Reviewed: Sep. 10, 2009

Loved this! The consistency was almost like quiche - with surprisingly few eggs. I didn't have quite enough zucchini, so I used shredded carrots instead, which turned out great and added nice color! Didn't have boxed corn muffin mix, so we followed another reviewer's instructions (1/2c cornmeal + 1/2c of AP flour + 1tsp baking powder).

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Millie

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Sep. 10, 2009

Great recipe! I'm not a fan of cornbread, but this recipe looked tempting. Also a good recipe for using different veggies. I skipped the zucchini and used frozen broccoli and cauliflower (2 cups cut up into smaller pieces) and about 1/2 cup frozen spinach. I did saute 1/2 chopped vidalia onion with 1/2 chopped green pepper. Mixed the cornbread according to the boxed directions and added all the other ingredients (allowing the onion and green pepper to cool and veggies to defrost before adding). Used 1/2 cheddar cheese and 1/2 colby jack. Kept about 1/3 of the cheese for the top during last 15 minutes of baking. I used my convection oven and baked at 300 degrees for one hour. Came out Perfect! Even ate some 'cold' in the morning and thought it taste just as good or even better 'cold'! Might try adding some ham or Polish kielbasi next time. GREAT recipe as posted and for hiding those 'veggies' from the kids (and the man who doesn't like that 'green' stuff)!

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nanacool

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Sep. 9, 2009

I could snack on this all day. Search for most helpful rating. The reviewer nailed it! Oh, and no need to tell the kids there's zucchini in this dish...they'll never know.

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ruffled

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Reviewed: Sep. 9, 2009

Zucchini is notoriously inconsistent in moisture content, depending on size and ripeness, so some adjustments may need to be made for this ingredient. I do like the sweetness of the Jiffy mix in here, but would probably use more cheese, or perhaps add the sour cream or bacon suggested by others. We did like it very much.

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Nonnie

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Reviewed: Sep. 8, 2009

I followed this recipe to the letter and it was fabulous. Be sure not to sqeeze the moisture out of the zucchini. Those who complained of dryness may have done that. I might try pepper jack cheese next time.

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thepoetnmotion

Cooking Level: Expert

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Reviewed: Sep. 8, 2009

Recipe is very good. Reading the reviews gave me several ideas. I added a roll of spicy sausage(sauteed the sausage with onion and chopped fresh jalapeno peppers)and I also use the corn muffin mix without sugar. My hubby does not like his cornbread sweet. Recipe is another great way to use up the fresh zucchini.

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Mel K

Cooking Level: Expert

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Reviewed: Sep. 8, 2009

This was a great recipe! I took everyone's suggestions and added spicy sausage and diced red pepper and it was perfect. Now I wish I had more zucchini left to use!

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Lesley

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Reviewed: Sep. 8, 2009

This was quite good although I would say using the Jiffy cornbread mix it was a little sweet which made it a bit of an odd mix of flavors. It was a good way to use zucchini so that the kids would eat it! I might try a diff. bread mix next time and like other reviews add some seasoning.

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Sharon H

Cooking Level: Intermediate

Home Town: Shelby, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Sep. 7, 2009

Wonderful and easy! I used cheddar and mozzarella (because I could) and mixed in most of the cheese, leaving only 1/5 for the top. I followed the advice of others and covered it, removing the cover for the last 20 minutes. Very tasty - It was a big hit at a friend's barbeque last night! We even got a 2 year old to 'eat her zucchini' because she thought it was cake! I think I'll try adding mild anaheim chilis for the next batch. Thanks for the great recipe!

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Rhondajean

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Reviewed: Sep. 7, 2009

Mine was too dry, though I did add more zucchini. I added all the cheese with none on top. Maybe I cooked it too long--exactly 55 min. I think I would like to add herbs, such as thyme, savory, whatever. Priscilla

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Priscilla A. Bain

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Reviewed: Sep. 4, 2009

This was tasty, but it seemed kind of wet/mushy. I did squeeze the zucchini before adding it, but maybe not quite enough. It probably could have done with another 15 minutes of cooking. I recommend covering with foil for at least half the cooking time, and adding the cheese topping during the last 15 minutes. I would also use a little less onion (like maybe 1/2 an onion). I added a red bell pepper, which added some nice color and flavor.

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Cecilia

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Reviewed: Sep. 4, 2009

Made this for a BBQ at a friends and it was a very big hit...everyone loved it!! I made it just as the recipe said and it was great. I did however cover it with foil for the first 30 mins and then uncovered for the last 30. Soooo easy and tasy!! I am at my MIL for the weekend and am planning on making it for the family tomorrow!!

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Theresa

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Reviewed: Sep. 4, 2009

Nice taste... but *really* heavy and filling.

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ELENDEIL

Cooking Level: Intermediate

Home Town: Greenville, Rhode Island, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 4, 2009

This is so good! I used rather a large zucchini as that was all I had. Had to make my own cornmeal mix as it doesn't seem to be available in Canada and used egg substitute. Baked it in a large cast iron skillet. Didn't seem too moist at all, maybe due to the large zucchini. Can't wait to serve it for supper and see if everyone else likes it.

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PEAHENS

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Reviewed: Sep. 4, 2009

This is a great recipe! I followed the directions but added some jalapenos and it was a hit at our house. Can’t wait to make it again.

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TNOYES

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Reviewed: Sep. 2, 2009

Great way to use Zucchini. I hand grated or shred the Zucchini - did not use a food processor. Used Jiffy Cornbread mix. Left out the salt - did not need it. Stirred in the cheese - only needed to bake for approx. 40 minutes. Added some sausage - would be great with a bit of bacon and a handful of corn. Good on its own. Kids liked it, too!

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LAURAMA

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Reviewed: Sep. 2, 2009

I just thought this recipe was OK. It is a great way to use up extra zucchini. I didn't like how the cheese browned on the top. It was borderline burnt. I did take it to work and everyone ate it up, however, my husband had a very similar opinion to mine in thinking this dish was just OK. I think I will stick with good ole plain cornbread.

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ShopCook

Cooking Level: Intermediate

Home Town: Basehor, Kansas, USA

Living In: Linwood, Kansas, USA

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Reviewed: Sep. 1, 2009

Yum! I made very few changes, and it turned out great. I hand-grated my zucchini and did not need to drain it as others suggested. I did use BaconSalt instead of regular salt to give a bit bacon flavor that some suggested- it would have been great with plain salt, too. It did not take a full 60 minutes to bake.

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NATURELADYRX

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2009

Excellent!! What a great way to get my family to eat (and enjoy) zucchini! I had no issues at all with this getting soggy, but I hand-grated it rather than using a food processor, which I'm guessing is why some people had issues with sogginess. I also grated it coarsely instead of finely. My 10yo daughter even liked it! And it was a nice lunch of leftovers the following day. :) I will definitely be making this one again.

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LWOODS111

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Sep. 1, 2009

I made this exactly as listed. It was wonderful! I served it as a side to Pork chops. My husband and I loved the slightly sweet taste from the cornbread mix. This is a winner that I will take to my next potluck.

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