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: Feb. 28, 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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jess1984

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Reviewed: Feb. 17, 2009

VERY easy and delicious! You can add whatever vegetables you want and add in some chicken too!

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jennipupu

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 10, 2009

I made this recipe following the other reviewer's suggestions -- increased the spices, increased the rice, substituted brown rice to make it healthier, and tossed in a bell pepper for fun. Neither my husband nor I liked this recipe, and while we were eating it we both thought something was "off". We finally decided that the problem is the cheese -- the cheese just did not taste right with this particular mix of spices. If I make this recipe again, it will be with major modifications -- omit the cheese or use different spices. I suspect that it's the paprika that tastes particularly off with the cheese but I'm not sure.

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girl_geek

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Reviewed: Feb. 4, 2009

This was great for a main dish or a hearty side. You can throw in whatever veggies you want.

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bezick2

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Reviewed: Jan. 25, 2009

Love it! Completely! Delicious, delicious! Extra garlic and spicier cheese add awesome flavor. Have made it several times, and its pretty robust to changes in ingredients, try different types / amounts of rice + different veggies.

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Chris Miles

Cooking Level: Beginning

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Reviewed: Jan. 21, 2009

My changes were: 1 cup cooked brown rice; a bit less zucchini; a teaspoon dried chopped onion; one can diced tomatoes, drained; less cheese; and the addition of some chopped leftover roasted chicken. I cooked everything on the stove, and instead of stirring in the cheese I just sprinkled it on top and then left the lid on for a minute to melt it. No need to dirty a baking dish. Very tasty!

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Sarah

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2009

I read previous reviews and I followed them. It was fantastic but I am not giving it a 5-star rating because it needed to be adjusted. I triples the spice, except salt, added red bell peppers, cooked the rice in veggie broth and used orgnanic monterrey jack cheese. It was excellent as left overs the next day as well.

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cattabella

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Katy, Texas, USA

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Reviewed: Jan. 18, 2009

I added more spices and garlic. We loved this dish but I wish I had made more rice for it.

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Kim

Cooking Level: Expert

Living In: Waterbury, Connecticut, USA

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Reviewed: Jan. 2, 2009

To add to my below review: I used the exact amount of spice as called for and neither my husband nor I thought it was bland. Very good. I used mozzarella instead of cheddar to lower the fat content. Next time I'll add mushrooms. This is mostly veggies with just a little rice. Very healthy!

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kahrnctr

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Reviewed: Dec. 23, 2008

This was delicious! I added a can of corn and used a can of rotel instead of the tomatoes! Wonderful!

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Neeley

Home Town: Houston, Texas, USA

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Reviewed: Dec. 15, 2008

Before I turned my head, both my kids gobbled up their first servings! It was a bit too salty for me, so I'll decrease the garlic salt next time. I was looking for a veggie dish, so I eliminated the rice and baked only 10 minutes instead of twenty. I did make some minor changes that I don't really feel affects my rating of this recipe: Used both zucchini and yellow summer squash, eyeballed ingredients to probably double the amount called for, used a can of diced tomatoes instead of fresh chopped, and unintentionally used about half a cup less cheese. I'm not kidding, my kids loved this!! I'm making this for a "pot-luck" family Christmas dinner next weekend, it was so good. Edit: This went over great at the Christmas dinner. The weather was so bad, about a third of the expected guests didn't show up and it still was almost completely gone by the end of the night!

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Jules1369

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Dec. 4, 2008

This is a really easy dinner. I followed the advise of others and doubled the herbs and spices. I also added a but more rice and fresh corn and cauliflour. Turned out great. My husband suggested crushed pepper flakes in the next batch. Two year old loves it, too.

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brookeoz

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Collaroy, New South Wales, Australia

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Reviewed: Dec. 3, 2008

I only gave this 3 stars because the original recipe lacked flavor. Like other reviews, I doubled the spices, but still felt that it was bland. All I could taste was the paprika. So before baking, I added salt to taste (which was quite a bit), pepper, and about 3 T of tomato sauce. With these modifications it turned out pretty good. I will make again, but may play around with the spices a bit. It definitely needs salt!

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Carolina.Cook

Cooking Level: Expert

Living In: Fort Mill, South Carolina, USA

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Reviewed: Nov. 24, 2008

My family loved this recipe. I used 2 tbsp fresh basil instead of dried and increased the rice to 1/2 cup.

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DUNNFOR

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Reviewed: Nov. 24, 2008

It was pretty good. Neeeded something crunchy though, just don't know what. Will be making this again every so often.

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JADE1977

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Reviewed: Nov. 13, 2008

This was great! The only reason I am giving it 4 stars is that I did use the suggestions from other reviewers to add extra spices. I also saved time by just combining all of the raw vegetables, spices, a drizzle of olive oil, 1/2 cup cheese, and cooked rice. Spread into the casserole dish, then top with another 1/2 cup of cheese. Bake at 350 for 25 minutes, and the vegetables are perfectly done crisp-tender (just the way we like them). Thanks for the recipe!

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JANNIECAT

Cooking Level: Intermediate

Living In: Maricopa, Arizona, USA

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Reviewed: Nov. 11, 2008

Very tasty recipe. The only strange thing I noticed is that the recipe calls for fresh garlic and then garlic salt. In fear that I would overpower my husband with my killer breath, I opted for only the fresh garlic and then used about 1 tsp. of salt. THe skillet I satued the vegetables in was oven proof so I just popped it in the oven--one less dirty dish to wash. Very easy to make.

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Laurel

Cooking Level: Expert

Home Town: Bronson, Kansas, USA

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Reviewed: Nov. 7, 2008

This is really yummy!!! But I needed to add a ton more spices. I used sea salt instead and broiled the cheese at the end with some Italian seasoning and a little extra salt on top of the cheese. Really good to serve with sausage!

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gourmetgirls3

Home Town: Edmonton, Alberta, Canada

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Reviewed: Nov. 4, 2008

Absolutely great way to use up the overabundance of zucchini we tend to accumulate at the end of the summer. Very tasty. I did triple the amount of spice as the other reviewers suggested, and I used Monteray Jack instead of cheddar. Quite tasty. Great texture.

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Cheese

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