The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Sep. 1, 2009
This recipe is a winner! We are big corn casserole fans and this recipe uses lots of zucchini and is a bit lighter than corn casserole which calls for lots of butter and sour cream. My son complained about too many onions, but he ate every bite and took seconds. You might want to be aware of this with the kids. I used sharp cheddar cheese which made this extra flavorful. Adding this to our favorites!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Sep. 1, 2009
Intended this to be a side dish but hubby dug in early and this wound up as the main course! Chopped the zucchini instead of shredding and added a cup of frozen corn. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Sep. 1, 2009
This is a wonderful side dish! My family & I all loved this. I will remember this for next summer & be planting extra zuchhini!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
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Reviewed: Aug. 31, 2009
Very good. Made as written its fab. For my taste I also added some leftover chopped pork tenderloin and mixed the cheese in along with going on top. I liked the cheesy crust on top. Next time if I use zucchini from my garden I will really, really squeeze the moisture out. It was a little on the moist side but still good. Tasted like stuffing. Yum.
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Photo by Kate Fisher

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 31, 2009
Very good and a good way to use zucchini, I didn’t change a thing, but next time I will omit the salt, there is a lot of salt in cheese. Will defiantly make this again. I didn't have any trouble with it being to moist, I would rather have it moist then too dry.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 31, 2009
I agree with most of the reviews that say this was a very moist dish. I would try to get as much water out of the zucchini as you can. But also remember that is this a casserole, not a cornbread, so it's okay if it's falling apart some. My family enjoyed it very much.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 31, 2009
Great recipe. Followed it almost exactly (added diced garlic). One thing that I will do differently next time though: change the amount of sugar in it. The cornbread mixture was a little too sweet for me. Otherwise, you can do all sorts of great stuff with this recipe: different kinds of cheeses, throw in some spinach, etc. I do prefer it without meat though - the zucchini can definitely stand on it's own. Thanks!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 31, 2009
This recipe is incredibly bland. I would say it needs twice the amount of salt and some pepper. I would also suggest sauteing the onions with garlic before adding it to the casserole.
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Amy

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA
Living In: Dekalb, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 31, 2009
This recipe is a keeper! Everyone loved it made just the way the recipe is written.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 30, 2009
Followed the recipe as written, with exception of sprinkling parmesan cheese on the top. Delicious side dish. My three-year old loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 29, 2009
Wow, wow, wow! This is one of the best ways to use up fresh, summer zucchini - second only to zucchini cupcakes ;) I made this exactly as written (except I did drain my shredded zucchini by placing it in a clean kitchen towel and squeezing it) and it was fantastic! Thanks for the great recipe... will definitely use as a go-to side dish!
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Cooking Level: Intermediate

Home Town: Lytle, Texas, USA
Living In: Savannah, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 29, 2009
OMG OMG this is sooo good and a great way to get more veggies
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Cooking Level: Expert

Home Town: Florence, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 29, 2009
Had this two nights ago and still thinking about it. Yum! I admit that it was sweeter than I expected, but not overly so. Will definitely make it again, and maybe try some of the alternative ingredient ideas from other reviews!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 29, 2009
Excellent!! I didn't make any changes to it and my family just LOVED it!!! This will go into the regular recipe pool. :)
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Photo by Jodi

Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 29, 2009
Was pretty good. Used the Jiffy brand corn bread mix and my family thought it was too sweet. Will definitely make again but use regular corn meal.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 28, 2009
This is wonderful. I followed other suggestions and salted and squeezed the zucchini, added red pepper, didn't put cheese on the top at all, but did cover with foil for the first half hour. Also, I baked this in a muffin tin so I could freeze easily - we'll see how that turns out. But they are delicious. Moist, nicely peppered, red pepper gives it good color. I used Trader Joe's cornbread mix - 1/2 of it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 28, 2009
My family liked it. Tastes a lot like my cornbread dressing that I make at Thanksgiving, except for the texture is not as coarse. I added 1 bell pepper otherwise kept recipe the same.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 28, 2009
Good use of my bountiful crop of zucchini. I think next time I'll add more corn meal it was a bit heavy, very still have tasty.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 27, 2009
I just made this tonight.This is what I did: used 2 additional eggs, used (self rising) corn meal meal mix- Martha White brand. 1 Cup corn meal, 1.5 cups buttermilk, 1/4 cup olive oil. Stirred it up and dropped by spoonfuls on top of zucchini/egg/onion in the caserole dish. I only put cheese on top of corn meal batter. My husband LOVED the crust-it may improve the recipe. Plus I have A LOT of corn meal mix left still.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 27, 2009
This was amazing ... the first poster must not have done something right, because it came out perfectly for me ... light and fluffy and eggy and cheesy ... it was very easy to make, too! And I definitely didn't need to cook it for an hour, I think it might have been in there for 25 minutes.
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Cooking Level: Intermediate

Living In: Orono, Maine, USA

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