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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Jul. 21, 2008
My husband and I really enjoyed this. I made a few small changes...doubled the garlic and cheese, and if you keep the layers of zucchini under the meat mixture, there is no need to precook it. We will definitly have this again!
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MSMOM1
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Aug. 14, 2007
i put ricotta instead of cottage chesse but it was yummy
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1 user found this review helpful

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jes
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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Nov. 4, 2006
This wasn't bad, but if I'm going to make a meat/rice/zucchini dish, I'll stick with "Cheesy Sausage Zucchini Casserole" from this site. Sausage seemed to be a better pairing than ground beef, though I might adopt the garlic/basil idea from this one. I also don't see the need to layer the zucchini on top and bottom unless presentation is important to you (and with two toddlers, it isn't), so if you're in a hurry, mix away!
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Reviewer:

MAMABEAR2TWOCUBS
Cooking Level: Intermediate
Home Town: Kokomo, Indiana, USA
Living In: Poway, California, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Oct. 20, 2006
This was a pretty simple, tasty casserole dish. I made a couple changes when I made it. 1. I used some yellow squash in addition to the zucchini (I didn't buy quite enough zucchini at the store, so I used some squash I had in the fridge to substitute... it turned out nicely). 2. I used dried herbs instead of fresh and used about half as much. 3. I doubled the cheese on top... you can never have too much cheese! :) 4. I sprinkled some mild green Tabasco sauce on the finished product for some zing. Very good, would make again!
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6 users found this review helpful

Reviewer:

Kelly M.
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