Reviewed: Apr. 3, 2003

5/31 made it again. This time subbed SHARP cheddar, 3 green onions and yellow squash 3 cups only, no zuke nor salt nor pepper. Added 1/3 cup heavy cream. Family raved about the changes. Otherwise first time: Good zucchini spoonbread. omitted the basil and it tasted great. Maybe could shorten the baking time because the cheese was so done it created a crust. UPDATE: make a day ahead with changes, heat oven to 350 to warm, cut into squares, arrange in bigger pan uncovered, heat for 30 minutes. Tastes like they have been FRIED!!! omg! Wedding reception guests fought over them.

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Reviewer:

WINNONA

Cooking Level: Professional

Home Town: Costa Mesa, California, USA

Living In: Laguna Beach, California, USA

Reviewed: Jun. 27, 2004

This was soooo good. My husband just loved it! I wouldn't change a thing!

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Reviewer:

CAJUNSGIRL

Cooking Level: Intermediate

Home Town: Geneva, New York, USA

Living In: Atlanta, Georgia, USA

Reviewed: Mar. 9, 2005

This recipe came out great! Easy and tasty. Using a combination of yellow squash and zucchini made it prettier, and next time I will add in some red bell pepper as well. I agree that it didn't take 60 minutes, and I would recommend waiting to add the cheese on top until it is almost done baking.

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33 users found this review helpful

Reviewer:

REBECITA

Reviewed: Jul. 19, 2005

I discovered this recipe today and made it tonight. I preheated a (slightly oiled) cast-iron skillet and then baked it in that for 60 minutes as directed. I did wait until it had cooked for 30 minutes before adding the cheese topping. I thought the taste was delicious and the texture perfect. (I did only add about 1/3 of an onion because my husband will not eat anything with more onion than that. It still was very tasty, but I believe it would be even a bit more so with more onion.) We ate it as a main dish with a large salad and were very satisfied. I will definitely make it again! Thanks for sharing this great recipe.

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3 users found this review helpful

Reviewer:

GRANNYMIKE

Reviewed: Apr. 3, 2006

Sooooooo easy and very good, had to use monterey jack & I chopped the zucchini, turned out GR8888, we loved it !

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Reviewer:

Chris

Reviewed: Apr. 23, 2006

I loved this dish! I used the 50% fat cheddar and only used 4 oz. Skipped the cheese topping and did not miss it. 3 large zucchinis = 4C shredded for me. Would make a wonderful appetizer cut into 1" squares. I baked mine in a 2 quart rectangular dish and got 12 average servings. Highly recommend that you try this one! Thanks for the recipe.

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5 users found this review helpful

Reviewer:

P.Pedd.

Cooking Level: Expert

Home Town: Joanna, South Carolina, USA

Living In: Hattiesburg, Mississippi, USA

Reviewed: May 16, 2006

Wow! We're trying to work a greater variety of veggies into our diet. Hubby and I are NOT big fans of zucchini but this was really, really good! I baked for 35 minutes, then added the cheese on top and baked for an additional 15 minutes and it seemed perfect. We're definitely making this again and again. Thanks!

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Reviewer:

cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

Reviewed: Jul. 22, 2006

As a cornbread lover I found this recipe to taste great. I cooked it slightly longer than listed, I cooked until a knife cam out clean after inserted into the middle of the dish. I cooked at 350° for 1 hour and 18 minutes. The casserole came out moist and firm, easy to serve, tasted wonderful.

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