Reviewed: Sep. 14, 2008

I was shocked how NOT good it was, with all the great reviews.

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Jessica

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Sep. 8, 2008

I like this recipe a lot, but my family was not a fan. I doubled the tomatoes, added an entire yellow onion, tripled the spices and garlic and reduced the cheese by half. My family complained that it was bland, but I thgouht it was pretty good, especially for such a healthy dish! Next time I think I will add mushrooms and maybe some eggplant as well.

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BLONDIENEG

Cooking Level: Intermediate

Living In: Elk Grove, California, USA

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Reviewed: Sep. 6, 2008

I am glad I read the reviews on this recipe before making it, because it may have turned out rather bland otherwise. I added 2 more cloves of garlic, tripled the amount of seasoning (except the salt),used feta cheese. I also substituted white rice with instant brown rice.

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MrsJordan07

Cooking Level: Intermediate

Home Town: Hayward, California, USA

Living In: Evans, Colorado, USA

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Reviewed: Sep. 6, 2008

Great recipe to use up some of the abundance of zucchini I have from the garden! Very tasty. I did tweak some of the herbs, spices and garlic to suite my tastes. Plus I added more cheese! Thanks for the recipe!

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SINGINGPOOP

Cooking Level: Expert

Home Town: Corvallis, Oregon, USA

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Reviewed: Sep. 4, 2008

this was yummy. i used zucchini and yellow squash since i had both...i also used monterey jack since that's all i had at home. simple to make and turned out great...a definite keeper :)

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chryz

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Sep. 4, 2008

I did not care for this recipe.

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Amanda

Cooking Level: Beginning

Home Town: Hopkinsville, Kentucky, USA

Living In: Moscow, Idaho, USA

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Reviewed: Sep. 4, 2008

I made several changes based on previous reviews and it turned out wonderful! Will definitely make again!

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JOANNE

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Sep. 3, 2008

My husband who isn't a squash fan loved this recipe. I lightly sauteed the squash/onion which gave it a little more crunch. After mixing all ingredients, I refridgerated and later cooked at 350 for about 50 minutes. An easy way to have a good meal on a busy night.

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Sally

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2008

Great recipe. Delicious, healthy, easy. I doubled the herbs (not the salt!) and garlic. Only had one zucchini, so I added 2 stalks of celery. Used olive oil and increased rice to 1/2 cup. Topped with hot pepper cheese. Perfect!

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sarah

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Reviewed: Sep. 2, 2008

Very good! Made this last night, hubby was skeptical at first because he isn't a huge zucchini fan... makes me wonder why he keeps planting so many :P but he really liked it. I increased the garlic and topped the casserole with fried onion rings + the cheese. Very nice, thank you!

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jelene

Cooking Level: Expert

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Reviewed: Sep. 1, 2008

This did not get rave reviews by my family, however they are tough to please w/ cooked veg. dishes, they thought it was OK. I grew up w/ eating zucc. and loved this. I did double the garlic and spices and omitted the oregano per other reviews. I used 1/2 the cheese and thought the rice issue others spoke of was fine - it is personal pref. I think next time I make this I will use feta cheese. Good starter recipe to build off of.

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GECKO3

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2008

Very good summer recipe. I followed the suggestions of other reviewers and doubled the spices and reduced the cheese to 1/2 cup. I'll be making this again. The whole family enjoyed it. It is a great way to use up those garden veggies.

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Jen

Cooking Level: Expert

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Reviewed: Sep. 1, 2008

This was delicious! Even my picky teenager had seconds! I tried it with brown rice and it was great!

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DKWARR1

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Reviewed: Sep. 1, 2008

I did add some extra seasoning as suggested and it was needed. This is a great side dish and an easy way to use up some of the vegetables from the garden.

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sanzoe

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: Sep. 1, 2008

very good. the addition of a lot of mushrooms, nearly a whole package, made this dish. fresh tomatoes were vital. and i nearly trippled all of the spices. so my only neg. is that there should be a spice adjustment. it doesn't look like it is going to fit in the 1.5 quart dish but it does!

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stephanie

Cooking Level: Intermediate

Home Town: Peru, Indiana, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 31, 2008

I followed everyone's advice and changed this recipe a little (OK, maybe alot). I used 1 cup brown rice cooked w/a chicken bouillon cube. I added 1/2 cup regular onion (rather than green), 1/2 green and red peppers and 3 cloves garlic. I upped the basil and oregano to 2 teaspoons and the paprika to 1 teaspoon. Everything was sauteed in 1T olive oil and then I used mozzerella cheese instead of the cheddar. Turned out great with all those changes.

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Lauren

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Reviewed: Aug. 31, 2008

This was fantastic! I had a bunch of guys over and they scarfed it down, no meat no problem. I made a few changes like other reviews suggested, a lot more spice, about a cup of rice, added one cup grated carrot, used extra fresh garlic (no garlic salt), used walla walla onion instead of green and parsley instead of oregano because I didn't have any on hard. Also broiled after baking to get the cheesy top to bubble. Will for sure make again and again! Thanks!

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sydd

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Bellingham, Washington, USA

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Reviewed: Aug. 31, 2008

I've been looking for some diabetic friendly dishes, and this was perfect! I took other reviewers advice, tripled the herbs and garlic, used two tablespoons of fresh basil, and subbed organic brown rice. I only had a mixture of mexican cheeses, and decided to use that. This was awesome! My husband loved it too. Has a very italian flare to it (even with the mexican cheeses!) I'm having some of the leftovers today with some chicken, and it tastes just as good as last night. Thanks for the great recipe!

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ChicoGirl

Cooking Level: Intermediate

Living In: Chico, California, USA

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Reviewed: Aug. 30, 2008

I really liked this recipe. I did double the herbs and doubled the amount of rice. Also found that once I cooked the zucchini and added the rice, tomatoes and cheese I really did not have to bake it again....excellent. Thank you!

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Noni

Home Town: Waltham, Massachusetts, USA

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Reviewed: Aug. 30, 2008

This was OK. The rice measurement seems way off - 1/3 cup? That is barely 1 serving. I used a cup of instant rice. I also used a drained can of tomatoes for fresh. Finally I used a blend of 4 cheeses instead of just cheddar. All other ingredients and directions were followed. The basic idea is good, but the blend of the tomatoes, cheese, and spices reminded me a lot of pizza and I got that vague taste which made it weird. Maybe next time I will try it without the dried spices and with more garlic. Not sure when I will make it again as it was not great though.

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