The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 4, 2009
A solid recipe. Only changes I'd make are: Blanche the squash instead of boiling for a full 5 minutes. Use a slightly less salty stuffing mix type.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 2, 2009
This is one of my favorites. The only change I made is substituting low fat mayonnaise for the butter. Everyone loves this.
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Cooking Level: Expert

Living In: Elgin, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 2, 2009
I got this recipe from one of my coworkers. It is the best! Great way to use up the zucchini. Instead of doing it in layers, I mix it all together, spray the pan with no stick spray and then bake. This would be great with some chicken in it as someone else suggested.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 25, 2009
This is a great recipe! I diced the zucchini and cooked it, onions, & carrots in butter. Then, I mixed all the ingredients together (even all of dry stuffing mix) and put it all in the pan at once. I did not layer it. The casserole came out of the oven with a golden color (from carrots) and green speckled (very attractive look). Tasted wonderful. It is the best zucchini casserole that I ever tasted. I plan on adding diced chicken the next time I make it (which will probably be this week). Picking zucchini everyday from garden.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 16, 2009
I used mushrooms instead of carrots and added Italian sausage, which gave the dish a very brunch-like feel. My friends and co-workers loved it. I mean LOVED it, but I found it too salty. Probably my fault though for adding the sausage. I would suggest if you add a seasoned meat, to get unflavored stuffing mix.
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Cooking Level: Beginning

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 14, 2009
I made some changes based on what I had. No carrots, sauteed the zucchini and onions, used cream of celery soup, & added left over chicken fingers. Also I put the stuffing only on the top because there didn't seem to be enough for both top and bottom. Thanks for the recipe--it's a good jumping off point. Oh...low fat sour cream is just fine and I used 1/4 cup butter and 1/4 cup chicke broth for the stuffing.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 10, 2009
i added peas to it and it is great
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The reviewer gave this recipe 2 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 5, 2009
This was ok but I would definitely need to up the ammount of stuffing mix and maybe use some additional veggies. All in all an ok recipe that I don't think I will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 25, 2009
My entire family loves this dish! I add mixed veggies depending on what we feel like. Can also substitute cream of mushroom for the cream of chicken and hemp milk with vinegar instead of sour cream to make this dish almost entirely vegan.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: May 13, 2009
My husband hates vegetables and he loved this dish. I added chicken and a little cheddar cheese to make it a complete meal. Great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 29, 2009
My picky husband loved this. I did not add the carrots, but added browned sausage. As with other comments, I sauteed the onions, zucchini. Will definitely make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 5, 2009
I made some changes to cut the fat way back. I used cream of mushroom-reduced fat. Refused fat sour cream and about 1/2 stick of butter instead of a whole stick. Im sure its way better the other way but i dont like to eat all that fat. I would make it again.
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Cooking Level: Intermediate

Home Town: Lake City, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Feb. 16, 2009
I've been making this and eating this casserole made by other family members for years! It's one of my favorites. I omit the carrots, though, and use plain bread crumbs as opposed to the chicken flavored kind, which can be overpowering. I also sautee the zucchini and leave the onion raw to cook in the casserole - turns out perfect every time!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Dec. 17, 2008
This is a different yet yummy recipe. I didn't use as much zucchini as it called for and added diced carrots that I first sauteed in butter. Delicious!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 20, 2008
Next time I would saute my veggies rather than boil...as they were a little too "water logged" even after draining well...However, I will make it again! Thanks for sharing!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 16, 2008
Although grandma never made this dish, it tastes like something she would. My girlfried is a vegetarian so I sub cream of mushroom. I've used half zuch and half yellow squash with great results.I also saute instead of boil and add garlic and crushed red pepper to the pan. I've made it about four times this season so I'd say it's a winner.
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Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Sep. 28, 2008
We LOVE this recipe!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Sep. 17, 2008
I saute the onions, zuchini and add squash. I also make a little extra stuffing to make sure there is plenty on top to get crusty. Very good, tastes like Thanksgiving in a dish!
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Cooking Level: Intermediate

Living In: Caldwell, Idaho, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 28, 2008
It was alright. I left out the sour cream and added some cubed chicken. For me, the stuffing overpowered everything else. If I were to make it again, I would use this dish as a side, and not as a main course.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 19, 2008
Nice flavors,easy to make.
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Cooking Level: Expert

Home Town: Buffalo, New York, USA
Living In: Sardinia, New York, USA

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