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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||__stefanel__||>

Cooking Level: Beginning

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Reviewed: Aug. 3, 2009

i up the spices as suggested by other viewers and also threw in some chicken. made a good, hearty meal!

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tmjenkins

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Reviewed: Aug. 3, 2009

I was really, very disappointed in this bland recipe. Not nearly what I hoped for.

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A. Stratton

Cooking Level: Intermediate

Home Town: Edna, Kansas, USA

Living In: Joplin, Missouri, USA

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Reviewed: Aug. 3, 2009

This was awesome. I used brown rice and EVOO for the oil. I added a chicken boullion cube to the rice while cooking. I used my home canned tomatoes. It was delicious and easy. I will definately make again.

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Mary

Cooking Level: Expert

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Reviewed: Aug. 2, 2009

This was good, I didn't have rice on hand so I just left it out but I think it would be really good with it. I used two zuc. and two yel. squash. Next time I will add the tomato to the top when I add the extra cheese to the top, I hate mushy tomoatoes. This was seasoned just right. I didn't bake for 20 min. just until the cheese melted on top about 5-7 minutes.

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amandak23k

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2009

Definitely recommend doubling the herbs. Next time I'll try it with a little more rice.

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JoAnn

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Reviewed: Aug. 2, 2009

I followed other's suggestions and doubled up on the herbs and I thought it was a little too much. I think even if I had followed the instructions exactly it would still have been just an ok recipe for us.

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weesie0202

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Reviewed: Jul. 30, 2009

This was very good. I added chopped chicken breast and made a meal out of it. Great way to use up that garden zucchini! Thank you!

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heather d

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2009

It was okay, not sure I would make it again as a main dish though.

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Sarah

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Reviewed: Jul. 29, 2009

Great recipe. It's Zucchini season and what do you do with all the zucchini? Make this recipe. My husband doesn't like zucchini but loved this recipe, says it was a perfect combination of herbs, veggies, and rice. Will definately make again. Maybe less cheese next time.

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Lisa

Cooking Level: Intermediate

Living In: Hackettstown, New Jersey, USA

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Reviewed: Jul. 27, 2009

This was a huge hit. Made it according to the directions but used canned tomatoes vs. fresh because we are not big tomato people and canned was all I had in the house. My husband and friend were hesitant at first but both became quick fans and had a second helping each. This is now a regular in my meal plans!

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kavalentine26

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Brighton, Michigan, USA

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Reviewed: Jul. 25, 2009

This was seasoned perfecly. I didnt even have to tweek this at all. My only complaint is that it ended up a lil to mushy.Still edible and still tasty but next time i will bake just until the cheese is melted.(5 mins maybe)

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jul. 23, 2009

This was an okay recipe that has potential. Now that I have made it once, I think I will make some changes and try it again. I read the other reviews so I doubled the spices, however mine turned out extremely salty! I will also definitely add more rice next time! It had a bit of a soupy consistency when I took it out of the oven, so I crushed up some buttery crackers and sprinkled them on top and baked it another 5 minutes. This helped. I did substitute olive oil for the veg oil and also used summer squash along with the zucchini and only used 1 cup of cheese (cheddar/jack). (I am a cheese lover, but I felt that 1 cup was plenty).

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trendzfl

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Reviewed: Jul. 22, 2009

I was skeptical as to whether my family would like this or not, however, it was a hit at supper. I did not make any changes to the recipe but will add more rice next time. This one is going in the summer time recipe box. Thanks for sharing!

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homeschooler3

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2009

I'm constantly on the look-out for vegetarian dinner options, and this is definitely entering our rotation. (We ate it as an entree, and it served 2 with enough leftovers for someone's lunch.) Some notes: I doubled the herbs (not the salt!), and I used 1/2 c. rice + 1 c. water. It took me 10 minutes to get all the zucchini cooked - even in my 14-inch skillet. And I baked everything in an 8x8 square baking dish.

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SUPERJULIEBELLE

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 20, 2009

I did make some changes per other reviews. I used about 3/4 cup rice, added bell peppers and increased the garlic to 4 cloves. I also used provalone, swiss and mozzarella. It was delish.

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abarton

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Reviewed: Jul. 17, 2009

Very good- per some of the other reviews, I just seasoned to taste, which was probably quite a bit more than the recipe calls for. Excellent way to use zucchini and very simple- I even used one of the boil-in-a-bag rice bags and it was the perfect size!

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HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Jul. 14, 2009

I really enjoyed this recipe. It served as a main dish for me (I don't eat much meat) and a side dish for my boyfriend. I took the advice of other reviewers and doubled the garlic and herbs (not the garlic salt). This will be a staple in my recipe book from now on!

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Sara A.

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Leland, North Carolina, USA

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Reviewed: Jul. 13, 2009

This was a huge hit at our house even though I had to leave out the cheese to make it dairy-free due to allergies. I added Italian sausage crumbles to compensate but wish I hadn't because the kids just picked out the zucchini and gobbled it up. I did double the spices as suggested and would recommend that change. Will make again and again all summer and probably blanch and freeze zucchini just for this recipe. Thanks!

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alo365

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Reviewed: Jul. 12, 2009

Great potluck dish. Took previous reviewers advice about seasoning. At least tripled everything but the salt. Made the rice with broth and used a 14oz can of diced tomatoes. Substitued half a vidalia onion for the green onions. Also used less cheese.

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