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Reviewed: Nov. 1, 2008

I probably shouldn't be rating this recipe because I did modify it, but the recipe with alterations made a delicous breakfast! My boyfriend said it's a keeper. I reduced the biscuit mix to 1/2 cup since i wanted it to be less bready and substituted a 1/4 cup of milk for the oil to make the dish less fattening. Finally the only other change I made was to grate the zuchinni. The dish had a wonderful light texture. Thanks for this recipe!

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MTFETYKO

	Cooking Level: Intermediate Living In: Stow, Ohio, USA
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Reviewed: Jun. 15, 2008

I am so impressed with this recipe. I wasn't sure how it was going to work out--I used my smallest zucchinis and it still looked like too much zuc to bread, but it worked out beautifully. It's perfectly spiced and seasoned, the baking time is perfect for the zucs to come out moist and not slimy. The bread is a nice egg bread. It was really delicious. I sliced the zucs as thin as I could get them--I'm no chef, so the slices were rustic rather than paper. So let's call them 1/8" slices, and rounds. I grated the parmesan off a block I had around, rather than using the stuff from a shaker. I didn't have any seasoning salt, so I used paprika and some other stuff with a little salt. My kids ate it and my husband liked it, so it's a keeper in my book.

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Reviewer:

shris

	Cooking Level: Intermediate Living In: Charlotte, North Carolina, USA
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Reviewed: Jul. 27, 2007

Really enjoyed this! I added a little extra parmesan and doubled the spices called for, and it came out nice and flavorful!

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Reviewer:

NNancy1964


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Reviewed: Jun. 16, 2003

I made this for a family brunch and it was a huge success! Took 30 minutes exactly in the oven. I replaced the Parmesan with a cheddar/Monterey blend and it was delicious. I also had a hard time finding seasoning salt so I made my own concoction and added it to the mix. It got rave reviews and 2 people asked for the recipe!

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Reviewer:

IZALIKA


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Reviewed: Feb. 4, 2003

Very tasty recipe and a great use for a bountiful crop of zucchini. I used crookneck and zucchini. Next time, I'm going to add cheddar or Velveeta on top for extra taste.

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Reviewer:

Barbara


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Reviewed: Feb. 4, 2003

this recipe is very delicious, however, you need to adjust the baking time to 85 - 90 minutes, which is lightly golden brown & toothpick comes out clean. Our oven temperature is a perfect 350. Excellent warmed up next day in the microwave!

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