Reviewed: Jul. 9, 2009

We really enjoyed this dish. I used leftover rice and skipped the garlic powder. I used zucchini, yellow squash, carrots, green pepper, & onion. Since I had no fresh tomatoes, I added chunky homemade salsa to the mixture. I topped it with bread crumbs and parmesian cheese. The salsa really kicked up the spices.

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MAMABEAC

Cooking Level: Expert

Living In: New Creek, West Virginia, USA

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Reviewed: Jul. 6, 2009

I gave this four stars because it was very good, but with alterations. I pretty much tripled the spices. I didn't have garlic salt, so just used garlic powder and then some salt. Also used garlic powder in place of the minced garlic. I did use the listed amount of cheese because I knew that was the only way to get my son to give it a try. He, the vegetable hater, ate everything but the tomatoes. This was the first time I could get this 14-yr-old to eat zucchini, and he even had seconds! Delicious.

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Michelle B

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Donald, Oregon, USA

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Reviewed: Jul. 2, 2009

This is a great summer casserole that you can adapt to your liking! I used brown whole grain rice, 50% reduced fat jalepeno cheddar and reduced the amount a little bit- maybe by 1/2 cup. I added a red bell pepper and used sweet onion and a LOT of it! I used 3 cloves garlic- like I said, change it up a little to however you like it!

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Veggiebee

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Reviewed: Jun. 22, 2009

This was delicious. I doubled the amount of rice then added in some yellow squash, onion, and red pepper. I used an aged Vermont cheddar (a little less than what's called for) and it was delicious. My husband requested it be added to the weekly roster.

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rlburns1222

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Reviewed: Jun. 18, 2009

This was really delicious, my husband and I both enjoyed it. I also halved the cheese and added more spices (like other reviewers) and I used red bell pepper instead of tomato because I didn't have any tomatoes on hand - I think the red peppers worked really well.

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AmandaDucrou

Home Town: Brisbane, Queensland, Australia

Living In: Seattle, Washington, USA

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Reviewed: Jun. 10, 2009

great....if you read the reviews. i added mushrooms and red peppers and MUCH more spices. Also...huge change....to make it a bit more impressive and flavor full i used a LITTLE amount of blue cheese instead of chedder. DELICIOUS change :) thanks for the recipe!

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Laura Beth

Home Town: Geneva, Geneve, Switzerland

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Reviewed: Jun. 9, 2009

Good basic recipe, I double the spices, add red peppers,and cooked the rice with chipotle buillon. I used olive oil to sautee veggies, added I container of philladelphia with jalapeno . I was afraid it was not going to have concistency so I added 6 eggs to the mix and topped it off with parmesan and bread crumbs .For garnishment I used cilantro.Excellent !Thank you for the recipe

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Foodie

Cooking Level: Expert

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Reviewed: Jun. 2, 2009

Very good basic recipe, it does need extra seasoning. I had to add some salt after it was all cooked. But overall, a great recipe to play with.

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Danah

Cooking Level: Intermediate

Living In: Fairhope, Alabama, USA

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Reviewed: May 26, 2009

The recipe as is was very bland. Next time I will follow the suggestions from the reviewers.

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Pastheaven2

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Reviewed: May 23, 2009

So good! As others did, I doubled the garlic and spices/seasonings- it needed it for sure. I also added about 1/2 cup feta I had leftover, which made it a little richer, and I also added a few chopped mushrooms, and about a cup of chopped brocolli. Wonderful! My boyfriend said it was one of his faves.

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lexi

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Reviewed: May 15, 2009

Great Recipe!!

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BRANDY733

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Inglewood, California, USA

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Reviewed: May 6, 2009

Surprisingly delicious- I was doubtful about the small amount of rice it calls for but it's comes together perfectly. the combo of the sauteed/baked veggies and cheese is great. I added red bell peppers and doubled spices. The next day we added diced jalapenos for extra kick. Great side to serve with any protein- even for the people that don't love zucchini, they will enjoy this.

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DC in TX

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Katy, Texas, USA

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Reviewed: May 4, 2009

I thought this dish was delicious, easy to make and I'll certainly make it again. However it's probably a recipe that I suggest you make once and then begin to experiment with. ie. The idea of serving it with a soup sounds great! (as per one of the photos)

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Andrea

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Reviewed: Apr. 14, 2009

This is great! I doubled the ingredients and used a 2qt dish. Everyone loved it and there is enough for lunch.

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MaineCook

Cooking Level: Expert

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Reviewed: Apr. 13, 2009

Delicious! Easy to make, too!

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TwistyMcSpliffit

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Reviewed: Apr. 2, 2009

After reading the reviews, I did make a few changes: used chicken bouillon for the rice, doubled the rice, used three garlic cloves, tripled the basil and oregano, and used a bit less cheese. Also, I skipped the baking step (if you cover it, the cheese will melt on the stove - saves a dirty dish). I liked the overall flavour, it smelled absolutely fabulous on the stove, and I'm definitely glad I altered the original recipe (wouldn't have been enough herbs for sure!), but I don't think this was absolutely outstanding. If I have lots of zucchini to use up I'll probably make this again, but I won't go out of my way to buy ingredients for it. And I'd be more likely to use it as a side dish, whereas tonight we ate it as our main meal with a baguette. Still, it wasn't a big disappointment. The taste was nice.

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RoniBecca

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Reviewed: Mar. 25, 2009

I made these at home and then took leftovers to work the next day. My coworker loved them. I thought they were a 3 1/2 to a 4 but not a five star recipe. They do need more seasoning but that is all so individual that no one can tell your taste buds exactly what they need to be. You will have to experiment and find out for yourself but it is a good recipe.

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Brenda B.

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Mar. 24, 2009

What a fabulous dish. Gave it a 4-star only because of the changes/increases I made to the recipe (used vegetable stock instead of water/doubled the basil,sweet paprika & oregano/only used half tsp garlic salt/and 1.5 cups of cheese/added 1 cup of thickly sliced mushrooms) as suggested by other reviewers otherwise it would've been a resounding 5-star. Thanx DebiMcG! Cheers :o)

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Dee

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Reviewed: Mar. 2, 2009

I loved this dish .So did my kids and husband.I did this recipe twice.The first time I did it the way after the recipe the and second I used Feta Cheese instead chedder.I also didn't baked it in the oven.I like it a lot better with the Feta Cheese.

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