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This dish invites you to experiment with vege combinations. No zucchini this time of year, so I subbed red bell peppers, onion, and mushrooms for the zucchini and corn. Sauteed them before adding. DH thought the the sauce needed more cheese. Overall, a very nice, very pretty main course. Thanks for sharing!
I have to plan meals easy enough for my husband to make. The first time he made this, it was a bit more difficult. The recipe was good, but the quantities needed to be enough to serve 5 people and have leftovers, since we take this for lunch the following day (budget saver!). We use parmesan and swiss (Gruyere is hard to get or prohibitively expensive in our area for a weeknight meal). This recipe is delicious, though. We use broccoli, as we have two people who aren't fond of zucchini, but we also made it with the zucchini and it was very good, in my opinion. The nice thing is you can make it as-is, or you can alter it to suit the tastes of your family. It is versatile and delicious. A++
This recipe was quite simple to prepare and was very tasty and attractive. Next time I will lightly steam the zucchini before adding it, as the broil time was not quite sufficient to cook it even though I diced it in 1/4" dice instead of 1/2". Also, I will reduce the milk to 1 1/2 cups, because there was just a little too much liquid in the end product. Overall, it was a really good recipe, and one I will make again with these minor tweaks. Chosen for Pick a Chef Spring 2008.