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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3 users found this review helpful

Reviewer:

SQUEAKER04

Cooking Level: Expert

Home Town: Vancouver, Washington, USA

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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27 users found this review helpful

Reviewer:

STAR6443

Cooking Level: Expert

Home Town: Volant, Pennsylvania, USA

Living In: Cassadaga, New York, USA

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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1 user found this review helpful

Reviewer:

Heidi

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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1 user found this review helpful

Reviewer:

miss

Cooking Level: Expert

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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6 users found this review helpful

Reviewer:

Susie O.

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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0 users found this review helpful

Reviewer:

Kolleen

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Mckinney, Texas, USA

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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47 users found this review helpful

Reviewer:

Curlylocks

Home Town: Saint Louis, Missouri, USA

Living In: Seattle, Washington, USA

Reviewed: Jul. 23, 2007

It was a bit dry to my liking.

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Reviewer:

macpatient

Cooking Level: Beginning

Living In: Ottumwa, Iowa, USA

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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30 users found this review helpful

Reviewer:

Colleen

Cooking Level: Intermediate

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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21 users found this review helpful