This was really good! I sauteed the onion in butter for a few minutes before mixing it with the rest of the ingredients. I didn't use a whole onion becuase it was a large one. I grated the zucchini on a box grater, and there was no excess liquid. The corn muffin mix that I bought (Martha White) was only 7.5 ounces, so I added a little of the bagged buttermilk cornmeal mix that I had on hand. I mixed in all of the cheese instead of saving some for the top. The consistency was just right. I baked it in a 10" square Corningware dish. I covered it with foil for the first 30 minutes, then uncovered it and baked it for 20 more minutes. An hour would have been too long. It got golden brown on top. I will definitely make this again.

Reviewed On: May 26, 2012

I just made this for the first time, and it's really good. I didn't have pumpkin pie spice, so I used the recipe that I found for the spice blend here. Mine did come out a little too sweet, probably because I used red delicious apples. So, unless you are using a tart apple, you might want to reduce the amount of brown suger.

Reviewed On: Oct. 1, 2011

This was very tasty! I did decrease the cooking time after reading some of the comments. I cooked it for 30 minutes covered, then 15 to 20 minutes uncovered, which was plenty. As much as I love cheese, this was almost too much cheese in relation to the zucchini, so next time I make it, I will use around 3 cups of zucchini. I did mix most of the cheese into the dish, sprinkling the rest of it on top.

Reviewed On: Apr. 5, 2011