Fantastic! I use a box of all natural flavored rice just to make it easier and I add shrimp. My SUPER picky husband said this was one of his favorite dishes. YAY! Thanks!

This is a great idea, and a delicious way to serve vegetables. With a few alterations, this recipe is wonderful. To make the rice more flavorful, add vegetable stock and about a teaspoon of garlic salt instead of water while making your rice...it adds so much flavor. Then, I broil the zucchini and red onion in a broiling pan with a thin coating of olive oil and a seasoning rub including about a 2 teaspoons of each seasoning: garlic powder, cumin, pepper, oregano, and then I salt to taste. This takes about 10-15 minutes (or until they are lightly browned). I can't tell you how much flavor this adds to your vegetables (without adding all the fat that would get absorbed from frying them in a skillet). Then I just add the broiled vegtables to my cassarole dish that has the rice spread in the bottom. I mix the rice and veggies so that the seasonings are mixed into the rice. Then, simply top with the amount of cheese you want, pop back in the oven for 10 minutes at 350 degrees and dinner is served. This may sound like a bit more work, but trust me...its worth the effort.

Excellent! I doubled it because it didn't seem like enough rice... and it wasn't. I could eat this every other night! Be sure not to overcook the zucchini. It tastes much better a little crunchy.

Thought this was pretty good. Not the best, but good. Like others, I did reduce the cheese at first, and ended up putting most of it back in after taking a few bites, but even then it seemed to be lacking a little something. Will try again, adding some more spices, and possibly broccoli or peppers.

Delicious. I would have given 5 stars, but I did take other readers' advice and made a few slight changes: increased all spices, added fresh mushrooms, and used mozzarella instead of cheddar. Also, I used it as a main dish so I used 1 cup of rice and increased amount of veggies to fill a 9x13. Next time I think I will try adding some chicken.

Excellent gluten free dish. Took this to a party and everyone loved it.

This recipe tasted great after some changes. As others suggested, I added an extra two cloves of garlic and doubled the other spices. I also used an Italian-blend shredded cheese mix instead of cheddar (I had some leftover in the fridge), and I thought it complimented the other flavors well. Oh, and I also upped the rice to a 1/2 cup, and next time I might use even more to make the dish a bit more filling (and because I love rice). Served for dinner with some crusty bread. It was a nice change from the usual meat and potatoes.

I've made this dish 4 times. The first with double spices and mild cheese. The recipe really does need the sharp chedder cheese. The second time I added yellow/red bell peppers. It was great! Third time substituted salsa for the tomatoes. It was wonderful! The fourth time, I used green bell peppers and jalepeno peppers to taste, and used fresh tomatoes again. Wow, it was best combination of all! I always doubled the spices, used wild rice instead of white and add some sort of pepper to taste. Cook the rice in chicken bullion or plain, either way is good. It's also a good dish for those giant zucchinis from the garden. Peel them, remove seeds and cube the zucchini. What did I learn? This recipe is very adaptable! My household absolutely loves this dish.

Oh my gosh-this was wonderful!! What a great way to use up my zucchini and tomatoes from the garden. Had 15 people over for dinner and made this as a side dish (I doubled the recipe) and everyone was fighting over it! I did use 4 cloves of garlic and about double all the spices, but we like things spicy around here. So good-next time I might try to add sausage or something and make it a main dish.

This wasn't too bad although it was a bit bland. We added some jalapeno ranch dressing and that helped. I will make this again but probably as a side dish rather than the main dish. My family all really liked it though.

I never thought I would say this, but, "way too much cheese!" I used 1.5 cups and think it still could be cut back. Nontheless, I love cheese and I loved this recipe! Will be making again!

Really glad I read the reviews! Based on other's suggestions, I doubled the rice and doubled or trippled the herbs and spices and garlic. I also added a green pepper to the zucchini mixture. Rave reviews at the dinner table and a second helpings all around!

This recipe was delicious with the following modifications - double spices and garlic (but not the salt!), use about 2 cups cooked long grain brown rice, add 1/2 diced bell pepper, and sub yellow onion for the green. I also used 2c. of mozzarella and colby cheese instead of cheddar.

I thought this was a decent side dish, but lacked a little in flavor.

It turned out well. Nice flavor! Made the following changes: 1/2 cup rice, 1/2 cup onion instead of green onion, 3 clove garlic, doubled seasoning, 1 cup cheese (half mixed in, half on top), added mushrooms and green pepper.

I don't think this would have been very tasty as written. As suggested by other reviewers, I tripled the spices (and garlic), used 1/2 c brown rice, and only 1 c cheese. Still, it was just okay. I'll eat the leftovers tomorrow, but I don't think anyone else will be joining me. DH cleaned his plate but suggested it tasted how he thought prison food might taste, should the prison garden experience a bumper crop of zucchini.