Reviewed: Aug. 29, 2008

really good, and versatile. Thanks

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ADRIENNE27

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

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Reviewed: Aug. 29, 2008

This was good, husband really liked it. I sauted my vegatables in equal parts butter and olive oil to give it more flavor. I guess I'm not a big oregano fan (unless it's in a red sauce) and will omit it next time I make this. I didn't really see a point of baking it either except to melt the cheese on top. I'll omit both steps next time too.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 28, 2008

You definitely want to triple the spices otherwise this would be very bland. I took other reviewers advice and cooked the rice with a chicken bouillon cube, I used two cups of cheddar cheese. I still feel it was missing something but hubby and friends thought it was delicious and I was told I can make it whenever b/c it was such a hit with them. Thank you for the recipe.

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Corrine

Cooking Level: Beginning

Living In: Rochester, New York, USA

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Reviewed: Aug. 28, 2008

I added a little extra rice and 2 cut up chicken breasts. I think that improved it. Too much zucchini and the tomatoes were pointless. Also, kinda a pain to make, since you have to cook everything first. I won't make this again.

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Sarah243

Cooking Level: Intermediate

Home Town: Castalia, North Carolina, USA

Living In: Walters, Oklahoma, USA

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Reviewed: Aug. 28, 2008

this was pretty good but needed a few minor modifications in order to be a 5 star recipe. First, the seasonings weren't quite enough for me and need to be doubled (otherwise it will be bland). I don't think that sharp cheddar is the way to go either. Next time I make this I'll try mozzarella for a more mild flavor. We love onions and next time I'll add a whole sweet onion to sautee with the zucchini and only cook the green onions for a minute or two before adding to the casserole dish. I also think that fresh sliced mushrooms would be good in this recipe. I will be making it again as it has potential to be out of this world! Thanks for the recipe ...

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PamelaSue

Cooking Level: Expert

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Reviewed: Aug. 28, 2008

This was wonderful! I added chicken breast to mine because we are meat eaters. I also doubled the amount of rice to 2/3 cups of rice with 1 1/3 cup of water/broth. Very colorful dish besides being yummy!

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WILKINSONTK

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Reviewed: Aug. 27, 2008

This was a great idea! I did change a few things, because I wanted it to be a more colorful dish. I added a cup of shredded carrots, 1/2 cup of endame, and a cup of sweet Vidalia onions. I also doubled the herbs so that it had more flavor. I used a bag of frozen zucchini and that worked great as well. My husband loved it, as did I. Leftovers were excellent, I will definately make this again, and I think that you can add whatever veggies you have around.

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BarthHomemaker

Cooking Level: Expert

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Reviewed: Aug. 27, 2008

This was awesome! But I did make a few modifications; I added two diced shallots, doubled up on the spices and added a dusting of red pepper flakes for some kick. I used about 1/2 of the cheese and I used a cheddar/pepper jack blend. I also added in some diced red bell pepper, subbed for brown rice and used a can of diced tomatoes rather than the fresh. It was a BIG hit and I am positive I will be making this again. Thanks so much for sharing!!

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AmyLynn

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Aug. 27, 2008

This was absolutely delicious

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denise

Home Town: Cleveland, Ohio, USA

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Reviewed: Aug. 26, 2008

I was a little nervous after reading the reviews that this would be bland & lacking, but I was pleasantly suprised. I thought it had a really good combination of flavors. It's a great easy weeknight dinner and I think it's really versatile in that you could use a lot of different veggies. I think it would be good with chicken too.

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chloenavasmommy

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

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Reviewed: Aug. 26, 2008

A Keeper!!! This turned out to be a great meal. I adjusted it to our tastes and this is what I did. Increased instant brown rice to 6 servings and cooked in chicken stock. Sauted zucchini, yellow squash,onion, red pepper, fresh garlic in olive oil. Seasoned with dried italian seasoning and fresh basil. Added a can of drained italian style tomatoes since mine aren't in yet. Stirred in rice, cooked shrimp, and mozzerella and parmasean cheese. Topped with more cheese and italian bread crumbs and baked for about 25 minutes. This was flavorful and filling. You could really play with this and use what you have on hand. Thanks.

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Joyce

Cooking Level: Expert

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Reviewed: Aug. 26, 2008

This was yummy! I followed everyone's lead and put tons of herbs and spices, and I used sweet onion and green pepper. I also used 1c. of brown rice cooked with chicken bouillion. I added 2 lbs. of shrimp and made this a main dish. It made enough to feed a small army so we'll have leftovers well into the week. We'll definitely make this again, but next time I'm going to try adding chopped sausage or brats instead of shrimp.

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Gloria

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Aug. 26, 2008

This was a great recipe! Most of the ingredients came right out of the garden! I added some orange bell peppers since we had them. Otherwise I stuck to the recipe. I'm certain we will use this one again!

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Joanna

Cooking Level: Intermediate

Living In: Antioch, Illinois, USA

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Reviewed: Aug. 26, 2008

the only change i made was double the rice and used a can of petite diced tomatoes instead of fresh, it is a very tasty dish and I think the seasonings are just right, no need to add anything at all Thanks for sharing this recipe!

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alie

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2008

I changed this up a bit. We had a HUGE bunch of home garden vegetables to use up, so I added carrots and fresh basil along with the zucchini and tomatoes. I used shallots instead of green onions because that's what I had, and I used a wild rice box mix with the seasoning because I read this was a bit bland. I loved the result! It was good, cheesy and felt homey and light at the same time.

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EMCLAIRE

Cooking Level: Intermediate

Home Town: Missoula, Montana, USA

Living In: Pocatello, Idaho, USA

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Reviewed: Aug. 26, 2008

Delicious!

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Lori Ann

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Reviewed: Aug. 26, 2008

As is this recipe is 3 stars and very bland. However, with modifications it's 4-5. Double the spices, except the salt and you have a good dish full of vegetables.

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Joy

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Aug. 26, 2008

Wow, this turned out so awesome. I changed a lot of the ingredients after reading the reviews. I used 2 teaspoons of fresh basil and oregano from the garden, 1/2 cup of basamati rice that I cooked in chicken broth, 1 teaspoon of paprika, 1T of olive oil, 1/2 cup chopped yellow onion, 3 cloves of garlic and 1 cup of sharp cheddar. The tomatos and zuccini I left the same. I also added 2 spicy brats that I cut up, sauted, and threw in with everthing else and boy was this an amazing meal. I will definately be making this often! Would also be good served with salmon.

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SANDYARENZ

Cooking Level: Intermediate

Home Town: Circle Pines, Minnesota, USA

Living In: Maplewood, Minnesota, USA

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Reviewed: Aug. 26, 2008

Fabulous recipe! Did as previous reviewers suggested: tripled seasonings (except salt), added 1 more garlic clove and a few shakes of garlic powder, upped rice to 1/2 cup (used brown rice), added 1/2 of a red pepper, chopped. Also added 1 chopped up jalepeno brat, which I cooked with the zucchini & onions. Used sharp cheddar cheese. Family LOVED it! Will definitely make again.

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JDLab

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Reviewed: Aug. 21, 2008

Very good! My husband really enjoyed this casserole and told me to make sure I had the recipe saved. I did use basil instead of oregano by mistake so then I used mozzerella for the cheese mixed in to help offset the basil a little. Then topped with some colby-jack with italian bread crumbs. Had red pepper on hand so added it too. I prepped the casserole in early afternoon and stored in fridge until time to cook for dinner. Very convenient!

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Jessi

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