Zucchini Casserole

“Good!I skipped the breadcrumbs and butter to make the dish a bit lighter. I also added carrots (boiled a bit before the zucchini) and chopped onion. Turned out well!”

“My family loved it I sprinkled a little cheese on top”

“It seems like most zucchini recipes use olive oil, and I hate that taste.Love this recipe.It was a bit more batter than I really needed.I did add garlic and onion to the zucchini in a pan with water.Definitely a keeper!”

“This was so good!It will be making it again and again. I added a little chopped fresh basil and a little oregano leaves.Substituted garlic salt for the plain salt.I also used panko crumbs on top and it turned out light and crunchy.”

“I needed a quick and easy way to use some zucchini up and this was it.Very good and easy.Made for Casserole event in the Photo Forum.”

“This is a great way to use zucchini.I made the recipe as written.It was very flavorful and still good the next day too.I think it would be good with green tobasco sauce added.”

“Delicious! Simple ingredients and easy to put together. DH who insists he HATES zucchini ate 2 huge servings and declared he loved it! Thanks for sharing a new way to use zucchini that we will enjoy often!”

“Made this a few days ago and it still remains on my mind.This was good.Real good.It did taste like quiche without the pie crust.I sauteed some coarsely chopped onions in mine.Had a sprinkle of mozarella.That wasn’t enough.So I scrounged around and found a bag of shredded cheese for tacos.Oh well, beats a trip to the store. Needless to say, there wasn’t any left to pack for lunch the next day.I did put it under the broiler for 5 minutes to brown the parmesan, ya-know?It was burnt.Therefore, no picture.But I’ll be makin’ this again for sure.The zucchinis just started coming in!!!”

“Very good recipe.My zucchini are just starting to ripen.This was a wonderful recipe.I did make one change,I sauted the zucchini in butter (three Tblsp. and half an oinio and lots of garlic.Very good.I finished mine cold the next day for lunch, still good.Thanks for the posting. LL”

“I thought it was pretty good but my husband wasn’t crazy about it. I think it could use some extra flavor, but for an inexpensive last minute recipe to use up zucchini, it was decent.”

“Instead of cooking the zucchini in water, I sautéed them in olive oil.I also added minced onions and garlic.Other than that I followed the recipe.The jury is out on this one; maybe a little less cheese?I think it was better the next day warmed up.”

“I love anything with this much cheese so this had to be a winner.I used a blend of mozzarella and provolone cheeses.I wish I had added onions or garlic as one reviewer suggested, just for a little extra flavor. “

“Yummy!!!Even my picky little boys liked this recipe!!! I didn’t have enough mozzarella, so I used a little cheddar as well.Also, I added onion flakes.A wonderful addition!!!”

“Easy to make and delicious.A great alternative to quiche, no pastry case to bother with and it looked as great as it tasted. As Lorenlou commented, a beautifully smooth sauce.I made it exactly as specified in the recipe.Next time I am going to add onion and garlic and try the cheese sauce with a different vegetable: whatever is looking irresistable at the market.”

“Absolutely wonderful!So easy to put together and what a wonderfully smooth sauce you wind up with, surrounding the squash!I used a mixture of yellow and zucchini because that’s what I had on hand, and Monterrey Jack cheese.An absolute keeper!”

“This looked so pretty when it came out the oven that next time Im going to take a photo, the taste didnt disappoint either. I used half mozzarella and half cheddar.Thanks Tebo.”

“Whoa, Tebo!!! A wonderful dish for zucchini.It is creamy, and cheesy and smooth.Really a great squash custard.Just for a kick, I used jack cheese with jalapenos, and it worked well.Thanks for a lovely side dish recipe that will be used a LOT this summer! :-)”