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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Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Orlando, Florida, USA

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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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CHENNECHIC

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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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SHANWHITE

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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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LMCOHEN18

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Reviewed: Jan. 27, 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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JULIEKID

Cooking Level: Expert

Home Town: Cedar Falls, Iowa, USA

Living In: Coralville, Iowa, USA

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Reviewed: Jan. 2, 2004

I made this for Christmas Eve dinner and it made a big hit, especially with my big brothers! These are the changes that I made which made it so easy! Cut off the ends of the zucchini and discard, then dice the rest. When sauteing, I used only the 1/4 c. butter and added 2 c. cooked rice. Continue the recipe as written but omitted the bread crumbs to cut down on the carbs. Placed in a greased casserole dish and microwaved until hot--delicious! I was concerned about the number of people it said that it served but I found that it really served 6-8 nicely.

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CLAIRE

Cooking Level: Expert

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Reviewed: Jan. 19, 2003

I'm not much of a veggie eater, but I loved this casserole! It's so easy to make and very tasty.

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ARCTICROSE

Home Town: Walkersville, Maryland, USA

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Reviewed: Dec. 20, 2001

Finding quick and non-bizarre vegetarian recipes is very difficult but this one is very good. Not too hard, and my husband likes zucchini a lot so that helps. I like the fact it does not require one or two obscure ingredients (like many veggie recipes) that you will never use again.

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DIMABS

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Reviewed: Aug. 1, 2001

I made this into stuffed zucchine boats. I used 10 med. zukes and cut them in half lengthwise and scooped out the insides. I used the inside pulp for the recipe as it is writen except I added I/4 lb. breakfast sausage that I add crumbled and fried. I used Panko bread crumbs (found in the Japanese food isle) and it tasted wonderful. I will definetely make again!

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