Reviewed: Apr. 11, 2012

Delicious. A tad over done veggies but still delicious to a person who hates mushy veggies. I changed things a little .... used GF bread crumbs (small amount as it was all I had), 3 C. zucchini, 2 eggs, 1/3 C. Cheddar cheese in mixture and 1 1/3 C. Cheddar cheese on top. I used a Pyrex dish 8" x 11" and baked it just under the required time. Next time I would add crushed or sliced garlic. What a wonderful find. Thank you.

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Reviewer:

CHERYL W.

Cooking Level: Expert

Home Town: Hayward, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Mar. 17, 2012

I used day old Italian bread, and thought this had good flavor and a decent texture, right out of the oven. Reheated the next day, the texture was unpleasantly sponge-like. After thought - My zucchini and bread cubes were large, and I think this would have been much better if I had cubed them very small.

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Reviewer:

opentoedshoesan

Cooking Level: Intermediate

Home Town: Burlington, New Jersey, USA

Reviewed: Feb. 26, 2012

I really liked this dish. I used toasted asagio french bread and cubed it. I should have diced the zuchini a little smaller, and probably would saute the onions before I mix them in. I served it with "Chickless Parmegan" (vegetarian) and the marinara sauce went really well with the zucchini casserole. It was good and I will certainly make it again.

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Mommapotamus

Home Town: Chico, California, USA

Reviewed: Jan. 27, 2012

Difficult to rate this one... we ate it, it was ok, good way to use up that zucchini from the garden... but I wasn't too impreseed. I would definitely like to try another zucchini casserole recipe. I think it might have been the bread that I didn't like too much.

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Reviewer:

KRISTEN79

Reviewed: Jan. 17, 2012

I love this! I did make a few changes to the recipe to suit my taste and weight goals. I used whole wheat, low cal bread (45 cal/slice); low-fat margarine instead of butter, 1/4c of egg beaters instead of an egg and Fat Free Cheddar Cheese mixed in and Low Fat Mozzarella sprinkled on top. I also add 2 tsps of minced garlic and 1 tsp of cayenne pepper (I like some spice). These few changes dropped the calorie count to 191/serving and tastes amazing.

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Reviewer:

chilady0923

Reviewed: Dec. 18, 2011

Very tasty, loads of flavor and very quick and easy to make. I added some pepper.

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Reviewer:

michellecasper

Reviewed: Dec. 3, 2011

This was EXCELLENT! I added some chili flakes and ground pepper, but otherwise I made it according the recipe. I'll definitely make it again.

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Reviewer:

John

Reviewed: Nov. 20, 2011

Amazing!! I made this gluten free by using Udi's white sandwich bread and was worried the GF bread would be soggy, but it turned out perfect. I also used half yellow squash and half zucchini, and added in cubed red potatoes. I did add salt, pepper, parsley, oregano, and thyme since the herb/spice ingredients looked a little bland. It was amazing and everyone in the house ate seconds.

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Reviewer:

Margaret

Reviewed: Nov. 17, 2011

This was really good! For the first time ever my husband ate something with zucchini! I made a few minor alterations for what I had on hand. 3 cups of zucchini, mixed in some mozzarella cheese and put a handful of sharp cheddar on top. Oh and I put it in a 8X8 pan and which seemed about right.

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Reviewer:

Laura

Home Town: Wakefield, Virginia, USA

Reviewed: Nov. 13, 2011

This is a solid recipe, but nothing over-the-top. I like that it is a well-rounded side, meaning it's a veggie and a starch so I don't need to make two sides. It's easy to prepare but does take a long time to bake. I used whole wheat bread, but I think white would've been better. I'd make it again if I had zucchini to get rid of.

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