby/monterey cheese mix and panko bread crumbs (instead of stuffing). Didn't have zucchini but did have Italian squash. The casserole came out PERFECTLY after 30 minutes in the toaster oven, complete with melted, browned cheese on top! YUM! Will definitely make again. Great way to use up seasonal veggies too.