Reviewed: May 14, 2013

This was great! I think the only thing it was missing was more veggie's, and I also used mozzerella! Good stuff.

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Reviewed: Mar. 13, 2013

I made this recipe as is except i added one green and red pepper. I also used about 2 lbs. of zucchini instead of 3 lbs. I omitted the oregano and used 1 cup brown rice instead of long grain. It was good but a little spicy for my husband I love spice so it was perfect. I also didn't cover it while cooking and it was fine. I will make again.

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Jackie Harroll

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

Reviewed: Dec. 3, 2012

WOW! I thought this would be a great way to use some extra zucchini, but it turned out to be a new family favorite

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Keeli

Reviewed: Nov. 6, 2012

Me and my boyfriend loved this. Did not use paprika or oregano because I did not have it. The first time I used the 2.5 cups of salsa, but thought it was a little too much. The second time, I used a little under two cups and thought it was much better.

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peacelovemu

Reviewed: Oct. 31, 2012

Thamk you for an incredibly tasty way to use squash! This was a great inspiration recipe to tailor to the veggies I had available.

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Reviewer:

violinnm

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Houston, Texas, USA

Reviewed: Sep. 4, 2012

This recipe is wonderful as is. I had to make a few adjustments d/t lack of ingredients on hand. I increased the onion, used brown rice, a full can of pinto beans and fresh salsa. I used garlic cubes which contained the spices listed (and than some) less the cayenne pepper. Added a side of baby carrots and we were good to go. Thank you for sharing.

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texasgeezers

Reviewed: Aug. 29, 2012

Love this recipe! I substituted rice with quinoa (in which case make sure to use less salsa so that it doesn't become too soupy) and used all squash instead of zucchini. Add a little fresh cilantro and throw it in a wrap - delicious and spicy!

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Pamela

Reviewed: Aug. 23, 2012

This is a great way to use my garden zucchini! I added 1/4 cup corn meal to thicken it up a little and it was sensational :)

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Reviewer:

Melodymom

Reviewed: Aug. 20, 2012

I followed another reviewer and used 2 garlic cloves instead of the garlic salt. I used 1/8 tsp. of cayenne pepper and cut the recipe in half since it's just my husband and me and there was still more than half leftover. I also subbed black beans for the pinto beans. My husband doesn't like typically like vegetarian dishes but gave this 4 stars.

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