By pink cook on July 28, 2011
Photo by Tea Jenny
Photo by Tea Jenny
"I love to cook fresh zucchini and adding these six good ingredients makes a delicious and easy dinner casserole to please the entire family. Enjoy."
Serving Size: 1 (292 g)
Servings Per Recipe: 4
"Good job! This is so simple to make and tastes great. I added garlic but followed the rest as written. I served this over penne pasta with a salad and garlic bread. Very enjoyable meal. Thanks for the great idea. Good luck in the contest."
"I really wasn't expecting as much flavor as this delivered. Five common pantry ingredients exceeded my expectations and was easy to prepare. I used a chunky salsa with medium spiciness and served with flour tortillas to roll into "make your own" burritoes. Thank you for sharing your recipe & good luck in the contest!"
"Mmmm, this was very tasty and was just up my street I am low carbing and this is perfect, not just that my DH just loved it and he usually turns his nose up at what I am eating but not this he loved it. I used a salsa that was quite hot we like hot in fact we like very hot and it was very hot and the cumin gives it a nice bit of extra flavour. thank you for posting it was very easy to prepare, and so good to eat, I will definitely make this again. I would like to wish you the very best of luck in the competition, I think it's a winner"
"WOWZER!! Loved this and so did DH and BIL! They came in clearing wood and smelled this as they came off the tractors. I could not get it on the table fast enough! It was a rainy chilly day here so this was perfect for me to make quick and for the guys to gobble down. I used a mild salsa as that is what I had on hand. Next time I may use a medium salsa for some zip, like when our temps gp below MINUS 30. This is fantastic. I wonder how it will be using frozen zucchini ( I have stored some for winter use) Thank you chef and Good Luck. I bet this would be great over brown rice, just add in a bit more sauce. hmmmmmm Made for Dining on a $ Contest 2011"
"I decided to make this when I went to you page to see who you were. It was the first recipe listed and I had just bought some zucchini! I love the flavor but it needs a bit more seasoning for me. I added some fresh mushrooms.
The next time I make it, and I will, I think I will add some fresh garlic and more chopped onion!
Thank you for a quick and delicious meal."
"Made it, loved it! Simple yet so delicious. Sprinkled shredded Monterey Jack on top - yummy!"
"Very easy meal to make, and easy to adapt. I like the low carb, paleo aspect of it as well. I did change it a bit: I don't care that much for salsa, so I used fresh tomatoes, a little tomato sauce, and some chopped jalapenos. I also added about a half cup of frozen corn kernels because I had them. Thanks for recipe!"
"This is soooo good!!! Years ago my ex mother in law made a Ground Beef Zucchini casserole that was similar. This takes the extra work out of it by using the salsa. We like things a little spicy so I went with a medium heat salsa and used the whole jar (16 oz) ... when it was done I sprinkled colby jack cheese over it. I will be making this alot now that our zucchini have started coming on the plants. Thank you for this recipe, it is perfect!!!!"
"This is such an amazing dish! I also wasn't expecting as much flavor either but WOW!! So delish! Very easy to make! Thank you for sharing!"
"This was a great and fast low carb meal. I love zucchini, so this really worked for me. My husband said it would be good with potatoe. I added some shredded cheddar cheese, parmasean cheese, and a dollop of sour cream. My 10 year old ate it but she said it was hot. I used a medium salsa. I had to add a little water to steam the zucchini through."
"Tasted so much better than I expected. Will be making again, great way to use all of the zucchini from our garden. Had everything on hand to make. Nice, quick recipe! My 1 year old son loved it :)"
"Loved it! Served with leftover white rice for hubby and leftover quinoa for me. I see this as a regular in my house as we love taco salad with salsa and I always have some salsa left over. I also grow zucchini and have too much for most of the summer!"
"I usually reserve the 5* for "gourmet" or something I would pay a pretty penny for in a restaurant. However, when I devour almost the entire recipe while cooking it, it means I was either starving, or this was really tasty, and I ate quite a huge amount of this while it was still cooking!!! I was starving, but this was really tasty also. I did the recipe just as written, but am going to change it next time, and probably add either the corn or maybe even pasta, and just extra salsa. I think I did use 4 garlic cloves because I love garlic."
"Very nice recipe. I used Boca Crumbles and one tsp of olive oil as the Crumbles would stick to the pan if not. I added some chopped bell pepper also. Served with fat-free refried beans and spanish rice. This is an easy, healthy and flavorful recipe. Thanks, Carole in Orlando"
"5 stars for ease and taste. Had half a huge zucchini in the fridge I was looking to use up, this recipe was perfect. Used 1 8 oz can of medium hot salsa and a zucchini/ yellow squash mix. Topped with sharp cheddar and served over brown rice. Tasty and fast. Will make again. Thanks!"
"We loved this! I added a sprinkling of low fat Monterey Jack cheese and baked it for about 10 minutes at 350 degrees."