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.

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.

We did not care for this at all. Very bland. Would not recommend.

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!

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!

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!)

This was great! I salted the zucchini and squeezed it almost dry in a towel before mixing. Tasty!

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...!!

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.

Needs a little extra something. I'll take reviewers' advice next time and add some diced red pepper and maybe some bacon. Not a bad way to use up some zucchini.

This is my husband's rating, as I don't really like cornbread. The only changes I made was to use egg substitute, add 1/2 jar roasted red peppers, and added extra cheddar at the end because the cheese on top got very brown and I wanted a more melted cheese texture on top. I also squeezed the moisture out of the shredded zucchini, which might have made the casserole a little dry, so I would still do that next time but would add an extra egg to compensate and make it a little eggier.

Mine came out good, but I followed the suggestions made by the raters - drain water off zucchini, add basil and garlic, cover 45 minutes, mix all cheese in, 1/2 onion.

Wonderful! I, too, squeezed salted zucchini out for about 45 mins - I got about 1-1.5 cups! I also use a larger dish cause its what I found. I substituted/changed: 3 egg whites instead of two eggs, used a little under 1/4 cup of onion instead of one whole, added a chopped jalapeño pepper, used 2% cheese, added 1/2 cup of steamed broccoli, oregano, fresh basil, chives, garlic salt, and a tomato which I added later. I baked the mix minus the tomato for 30 mins. I added a sliced de-seeded tomato to the top and then sprinkled with salt, little bit of bread crumbs, cheese, and a little more bread crumbs and broiled until crispy. Gonna put this into my casserole collection.

This recipe was very good. I used three cups of zucchini and one cup of mushrooms, 1 1/2 cups of fat free cornbread mix, 1/2 cup egg substitute and 1/2 cup reduced fat cheddar cheese (I'm very weight conscious). The only thing is I would only bake it for 50 minutes, adding the cheese on the last 5 minutes. Will definitely make it again!

Really good, my husband raved about it. I added 1/2 orange pepper. I also used 1 whole egg + one egg white, instead of the 2. My 3 yr old loved squeezing the water out of the zucchini. I would leave out the cheese that goes on top next time.

I did not care for this recipe.

I liked it but my husband thought it was missing something.