Reviewed: Jul. 27, 2005

Delicious--could be served as a vegetable! At Thanksgiving, a little gravy and it could take the place of stuffing!

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Reviewed: Jul. 5, 2005

This appetizer was easy and tasty but you really need to let it cool for at least one hour so it sets. I followed the recipe exactly and let it cool for 1/2 hour and had to eat it with a fork but it was still good. I will make it again.

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bon apetite

Reviewed: Apr. 24, 2005

I love this it's really good. Like a previous reviewer said its not like a biscuit more like a quiche. Reminds me of Red Lobster cheddar bay biscuits. Have fixed several times and will fix again.

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LINJO

Reviewed: Mar. 25, 2005

This recipe was horrible. I made it for a dinner party and was very dissapointed. It was soggy and has too much garlic (if there is such a thing!) I love all vegetable but the zucchini just didn't cook enough no matter how long I cooked it.

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LARONE

Reviewed: Mar. 10, 2005

Good, but a little dry. Maybe serve with chili or soup.

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Mark Caron

Reviewed: Jul. 17, 2004

These were very good. Followed the recipe exactly and gave out many copies of the recipe since I was at home and could just print them out right away. Thanks for the recipe!

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

Reviewed: Jun. 29, 2004

These are excellent - so flavorful and easy. I make them a little bigger and serve them along with soup in the winter. Good way to get a green veggie in your kids.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

Reviewed: Feb. 17, 2004

I have made these little bites twice now as an appetizer for different crowds and they are now a certified hit! Many people have asked for the recipe and I am happy to share it! I followed the recipe exactly and used fresh zucchini both times. They are just as good at room temp as they are still warm.

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GEODEB

Reviewed: Jan. 6, 2004

Liked this one! I agree, don't panic that it is undercooked. It needs to set for a bit before you cut into it. At the party several guests asked for the recipe.

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AlwaysCookin

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Reviewed: Dec. 8, 2003

Great side dish, very easy. It reminded me of a mixture between quiche and stuffing (not a biscuit like the description says) but this was fine. I cooked it for a little over 30 minutes and thought it was still underdone when I cut into it, but you need to let it cool considerably to set up. Once it had cooled more, it was fine, and ended up very moist. Might try adding more cheese to the top a few minutes before it's finished cooking since the husband and I love cheese so much, but other than that it was great as-is!

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