Reviewed: Jun. 24, 2011

This recipe is a good start but I only gave it 4 stars because I changed quite a bit. First I used about 3 zucchini, chopped them up and sauted them with a ton of garlic (probably 15 minced cloves). I don't have a dutch oven so just put the rice, cheese, cooked zucchini, & some margarine in a medium pot, added only one egg and mixed. I put it all in the prepped pan, used crushed butter crackers on top instead of breadcrumbs, added the melted margarine and broiled. It came out fantastic! I think the key ingredient that was missing was lots and lots of garlic!

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Reviewer:

kbvoyer

Home Town: Malden, Massachusetts, USA

Living In: Salem, Massachusetts, USA

Reviewed: Mar. 6, 2011

Delicious! I didn't put the zucchini slices on top, however. Wonderful with a salad,

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Reviewer:

barb

Reviewed: Oct. 8, 2010

No flavor, unappealing consistency. Too much revamping required to attempt again. Do not recommend.

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Reviewer:

EKSATTLER

Cooking Level: Expert

Living In: Windsor, Colorado, USA

Reviewed: Sep. 11, 2010

I made this for my husband, who really liked it. His only suggestion is to just not bother putting the zucchini slices on top of the casserole as garnish, because they were too bland. He felt he'd rather just have them mixed in with the cheese and the rest of it (though the presentation was really nice!). I'll be making this again for him. Thanks, Paula!

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Reviewer:

TribePride

Cooking Level: Intermediate

Reviewed: Aug. 30, 2010

This was FANTASTIC! I did what another reviewer did and cooked the rice in veggie broth. It added so much flavor! I also had this side dish as a main meal and it was so filling! Everybody need to try this.

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Reviewer:

Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

Reviewed: Aug. 5, 2010

I really loved this! Only reason I am giving 4 stars is because as written, there would definitely not be enough rice. I upped it to 2 cups cooked rice and it was perfect! Also, no need for all that butter and oil when sauteeing, I only used a small chunk of butter (about 2 1/2 T) and it was just fine. Save the fat/calories for something else! Overall, it was delicious and cheesy, served it as a main course with corn on the cob, salad and fruit. Great!

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Reviewer:

JENNYLYN1

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Clovis, California, USA

Reviewed: Feb. 1, 2010

This was so good! I too used more rice and a little less zucchini, and then only 1 egg to make it a little drier. With a salad it made a delicious meal for dinner tonight.

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Reviewer:

Elizabeth

Cooking Level: Expert

Living In: Brookline, Massachusetts, USA

Reviewed: Nov. 18, 2009

Pretty tasty. You can definitely cut down on the amount of butter and oil, though - after I cleaned my plate (which I did quite happily) you can see the amount of oil leftover. Also, I accidentally used a type of instant rice which never browned when I sauteed it, but it all still came out well.

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