First off let me apologize for this review. I did not make this recipe as submitted. I needed to get rid of some of my peter pan summer squash and decided to tweak this for a veggie side dish for dinner. How it turned out it could very well be used as an appetizer. But with my modifications, it turned out fantastic. Even my non-veggie eaters devoured this before anything else on their dinner plate. First off, the 36 servings makes a small side dish so don't be afraid to do that amount. It seemed like too much at first so I cut it down to 18 but ended up adding back in to get the 36 servings. I shredded 3 large peter pan squash (also known as summer squash)to get 3 cups squash. Used only 1/3 cup oil as others suggested. Used green chives (both the white and green parts) instead of white. Used parmesan cheese instead of the cheddar. And here's what I think made the dish. I used two 4 ounce cans of diced green chili peppers. I also added thinly sliced green bell peppers in the batter and layed on top for a nice presentation. I also sprinkled the top with parmesan cheese and paprika. And we served it with Franks hot sauce for dipping. Those are the keys to this being fantastic. The diced chili peppers added huge flavor to this dish. And the dipping sauce sealed the deal. This did turn out like a quiche dish so cut the eggs down to two if you want a more decadent dish.
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