I made this last week, and with 4 people, the whole entire thing was gone! Every single person went back for seconds. This is a great recipe, I didn't change a thing!

This was a very good way for me to use my abundant supply of zucchini. It was very flavorful. Have made it two days in a row. It is a very easy to make recipe. The only thing I did different was to add black pepper to the recipe.

I really liked it, others didn't so much. It's an American influenced taste, though.. we're used to stuffing at Thanksgiving. To others, it tastes like stale bread. Flavors were delicious!

Very easy recipe and a great way to use the zucchini from the garden. Hubby and oldest daughter loved it.. 8 year old didn't so much.. but that is OK.. 3 out of 4 family members isn't bad!.. Thank you for this eas y simple and tasty recipe!

I love the flavors together, but I thought the casserole was a little thin. I think i will use a smaller dish or double up next time.

Good, but a little onion-y for my taste and needed just a tad bit more salt.

Very easy and idiot proof!!! You can fiddle with the amounts and ingredients and it will still be very good. My family LOVED it the first tiem I made it. Second time I used less butter and you couldn't tell the difference. NOTE: if you are covering it with foli, be sure to butter the inside of the foil (as you would with any similar dish.

Delicious! 5 slices of toasted Italian pane bread (cubed), 1/4 cup melted butter, 3 cups zucchini chopped, 1/4 large purple onion chopped fine, 1 tsp garlic powder, 2 eggs beaten, 2 cups sharp cheddar cheese. Spray 8 x 8 glass pan with Pam. Bake on 350 covered for 30 mins. then uncovered for 20 mins. 6 servings.

Even the 6 yo loved it. I used croutons instead of bread which might be too crunchy for some but we loved it.

My husband absolutely loved it. Thanks!

Never having made Zuccini before I was more then a little nervous when I was given several Zucchini. Fearing I would waste them I rushed here & found this recipe...I had everything I needed in the kitchen cooked it up using day old french bread and oh my goodness my family of 7 were suprised and delighted! DEFINATELY making again!

i think this will be a 5 star recipe in our household, with a few modifications. i used sour dough bread, and i'd recommend not because i think it takes away from the zucchini. 1 tsp. of garlic salt is too much...just sprinkle a little on. and after i uncovered the dish for the last 30 minutes, it turned hard. so next time i'd leave the foil on and put it in a smaller dish. but i am definitely going to try this recipe again. thank you.

Awesome! Too bad I can only make it for me because my son and my husband won't eat zucchini. But, it's worth it to just make it for me.

This was so good. Of course I had to make a few changes. I had more zucchini than the recipe called for so I ended up using 4 cups of zucchini and added a cubed bagel along with the bread. I also added the extra egg like others recommended. Everyone enjoyed it and I will definitely make it again.

Loved it! Just added an extra egg, otherwise perfect. Will do this one again and again.