Reviewed: Aug. 1, 2006

Can I say YUM enough. The first time I made this recipe my family loved it. The next 2 times I made it I used roasted garlic Tuscan bread and then Hawiian Sweet Bread and my family went nuts! Thank you for this one!!

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SAMMYSWIMSTER

Cooking Level: Expert

Living In: Hornell, New York, USA

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Reviewed: Jul. 29, 2006

Loved it!

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SORENSENFAM5

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Reviewed: Jul. 29, 2006

Really yummy recipe.... great way to get my teenagers to eat more veggies!

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Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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Reviewed: Jun. 4, 2006

So simple yet absolutely delicious.

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WOODSYJT

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Reviewed: May 25, 2006

I made this to go with spaghetti using last season's zucchini I had frozen. I used a LOT less cheese, though. It was a bit on the dry side that way, but absolutely delicious when eaten with spaghetti sauce and I will try it again without sauce when I have fresh zucchini.

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Endiqua

Cooking Level: Intermediate

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Reviewed: May 22, 2006

This has the potential to be an awesome recipe. I would change one thing and that would be the bread. I did a light multi-grain bread and it was awful with the dish. I think next time I'll go with white and make sure it's really toasted. Other than the bread, it tasted excellent.

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appgirl34

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: May 22, 2006

I brought this to my in-laws for dinner, and they loved it; I thought it was pretty good. I used both zucchini and yellow squash, and I added an extra cup of it. I used 2 slices of toasted bread and about 1-1/2 cups of chicken-flavored stuffing mix. I also used garlic powder instead of garlic salt (plenty of salt in the stuffing). I think this is a good zucchini dish. Thanks!

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Kristen

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jan. 25, 2006

This was really good. A great way to use up zucchini in summer! It tastes great suprisingly since it is so basic plus it is really easy to make. I did fry off the onion & used crushed garlic with it. Was still good. I have now added a few slices of tomato to the top also to use up those when I have had too many. Great stuff!

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Fell4u

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Reviewed: Oct. 17, 2005

I needed a quick easy recipe in a hurry and this looked good. I can't believe how good it actually was! All I had was 12 grain bread, and the only cheese I had was the new Bistro Blends, Cheddar salsa with tomato and jalapeno peppers. Everyone raved and asked for the recipe. There was a samll amount left and I had it for lunch the next day. It was every bit as good as the day before. Thanks for a great recipe.

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ATSAP

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Reviewed: Sep. 6, 2005

This was delicious! I've made it twice in one week - at the request of a non-veggie lover! The first time I followed the recipe exactly and it was tasty but didn't hold together firmly. The second time, I followed advice from some other reviewers and used unseasoned stuffing mix instead of cubed bread and I also upped the spice with more garlic and some cayenne pepper. It held together better the second go round. This dish is ideal to bring to a pot luck - everyone will enjoy it. I'll definitely be adding it to the regular rotation!

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TIGERTEACHER

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Reviewed: Aug. 4, 2005

Great recipe. I will double the ingredients the next time I make this as it didn't quite fill the pan. I'll also use 2 cups more zucchini and 1/2 onion. Will also use less cheese. Great side dish!

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TWINSPIRED8

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2005

excellent! I too, changed just a few things - used stuffing mix (roasted garlic flavor), sauteed a couple of Vidalias to throw in, and used a mix of zucchini and yellow squash. My family will eat these if I press the issue - but you'd have never caught one of them saying, "I love zucchini" - until now!! Good job, submitter!!

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ROBBIN818

Cooking Level: Professional

Home Town: Sand Lake, New York, USA

Living In: Rensselaer, New York, USA

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Reviewed: Jul. 31, 2005

I had extra zucchini, so I added about half a can of cream of chicken soup and some milk. But, it turned out great. I served for a family dinner and there was none left!

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WAHNSDLR

Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA

Living In: Versailles, Kentucky, USA

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Reviewed: Jan. 25, 2005

An excellent zuke casserole! However, I did cut back on the bread cubes and increased the amount of zuke. I also added some hot pepper sauce and I stirred some of the cheese through the casserole and sprinkled the remainder on top. My family really enjoyed this dish. Thanks, Dixie.

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Pat

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Reviewed: Sep. 20, 2004

4.75 / 5 stars - because it tasted SO good! My alterations: I used zucchini & yellow squash, and even added carrots. I used minced onions instead of chopping my own. Though I toasted my bread first, they were still soggy. However, I think it was my fault due to the egg. I am going to experiment because I am making this for Thanksgiving :) If you follow this recipe, with or without all the cheese, I bet it will turn out well. We really liked this dish.

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37cookies

Cooking Level: Beginning

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Reviewed: Sep. 6, 2004

I thought this was really good. I used 3 cups of zuccini tho and just sprinkled the top with cheese....didn't use the 2 cups it called for. Also I just baked it covered for 35 minutes and took it out. Thanks for sharing the recipe!

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DESTINZ

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Reviewed: Aug. 26, 2004

Instead of bread I used Pepperidge Farms Herb Stuffing Mix. Like others I sauteed the onions till soft and lightly golden. I didn't have Cheddar cheese so I used Colby/Jack and it was tasty! Will make again. Will use more zucchini/probably 3 Cups.

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maryann

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Reviewed: Aug. 17, 2004

This was out of this world! It seemed to easy and the lack of ingrediants made me think it would be plain. Boy was I wrong. My husband and I devoured it. There was not one bite left in the whole casserole dish!!

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HARDY13

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Reviewed: Sep. 2, 2003

This was a very yummy side dish! I cooked the onions in the butter before adding them, because I didn't want them to be too strong. It turned out great!

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MISSYBASE

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Reviewed: Aug. 6, 2003

I liked the idea of this recipe but I did a few changes. I used 3 cups of zuchinni, I cooked the onions in butter then added them, 1 chopped tomatoe, salt, pepper and garlic. I recommend using smaller zuchinni because they are not as bitter as the bigger ones but the bigger ones still work. Thank you for the recipe Dixie.

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DANDERS

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