Reviewed: Aug. 25, 2009

I did as other reviewers suggested and doubled the spices. I also added crushed tomatoes instead of the chopped (personal preference). I topped it with a ton of cheese, and the kiddos really gobbled it up!

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messy_jessie

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2009

I loved this. I followed another reviewer who doubled the herbs and thought it was easy to make and will make again!

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Fer

Cooking Level: Beginning

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Reviewed: Aug. 20, 2009

Very yummy! I really enjoyed it and a great way to get my veggies. Will make again!

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danielle_schofield

Cooking Level: Beginning

Home Town: San Lorenzo, California, USA

Living In: Singapore, Central Region, Singapore

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Reviewed: Aug. 19, 2009

so good, fresh, yummy!! Thanks

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LaMiaItalia

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

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Reviewed: Aug. 19, 2009

My whole family liked this, including my 14 month old son! Per some reviews, I upped the rice to 1/2 cup and cooked it in chicken broth. I decided not to add tomatoes because I know how that flavor tends to take over. Instead I splashed some extra chicken broth in the dish before putting in the oven to make up for the tomato juice. Upped the spices (except salt) and used less cheese---it's really not necessary. Excellent!

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Kay

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Reviewed: Aug. 19, 2009

Very tasty! Used long grain wild rice instead of white and would recommend cutting back on the cheese a little to make it healthier. Great way to use up some summer veggies!

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Stephanie

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2009

I thought this was really delicious and easy to make! Followed other people's suggestions and increased the amount of rice to 1/2 cup and cooked it with a little boullion. Added half a red pepper and used grape tomatoes. I also tripled the minced garlic and doubled the oregano, basil and paprika. Lastly, I mixed one cup of cheese into the casserole and then sprinkled a couple handfuls on top. Really yummy!

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Lisa

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Reviewed: Aug. 16, 2009

This recipe was good but not a family favorite. I added chicken and used yellow squash and zucchini.

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Purse Envy

Cooking Level: Intermediate

Living In: Burlington, Wisconsin, USA

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Reviewed: Aug. 10, 2009

This was fantastic. I will definitely make this filling, meatless dish again.

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mamacheryl

Cooking Level: Beginning

Living In: Wausau, Wisconsin, USA

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Reviewed: Aug. 10, 2009

This was Delicious!!! I followed the recipe except I used garlic powder instead of fresh garlic, because it's all I had. We love this recipe and will make it again.

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murelzgirl

Cooking Level: Intermediate

Home Town: Metropolis, Illinois, USA

Living In: Durham, North Carolina, USA

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Reviewed: Aug. 9, 2009

To me this had to much cheese but was good besides that. Probably something I wouldn't make for myself again. However, my husband thought this was the best thing I ever made!! He loves this and has begged me to make it again. He said to make for our family reunion coming up, but I'm still skeptical.

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Misty8286

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Reviewed: Aug. 7, 2009

My hubby tried his hand at this recipe. It cam out beautifully and very yum-licious!

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1rishgrl

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

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Reviewed: Aug. 7, 2009

Yummy!!! This was our one and only dish for dinner and we ate it all! I had some yellow squash, yellow & green peppers so I added them in with the onions and zucchini. Delish!! I just used more oil and spices when cooking the veggies, then doubled the rice but actually decreased the cheese to 1 1/2 cups. I prefer the veggies to stand out and be accented by the cheese, not covered by it. This is now in my top 10 favorite recipes. It only took about 10 minutes in the oven for my cheese to melt.

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noahsmom

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Reviewed: Aug. 7, 2009

A versatile recipe I see a lot of potential for. I'd like to try it as a garden burrito filling, or as an Italian dish with basil, oregano, orzo, and Parmesan Reggiano. Maybe even try topping with french-fried onion rings or breadcrumbs for a crunch. It's a great start! (I agree with other reviewers - be sure to double the herbs and garlic!!)

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cfischrup

Cooking Level: Intermediate

Home Town: Casa Grande, Arizona, USA

Living In: Tucson, Arizona, USA

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Reviewed: Aug. 7, 2009

This dish is fantastic and we loved it! I also made some changes after reading the reviews which are VERY helpful. I used one cup of Brown Minute Rice; red onion because that's what I had on hand; doubled all the spices and used 2 cups of extra sharp cheddar cheese. It was fantastic and THE best way to use all the zucchini and tomatoes coming in from the garden. I'll be making this again for certain!! Thanks for a GREAT recipe!

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luv2cook

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Reviewed: Aug. 6, 2009

We loved this! Used only 1 cup of cheese, added one bell pepper and one jalapeno, extra garlic, and extra spices.

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Joel & Lauren

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

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Reviewed: Aug. 5, 2009

This was delicious! I made it with white cheddar cheese and it turned out great, yum!

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Kamicar

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Living In: Thousand Oaks, California, USA

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Reviewed: Aug. 4, 2009

Would agree that you should double the spices (except the garlic salt), increase the rice to 3/4 cup, and decrease the cheese to 1.5 cups. Baked it in a 9x9 pan and for 10 minutes. Great taste.

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SweetTooth

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Reviewed: Aug. 3, 2009

This was good - unfortunately right as I started making it I realized I was out of zucchini! I subbed a squash and half a red pepper. I thought it turned out pretty good - it did need a little heat so next time I will add some red pepper flakes or more garlic to the sauteed veggies. Will definitely make it again!

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