The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 4, 2009
This is a GREAT way to use those overly large squash! I added 2 cooked, chopped sausages that were leftovers and this became a complete meal.
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Cooking Level: Intermediate

Home Town: Chestertown, Maryland, USA
Living In: Dover, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 26, 2009
This is a simple and delicious recipe. I grated 3 zucchinis and it was a little more than called for but I used it all. I tried to "drain" the excess water out but there was none. I followed the recipe as writtn and didn't have any problems with it being gooey, it came out perfectly as written! Next time, I may add cooked sausage or bacon and see how it turns out. Thanks for a new twist on zucchini casserole!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 2, 2009
Very tasty! I was looking for something different from my usual zucchini casserole recipe and decided to try this. It couldn't be easier to prepare and boy is it good. I had no problem with too much water from the zucchini - it came out perfect following the recipe to a "T" and the cooking time of 1 hr. is right on. I couldn't wait for lunch today to have some of the leftovers!
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Cooking Level: Expert

Home Town: South Lake Tahoe, Nevada, USA
Living In: Castleton, Vermont, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: May 27, 2009
Wow, I got this recipe from someone's comment on another recipe and it is great! I followed the helpful hints of squeezing the zucchini and yellow squash, plus added minced garlic and basil. Mine cooked in a 2 qt dish for 50 minutes and turned out great! My red meat loving husband even loved it! Thanks for the great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: May 19, 2009
Made exactly as written and was DELICIOUS!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 6, 2009
I added a good amount of minced garlic and used finely chopped zucchini instead of shredded, but otherwise I followed this as described, and it was a little dry for me. I would probably add something like stewed tomatoes next time to give it more moisture.
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Meg

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 26, 2009
I thought this dish was bland and a bit mushy (even after squeezing excess water from the zucchini). The texture was better the next day, as was the taste with extra seasonings and cheese.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 9, 2009
3 1/2 stars actually. It is good not great. I followed the recipe exactly. The first helping was pretty good, but then it gets to be a bit much. Do only have this as a side dish. I am a vegetarian so I made it as a meal and it lost it pizzazz after the fifth bite. So I say if you are looking for a different side dish go for it. I also don't see any need for alteration. (BTW- I used 4cups of shredded frozen zucchini that I had from the fall harvest. I worked out perfect.)
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Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 6, 2009
super easy to make!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 6, 2009
very good and easy to make on a weeknight. i would let it sit for a few minutes next time. it was a little wet out of the oven,but when it firmed up a bit was very good. kids even liked it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 28, 2008
This was good and easy to make. Worked great for a Christmas eve pot luck.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 13, 2008
I improviced this recipe quite a bit. I had left over corn mush that was rejected by my husband for being too bland. I mixed it with eggs, cheese, and extra seasonings. I used late season vegetables from my garden such as zucchini, broccoli, leek, and collards. I topped it all with cheese and bread crumbs. It came out pretty good. I bet tomorrow it will be delicious. A great way to use left over corn mush instead of throwing it away, never thought of it in a casserole. I think the whole dish cost me $2.00.
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Home Town: Kerava, Uusimaa, Finland

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 30, 2008
I thought this was very good. I roasted the onion along with some red bell pepper, used about 3/4 cup of mozzarella and 1/4 parmesan instead of the cheddar and used 1/2 cup egg substitute. Also added the basil as someone else suggested.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 17, 2008
We did not care for this at all. Very bland. Would not recommend.
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mc

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 3, 2008
I made this with a few alterations: I substituted the cheddar for part-skim mozzarella and I used a smaller cornbread mix. I cooked it for 45 minutes instead of one hour and it came out PERFECT. I will be making this again for sure. Got my husband to eat vegetables!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
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Reviewed: Sep. 25, 2008
What a great new way to use cornbread mix! I didn't have zucchini so I used 2 cups yellow squash (squeezed dry) and 2 cups carrots. Used a small onion and minced a dried basil leaf. To cut back on calories I only used 2 ounces of cheddar cheese. Used foil for the first 45 minutes. It looked so pretty I couldn't wait to try it. It is moist and tasty. Addicting!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 24, 2008
I used Trader Joe's cornbread mix, which is pretty sweet. I left out the salt, drained the zucchini dry of most of its moisture, and made it in a 13x9 pan. I added the second batch of cheese the last 15 minutes of baking. Baked it for about 40-45 minutes. This was a great recipe. Definitely will make again. (The second time I made it I added cooked, crumbled bacon. Yum-o!)
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Cooking Level: Expert

Home Town: Indiana, Pennsylvania, USA
Living In: Centreville, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 18, 2008
This was great! I salted the zucchini and squeezed it almost dry in a towel before mixing. Tasty!
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Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 8, 2008
Great recipe! I decided to dice rather than shred the zucchini/yellow squash mix, and mixed mexican blend of cheese in completely with batter, but otherwise left this easy side the same. Also used a zesty no-salt mix to cut back on salt, and will add more spice next time to bring out flavors... Great late summer, early fall treat!! Thanks...!!
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Home Town: Huntington, New York, USA
Living In: New Carlisle, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 7, 2008
This tasted great. I didn't have time to drain the zucchini so I added a little more cornbread mix. This only needed to be baked for about 45 minutes.
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Cooking Level: Intermediate

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