Reviewed: Feb. 23, 2012

Loved how this turned out! Took some time to take but after it was all said and done it was worth it. If you guys want a better version of this recipe check it out at

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Reviewer:

DAILEY

Reviewed: Oct. 18, 2011

Good...but I think it was still a llittle bland. Will try using more seasoning next go round.

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Reviewer:

tenderbelle61

Cooking Level: Expert

Home Town: Sylacauga, Alabama, USA

Living In: Orlando, Florida, USA

Reviewed: Oct. 13, 2011

These were an absolutely delicious way to use up all that zucchini from the garden! Very easy to make. I served them with warm marinara sauce. They disappeared quick.

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Reviewer:

Sparky15003

Cooking Level: Intermediate

Home Town: Moorefield, West Virginia, USA

Living In: Ambridge, Pennsylvania, USA

Reviewed: Oct. 9, 2011

I followed this recipe to a T and they came out bland, flat as a pancake and I will pass on ever making this again.

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My 3 Babies

Cooking Level: Intermediate

Living In: Cranesville, Pennsylvania, USA

Reviewed: Sep. 24, 2011

Great, easy appetizer that allows room for error. However, as other reviewers mentioned, you MUST squeeze the water out of the zucchini. I just used shredded zucchini, not necessary to dice and used italian seasoning for a little more flavor than just the basil.

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Cook Kerri

Reviewed: Aug. 4, 2011

I sauteed an onion and some garlic and added it to the mix. I also made some spaghetti sauce and topped them. Makes a great supper!

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Reviewer:

jjsjsully

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jul. 29, 2011

We all thought these were really good. I squeezed out the excess water like suggested and added crushed red pepper flakes. Like I said, we liked them and will make again, but needs a little something more. I guess I will keep experementing.

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Reviewer:

spatula flipper

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Jul. 24, 2011

Very different, and quite good. I followed other reviewers who said use fresh basil and not dried, but they actually could have gone without any basil at all. I guess I'm just not a big basil fan. The only thing I did differently was add onion powder. I'll make these again. Maybe next time the kids will try them.

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CN29URSERY

Reviewed: Jul. 19, 2011

So good! I cut this down for a small family. I grated 1-1# zucchini and salted it and drained before proceeding with all the cheese and 1/3 of the rest of the ingredients. Never have too much cheese. The mixture was thick (like muffin batter?) and I used 1 large TBL. per fritter in just a little oil in a hot skillet. It made about 12 21/2" round fritters. Very tasty. Will be making these often. UPDATE: I took these to my county fair as a vegetarian appetizer. The recipe was given first place in it's category.

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Reviewer:

normal

Cooking Level: Intermediate

Living In: Bowling Green, Ohio, USA

Reviewed: Jul. 7, 2011

Really Enjoyed this...added some garlic powder to the mixture. The fresh basil really added some fresh flavor to these and I made sure to squeeze all excess water that I could from the zucchini before I mixed it. I'm looking forward to using up my zucchini bounty with this recipe!

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