The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Jan. 27, 2008
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.
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Cooking Level: Intermediate

Home Town: Oak Lawn, Illinois, USA
Living In: Tinley Park, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Jan. 26, 2008
Even the 6 yo loved it. I used croutons instead of bread which might be too crunchy for some but we loved it.
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kcj

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Jan. 25, 2008
My husband absolutely loved it. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Jan. 2, 2008
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!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Dec. 31, 2007
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Dec. 20, 2007
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.
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Cooking Level: Intermediate

Living In: Marion, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Dec. 6, 2007
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Dec. 4, 2007
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!
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djo
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Cooking Level: Intermediate

Living In: Tampere, Pirkanmaa, Finland

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 30, 2007
Loved it! Just added an extra egg, otherwise perfect. Will do this one again and again.
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JK
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Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA
Living In: Iowa City, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 29, 2007
I loved this recipie. I needed a new zucchini recipie and I found this one today and had all the ingredients and an hour later it was done. I put a little too much garlic salt (but that was my fault) and excluded the onions because I didn't have any on hand. It turned out really good and my husband and mother loved it. My mother said it was the best thing I have cooked in a while. It smelled so yummy while it was cooking. i couldn't wait to eat it. I will cook this again, probably next week.
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Cooking Level: Intermediate

Living In: Cleveland, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 29, 2007
FANTASTIC! GREAT way to eat your veggies. Simple to make & just deee-lish! I didn't have cheddar cheese, so I used Italian blend shredded cheese...which was awesome, too. Thanks for the recipe!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 24, 2007
I give this 3 stars. It wasn't at all bad, and was good enough that we finished it off, but not quite good enough that I'd make it again.
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Cooking Level: Expert

Home Town: Yamhill, Oregon, USA
Living In: Mcminnville, Oregon, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 20, 2007
I followed the recipe exact, except I substituted mozzarella for the cheddar. It was good but the onion was overpowering. And I really like onions. Next time I'll cut the onion in half and add a protein.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 16, 2007
I made this recipe as is, and it was excellent! I cut down on the cooking time because I was hungry and didn't want to wait anymore, so it was in the oven a total of 45 minutes, turned out perfect.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 15, 2007
To make this more of a meal, I added diced chicken. I also added some chopped celery and a few tablespoons of parmesan cheese. I used 3 Tbsp of butter rather than 4, and it was perfect! My husband loved it, and he's weary of many of my zucchini dishes. It's one of my new favorite ways to use this abundant squash!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 14, 2007
My family didn't care for this recipe much...the bread overpowered the zuchinni.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 10, 2007
I had high hopes for this recipe, but it tasted a little odd. Someone said too greasy, another too salty, and I can see both of those. It wasn't horrible, but it wasn't great either.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 1, 2007
This was a fairly bland casserole. There's so much more that can be done to enhance the flavor of zucchini. This one fell a little flat.
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Cooking Level: Intermediate

Home Town: San Jose, California, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Sep. 29, 2007
This was excellent. This was about 2 servings as a main course, maybe 4 as a side. Also, I added halved mushrooms and omitted the butter all together. Baked uncovered, the bread crisps just fine and was not soggy. Thank You! Thank You.
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Cooking Level: Expert

Home Town: Wenatchee, Washington, USA
Living In: Eugene, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Sep. 28, 2007
I love this recipe and make it at least once a week.. i omit the butter for health reasons and if im feeling lazy instead of the first half hour in the oven....i zap it in the microwave without the cheese for 6 minutes. Some people like it their bread reallly crunchy others dont, so play around with cooking times until you figure out what suits you best.
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Cooking Level: Intermediate

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