Reviewed: Sep. 3, 2008

This is the one dish my mom always made for us growing up that I looked forward to eating EVERY time. It's so delicious. On a side note, down here in the southwest, we call this dish "calabasitas" (kal-a-bah-see-tas).

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mysteriousdaisy

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Reviewed: Aug. 27, 2008

This is a great recipe to use as a basic starter recipe. I used zucchine and yellow squash, corn,mushrooms and added some sliced olives..I then added a can of tomato sauce and a can of diced tomatoes..It made a really nice sauce to have over pasta. My husband loved it and so did I. We will have this again.

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SQUEAKER04

Cooking Level: Expert

Home Town: Vancouver, Washington, USA

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Reviewed: Aug. 25, 2008

Instead of vegetable oil, I used extra virgin olive oil. Instead of garlic powder, minced garlic. Adn natural tomatoes. And Colby and Monterrey Jack cheese. It is so juicy, all vegetables are tender, it is a wow!!

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hefziba

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Aug. 14, 2008

This is an awesome recipe! I used fresh zucchini and tomatoes from the garden. This is very quick and easy as well.

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cmiss

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Reviewed: Jul. 28, 2008

This was a hit at our home. Perfect way to use up squash from the garden. Even my 4yr old ate it. We told him it was "Ratatouille". I didn't add as much cheese, just scattered it on top once I was done cooking. This probably made it easy to reheat the next day. We will DEFINITELY make this again.

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YummyYum!

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Reviewed: Jun. 25, 2008

This was a great recipe! Even my picky eaters raved about this. The only thing I changed was I used frozen corn and cubed instead of sliced the zucchini. I will be making this again. Thanks for the recipe!

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J. Vest

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Reviewed: Apr. 16, 2008

This was delish. I used fresh garlic, olive oil, and added some rosemary. Even the kids enjoyed it. Thanks!

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fairysnailsmom

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: Apr. 12, 2008

I'd say 3 1/2 stars as is. I thought this was a little bland and that there was too much cheese. If I was to make this again, I think I would use fresh garlic, instead of powder and cut back the cheese by at least half. It is a very pretty dish though!

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Susan May

Cooking Level: Expert

Home Town: Newfolden, Minnesota, USA

Living In: Owatonna, Minnesota, USA

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Reviewed: Apr. 11, 2008

I saw this recipe on the "recipe exchange" here on this site and decided to give it a try. Since some thought it was mushy, I chopped my own tomatoes and used frozen corn. After reading reviews, and to make it healthier, I just sprinkled it with parmesan cheese. A good recipe that is nice change from the same old boring steamed veggies I usually serve.

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Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Feb. 28, 2008

This was really good. For once I really enjoyed eating my veggies.

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chicklet

Cooking Level: Expert

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Reviewed: Aug. 11, 2007

This was really yummy! Tha bacon gave it a southern flavor that my family really liked. Even the picky ones who refused to eat squash loved it!

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BETHANY66

Cooking Level: Expert

Home Town: Loma Rica, California, USA

Living In: Paso Robles, California, USA

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Reviewed: Aug. 10, 2007

This is a good way to use up zucchini but it wasn't very flavorful. I especially didn't like the melted cheeses on top. Another reviewer suggested parmesan and that would have been better, less heavy.

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HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jul. 23, 2007

This was pretty good stuff. I used frozen corn, and also added some mushrooms that were starting to get old. The only other thing that I did differently was to sprinkle parmesan cheese over it rather than using the shredded cheeses. I'll definitely be making this for my family again.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Jul. 19, 2007

This recipe is a keeper! I absolutely loved it and so did my husband..

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CookingGirl

Cooking Level: Expert

Home Town: New Castle, Delaware, USA

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Reviewed: Dec. 13, 2006

A little mushy and a strange blend of flavors. I like my zucchini very tender (which it was), but my husband only tasted this because I made him. He prefers his zucchini al dente and thought the whole mixture was weird. Not mentioned in the recipe, but I drained my vegetables before I added the cheese.

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lestoby

Cooking Level: Intermediate

Home Town: Barrington, Illinois, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 11, 2006

Loved it! I am not really a big zucchini fan but this tasted great. It turned out perfect not mushy at all. Just make sure your canned food is fully drained.

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momee23

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Reviewed: Aug. 8, 2005

I made this recipe for dinner tonight and we loved it. I don't normally like too many vegetables but I could have eaten three or four bowls of this recipe. It's a "must try"!

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patti

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Reviewed: Jun. 13, 2005

LOVED THIS RECIPE!!! I cut the recipe in half (for just my husband, my two-year-old and I). It was so easy to make and tasted AWESOME. Will definately add to my regular menus!

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