Reviewed: Sep. 11, 2007

I made this as the main course, next time I think it will work better as a side. Also, I think I will increase the amount of zucchini I use, I didn't think 2 cups was enough. Great recipe!

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Hayley

Cooking Level: Intermediate

Living In: Corpus Christi, Texas, USA

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Reviewed: Sep. 10, 2007

My family thought this was pretty good. I also only baked for 45 minutes. I used two eggs instead of one, otherwise I think it would have been way too dry. Even though, we liked it, it seemed to need something more. Next time, I'll try adding something. Maybe another veggie or bacon bits?

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Jennifer

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Reviewed: Sep. 4, 2007

This was excellent! I also toasted the bread like other reviewers suggested. My husband loved it also. I will definitley make again. Altough, I may try making it in a 8x8 pan next time, so it was a little thicker.

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April

Cooking Level: Beginning

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Reviewed: Aug. 29, 2007

SO-SO easy and delicious! A great way to use all that extra zucchini. I took the tips of other reviewers and toasted the bread first (thicker bread that can be cubed works best, in my opinion). Also, the thought of baking this for an hour in the summer heat didn't appeal to me, so I pre-cooked zucchini and onion in a saute pan for about 15-20 minutes before I put it in the oven, uncovered, for another 20 minutes.

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chitowncook

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Reviewed: Aug. 27, 2007

As I put it in the oven, I thought, "This doesn't have enough spices in it. It's going to be bland." But it wasn't! It was a really nice side dish, tasty without overpowering. I used a Monterrey Jack type cheese, and only about 1.5 cups (all I had). I also used day-old bakery bread, toasted in the toaster oven, but the 4 slices of that looked like too much bread, so I added another half-cup of zucchini. Oh, and at that point, it looked too dry, so I added a second egg. But even with all those adjustments, it came out very yummy. I also used an 11x17 pan, based on another reviewer's suggestion. I highly recommend this! It was an excellent compliment to a simple marinated, grilled chicken breast.

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CBARBUSCA

Cooking Level: Intermediate

Home Town: Bradenton, Florida, USA

Living In: Bucharest, Bucuresti, Romania

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Reviewed: Aug. 21, 2007

YUMM-O This was great! I love zucchini and this was a nice change!

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MAXSMOM1

Cooking Level: Intermediate

Home Town: Schaumburg, Illinois, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Aug. 19, 2007

Very easy, tasty way to use all that zucchini! I made two small changes, otherwise kept as written. I used less onion, about 2/3 large one, and less garlic salt, 2/3 tsp. The result was just fine. Having done it once I may play with it little-add mushrooms, bacon, or ground turkey for instance. It's a good recipe. Enjoy!

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LUCYFIZZ

Cooking Level: Intermediate

Living In: Painesville, Ohio, USA

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Reviewed: Aug. 6, 2007

I made this for a bridal shower. It was a huge hit. I didn't change the recipe one bit.

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fourmelos

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Reviewed: Aug. 6, 2007

Awesome and very easy!! I sauted the onions before adding to the mix, and like others suggestioned... toasted the bread also. Very very good

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racensissysmom

Cooking Level: Intermediate

Living In: Cherokee, Iowa, USA

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Reviewed: Aug. 6, 2007

This dish received really mixed reviews in my household. I may try it again with seasoned croutons or perhaps stuffing mix. Not bad, but we felt it was bland.

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DTNYC

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Yuba City, California, USA

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Reviewed: Aug. 5, 2007

It must just be MY taste buds but I didn't care for this at all. It was way too salty.

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BPUTGEGO

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Reviewed: Aug. 3, 2007

Wow! This is good if you like garlic. I cut baking time to 20 minutes covered and 20 minutes uncovered

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Miss Casey

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Reviewed: Aug. 2, 2007

I thought this was really good. The bread gets really buttery and yummy. The leftovers were just OK. Better to eat right away. Great way to use up some of the zucchini out of our garden!!

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bamhall

Cooking Level: Expert

Living In: Auburn, Nebraska, USA

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Reviewed: Aug. 2, 2007

Wonderful, very tasty. Hubby and I loved it. Next time I'll double the recipe. I did toast the bread as reccomended and microwaved the zucchini for about 5min.Will make again very soon.

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NELLIEJA

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Aug. 2, 2007

I thought this was a wonderful recipe. The house smells great while it is baking! I did shorten the bake time as well, 30 minutes covered and only about 15 uncovered. I also tried adding cooked ground beef to the mixture, and then a layer a fresh sliced tomatoes on top before adding the cheese. It made a wonderful meal and helped use up some more garden produce!

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R.Thompson

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Reviewed: Jul. 31, 2007

I love this recipe! I put in two zucchini plants this spring and thinking that I just may be overwhelmed by squash, and instead I wish I had planted another. This recipe is so simple and tasty. I like to vary the bread and found that chewy breads such as french or italian, lend a wonderful texture. Try differernt cheeses too. Monterrey Jack or Muenster are great. Other than that, I don't change a thing except maybe less onion. This casserole, along with a salad, has become one of my favorite meals. What makes it even more special is when I go to my desert garden and pick a lovely, fresh zucchini just for this dish! Plant some zucchini and you will be well rewarded.

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catzinaz

Cooking Level: Expert

Home Town: Johnstown, Pennsylvania, USA

Living In: Surprise, Arizona, USA

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Reviewed: Jul. 31, 2007

less onion and add potatoes will make it better

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Isabelle

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Reviewed: Jul. 30, 2007

This is a great recipe. My husband is not a fan of zucchini. However, when I made this dish, he went back for a second helping. Very delicious!

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nellieb3

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Reviewed: Jul. 26, 2007

This recipe is fantastic. I toast the bread before cutting it up so it won't get soggy. Even my husband who doesn't like zucchini likes this!

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Neptune55

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Reviewed: Jul. 23, 2007

This is the first time I've cooked with zucchini, other than to just saute or grill it. It was great! I consider recipes to be guidelines and always consider the recipe reviews. Here are the changes I made: I used 2 cups of dry plain bread cubes, 2 eggs, Lawry's seasoning salt, 1 t of jarred roasted garlic, 1 cup of mozzarella (in an attempt to make it lighter), a chopped green onion and 3 cups of zucchini. I also baked it in an 8 by 8 dish. We had it as the main part of the meal and loved it, the bread was perfect and not mushy and the zucchini was tender. It had lots of flavor and the extra egg helped hold it together. It surpassed my expectations and I plan to make it again except make a little more so it fills the 8 by 8 dish more. Thank you for a yummy, inexpensive, beautiful to look at and nutritious recipe!

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