Reviewed: May 27, 2012

Delicious and easy! Like others stated, double the spices and more rice. Next time I will add bell pepper and jalapeños, and use less cheese.

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Reviewer:

Gregoryg1

Reviewed: May 5, 2012

Loved this! It was such a good starting point for the absolutely most heavenly casserole! I grated my zucchini since my kids hate zucchini, added chopped broccoli seasoned just like listed here, only adding thyme. When I cooked the rice I added a hint of turmeric for color and chicken bouillon cube for flavor. I mixed it all together and added sour cream for creaminess, also grated Parmesan cheese (fresh) and mixed it together topping with cheddar cheese and baked it in the oven. Absolutely amazing! :)

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Ummwesam

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Reviewed: Apr. 6, 2012

My family loved it! I followed the suggestions by doubling the spices and serving with garlic bread. I did add sliced mushrooms. Unfortunately, we don't have left overs. Next time I will double the recipe.

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Veggie Mom

Reviewed: Apr. 2, 2012

Great, I did not have enough tomatoes so I used a can of Rotel and that gave it a nice bite!

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fancy1

Reviewed: Mar. 27, 2012

I read the reviews and decided to doubled the spices. I added a little cayenne pepper in it too. I used diced canned tomatoes w/oregano and basil instead of fresh-didn't have any on hand. I was pleasantly surprised at how great zucchini can taste when paired with the ingredience this recipe calls for. Next time I make it, I may just leave out the rice. The vegetable/cheese mixture can stand on its own.

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Cooking Level: Intermediate

Reviewed: Mar. 17, 2012

Delicious! I made a few changes thanks to other reviews. This recipe definitely does not feed 6 unless it's a side dish. I followed the recipe but increased the rice to 1 cup uncooked brown, added some mushrooms and doubled the spices. Also I used 1 cup of cheddar and then sprinkled Feta on top along w/some diced jalepeno. The 4 of us gobbled it up!

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Reviewer:

Marilyn

Reviewed: Mar. 7, 2012

I can barely cook and I was amazed how well this turned out. I'm glad I read the other comments about adding more rice and spices, it made a huge difference! I doubled all the spices and added a cup of rice.

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AMBERRHOADS

Reviewed: Mar. 4, 2012

Loved it and loved that the kids loved it! Subbed canned tomatoes by necessity and worked fine, but can't wait to try this with summer's bounty.

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TRICIAJONES

Reviewed: Mar. 2, 2012

Really good. Healthy and filling without leaving you with a heavy full feeling. I do think the vegetable oil is too much for this and will substitute olive oil next time. This is really only enough for two people, I suggest doubling it for a family.

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Reviewer:

cwenke

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Andover, Kansas, USA

Reviewed: Feb. 27, 2012

Excellent recipe; this was easy to make and has wonderful flavour, especially when reheated as leftovers. I did take the advice of some other reviewers and doubled most of the herbs; I also used canned, italian-spiced tomatoes (fresh tomatoes at the grocery store this time of year taste like cardboard)...and I added a bit of frozen chopped spinach when I was cooking the zucchini mix. Since it's just myself at home I have lots of leftovers, and will make a great lunch to take to work. Definitely have this one saved to my recipe box!

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