The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jun. 17, 2009
This was so yummy! I did make some alterations: used chicken broth instead of water for the rice, used 1 cup dry rice, and added some garlic powder at the end, before baking it. I'm pretty sure I used a lot more cheddar too, I just eyeballed it. However, I thought I used too much rice, so next time I'll try 3/4 cup and see how it goes. Also, the bread crumbs browned up before the casserole got bubbly so I put tin-foil on top. I think 1 cup of breadcrumbs was too much, I'll try a little less next time. This is a definite favorite and I'll be making it again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jan. 20, 2009
This recipe is definitely a good starter. I gave it 5 stars after making the following changes: used 2c. brown rice (instead of white) and cooked it in vegetable broth instead of water, increased the parmesan cheese to 3/4 c., increased the shredded cheddar to about 5 oz, increased the eggs to 4. I also followed other reader's advice and sauteed the zucchini with 1/2 c. margerine (omitted the oil) and about 1 T. of minced garlic instead of steaming it. I also added about 1 c. of diced carrots to the saute for color and extra vitamins. I topped it with 3/4 c. crushed Ritz crackers instead of bread crumbs and baked it at 350 degrees for about 50 minutes and did not broil it at all. It came out delicious and my whole family loved it. Next time I will probably top it with some cheese, as well as the cracker crumbs.
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Sep. 16, 2008
This was pretty good. It did need a little bit more flavoring, I did add garlic and onion to it.
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jen

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Sep. 14, 2008
If I decide to make this again, I would definately put more cheese, and use crushed snack crackers or something on top instead of bread crumbs to add a little more flavor to it. Overall, it was okay.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Aug. 25, 2008
This recipe has a lot of potential. Instead of putting it under the broiler I just put it in a 250 degree oven for about a half hour..this way the flavor has a chance to go through and combine with each other and it was delicious. My husband wanted to know if I had saved the recipe.
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Cooking Level: Expert

Home Town: Vancouver, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Aug. 14, 2008
Good starter recipe but definitely needs help. I chopped my zuke and then microwaved it to substitue for steaming. I also cooked two cups of rice as suggested by others, which made the amount of cheese used need to be at least doubled. When stirring zuke into oil and butter I added a tablespoon of minced garlic. I used panko bread crumbs on top and would use more next time so it was a coating over the top. I sprinkle the bread crumbs with cheese to give a nicer look. This made a large serving and would be great for a dish to pass dinner or a big family. The next time I would try to think of something to give it a bit more zip, maybe trying a nacho cheese. But it definitely is a great idea for all that zuchinni!!!
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Cooking Level: Expert

Home Town: Volant, Pennsylvania, USA
Living In: Cassadaga, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Aug. 5, 2008
Wow!! this is delicious!! I added cooked ground sausage, used lots more rice (2 cups total) and doubled the cheddar cheese (my family likes lots of cheese). I also used only about half the suggested bread crumbs and it was awesome! I will definitely be making this again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Aug. 5, 2008
This is a very good recipe and a great way to use up the zucchini from the garden. The only thing that I would change is to cut the bread crumbs to 1/2 cup, 1 cup was way to much and made it a little gritty but all in all very good and will make again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jul. 18, 2008
This was delicious! I didn't have enough zucchini, so I mixed yellow squash with the zucchini on hand. This is one of the best casseroles, I have ever eaten!
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jun. 20, 2008
It took a little time to make it, but it was well worth it. A great side dish for those with lots of zuchinni.
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Aug. 26, 2007
This was a great way to use up all the summer zucchini! My only complaint was the rice seemed unapparent, so I doubled the amount of rice, and lowered the amount of oil/butter and it was yummy!!
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Home Town: Saint Louis, Missouri, USA
Living In: Detroit, Michigan, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4 star rating.
Reviewed: Jul. 24, 2007
It was a bit dry to my liking.
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Cooking Level: Beginning

Home Town: Ottumwa, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Mar. 29, 2007
I cut down the butter and oil in half and did not use bread crumbs on top. I sprinkled Frenchs French Fried Onion Rings on top instead. I also omitted the butter on top. I also added a little more cheddar cheese. I baked it for about 30 minutes. It smelled great and tasted good too.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 6, 2006
Very tasty. Used left over rice from the night before. Instead of steaming the zucchini I did saute in olive oil to keep it firmer. I also added more parmesan to add a little more flavor. Baked it for about 25 minutes and then put under the broiler until the top was crispy.
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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Apr. 12, 2006
This was very easy to make and tasted ok too. My husband, who doesn't normally like zucchini said it was pretty good. Will probably make again when I have an abundance of zucchini.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Feb. 12, 2006
This was fairly good but definately could've used something to give it a bit of flavor. Didn't do much for the taste buds, but was easy to make and went great as a side. I'll definately make it again.
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CJ
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Cooking Level: Beginning

Home Town: Chicago, Illinois, USA
Living In: Orlando, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Jan. 10, 2006
Really delicious, I would actually recommend it a a bruch food as it has the consistancy of an omlette once cooked. But I would reduce the suggested butter and oil by half, I found it a little too greasy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Jun. 29, 2005
We absolutely loved it! Even my picky children ate it. My husband suggested less bread crumbs. I think I will try using Ritz crackers next time. Definately will make again!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Mar. 16, 2005
Pretty tasty. I personally prefer my casseroles to be deeper, so I would recommend a smaller pan, as well as less bread crumbs.
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Jan. 28, 2004
I wasn't too sure about this recipe, but it turned out to be really tasty. The assertion that it will feed 10 is absurd (it fed 6 women here at work for lunch).
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Cooking Level: Expert

Home Town: Cedar Falls, Iowa, USA
Living In: Coralville, Iowa, USA

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