Reviewed: Sep. 9, 2003

I have been making this dish for about 3 years now, and I love it. I am asked to bring it every holiday. I use half the butter and reduced fat sour cream and it is still great.

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Reviewer:

AMYD83

Reviewed: Jun. 28, 2003

This casserole was wonderful. I made a few changes based on my family's tastes and past reviews. I increased the stuffing to a 7oz bag, used 1/2c. of butter and incresed the sour cream to 3/4c. I also mixed in 3/4 of the stuffing into the zucchini, rather than half, so it wouldn't dry out. Thanks for sharing Jenny C.

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Reviewer:

ENB

Reviewed: Dec. 14, 2002

I made this to go along with the slow cooked cranberry pork loin (from this site) and we really enjoyed it. My husband is not a huge fan of zucchini but he raved about it. The stuffing I used (Pepperidge Farm) stayed pretty hard but added a nice crunch to the casserole. Next time I make it, I'll try a diff brand of stuffing.

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5 users found this review helpful

Reviewer:

TXUKGal

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Mar. 15, 2002

The recipe was great, but I used Pepperidge Farm stuffing, changed to cream of mushroom soup. I also added 1/2 C of shredded swiss cheese and 1/3 C of Parmesean/Romano cheese. Also added a little more carrott. Got great reviews and smelled wonderful. If you added some chopped left over chicken, smoked sausage or ham it would make a really good main dish.

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9 users found this review helpful

Reviewer:

M. STRINGFIELD

Reviewed: Aug. 13, 2001

After following all of the the steps (also added a minced clove of garlic), and checking on the dish half-way through cooking time, the stuffing on the bottom and top was extremley crispy (perhaps b/c I used a package of Stove Top stuffing?). I gave it a few good stirs, put it back in for 1/2 an hr, and the end result was delicious! It would not work as a main dish alone, but would be great as a very filling side dish.

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9 users found this review helpful