The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Photo by Joanie
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 4.32 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 4.32 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 4.32 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 4.32 star rating.
Reviewed: Sep. 5, 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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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
Reviewed: Sep. 4, 2008
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.
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Cooking Level: Expert

Home Town: Jefferson, North Carolina, USA
Living In: Boone, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 26, 2008
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.
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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. 25, 2008
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 23, 2008
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.
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Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 16, 2008
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!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 14, 2008
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.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 12, 2008
I did not care for this recipe.
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Cooking Level: Expert

Living In: Somerset, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 9, 2008
I liked it but my husband thought it was missing something.
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Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 7, 2008
I made this with Mexican seasoned cornbread. My 10 year old was begging for more.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 7, 2008
We loved this recipe and it is one that my husbands asks to have again, and again.
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Cooking Level: Expert

Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 2, 2008
Made some changes/additions: Sauteed red onion, garlic and bell pepper beforehand. Used one fresh tomato in the mix and a bunch of fresh basil. Mixed half the cheese in while cooking and browned the other half with 10 minutes left to cook. The additional veggies made it yummy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Jul. 28, 2008
My family enjoyed this recipe. I don't usually have cornbread mix laying around, so I just used half of the dry ingredients listed on the back of the cornmeal bag. I leave the sugar out however and turn this into a more savory dish. I like to use pepper jack and spices like cumin, coriander, red pepper and garlic to give it a Mexican flare. Serve with sour cream and it's delish! I use a 2 & 1/2 quart casserole dish and make a double batch. I also grate the onion while I have my food processor out and squeeze a bit of the water from it so things aren't too too wet. Also cooks very well in a 9x13 glass dish if done carefully.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Jul. 28, 2008
My girlfriend and I loved this recipe. I made a few changes that others recommened, such as draining the zucchini in a collander and adding all the cheese to the mixture instead of using it for topping. I also used some cajun seasoning for some more flavor. Very good and a very good way to use up our zucchini.
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Cooking Level: Intermediate

Home Town: Columbia, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Jul. 20, 2008
I used 4 eggs and an extra 1/2c. corn meal miffin mix. I baked it at 375 for about 40 mins. Very moist. Very good. It kind of tastes like Long John Silver's hush puppies. Next time I might deep fry the dough to make fritters.
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Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA
Living In: Edwardsburg, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Jul. 15, 2008
Let's start off with saying I CANNOT COOK. However, even I was able to cook this... and it came out really well!!! I took others' advice and sauteed 1/2c onion w/garlic to soften it all up and I used sharp cheddar cheese, sprinkling only 1/4th of it on top (mixing the rest in) before cooking it. THIS RECIPE IS FAIL-PROOF!!!!
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Cooking Level: Beginning

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