Reviewed: Jul. 27, 2007

I received a ten pound zucchini from a friend so I'll be making a lot of zucchini dishes this weekend! This was very good Janet. If I had cut my zuke into rounds I would have had pancake size slices, so I shredded. Also added cheddar along with the parm. Sprinkled the top with paprika for color. Hubby and kids ate the whole thing themselves; they did save me a bite tho! Thank you!!

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10 users found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Jul. 20, 2007

Great recipe, once some key elements are changed. First, instead of 1 cup of biscuit making mix, I used 1 cup of the small package of garlic, cheddar bisquik mix. This adds a wonderful cheesy, garlicy flavor. Also, instead of slicing the zucchini into rounds, I diced it into chunks, this way it cuts nicely but still gives a great consistency to the mix, and I used 2 instead of the 1 that was suggested. , lastly, I doubled the amount of onion and diced it, instead of grating so that it doesn't lose it's texture. One thing that is really delicious (if you're a veggie lover) is to grate one yellow squash, plus one carrot into the recipe. This not only adds some wonderful color, but it's a great way to get more veggies in.

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67 users found this review helpful

Reviewer:

Lauren

Reviewed: Jul. 18, 2007

I did not like this recipe and I am a huge zucchini fan. I found the texture to be too weird for my taste.

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2 users found this review helpful

Reviewer:

Lynette D.

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Springfield, Oregon, USA

Reviewed: Apr. 18, 2007

Very good, I used fresh garlic instead of garlic powder. Would add more zucchini next time.

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3 users found this review helpful

Reviewer:

OLSONS5

Reviewed: Sep. 22, 2005

My aunt gave me this very same recipe yrs ago, we make it at all family functions. It is wonderful cold too. We usually cut it in small squares and serve as an appetizer. Also just a time saving tip, use frozen chopped onions make the prep time even faster than it is now ! Also we peel and slice the zucchini very thin.

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3 users found this review helpful

Reviewer:

VERONA1216

Cooking Level: Expert

Home Town: Mastic, New York, USA

Living In: Horn Lake, Mississippi, USA

Reviewed: Aug. 22, 2005

I don't know about this one. It's not gross, but maybe the tastes just didn't suit my palette. I followed the recipe exactly & took another's advice & added some red & yellow bell pepper on top. Probably won't make again. Sorry.

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1 user found this review helpful

Reviewer:

ZANNAH17

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Centennial, Colorado, USA

Reviewed: Jul. 29, 2005

Fast, easy recipe, would cut zucchini into smaller pieces next time. This is a complete meal with protein, veggie, some carbs and a little fat.

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7 users found this review helpful

Reviewer:

PATZ2

Cooking Level: Expert

Home Town: Nanaimo, British Columbia, Canada

Reviewed: Jul. 10, 2005

A very good recipe, I wouldn't change any of the ingredients. I, like her girls, think it tastes great cold, now something different for my brown bag lunch.

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7 users found this review helpful

Reviewer:

KWDUKE

Reviewed: Jan. 13, 2005

This is a good light meal.

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Reviewer:

MLLYEL

Cooking Level: Intermediate

Living In: Hoboken, New Jersey, USA

Reviewed: Oct. 22, 2004

This is not a quiche! We call it zucchini bread at home because that's what it tastes like(reminds me of a corn bread texture). However, it's a very good one step recipe & I make it often. You can substitute the zucchini or add other veggies.

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10 users found this review helpful