The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Jun. 25, 2009
I love zucchini, but I don't like turning my oven on in summer so I saute on the stove, add sauteed shredded cabbage, onion, and mushrooms. 2 Tbsps. of oil is enough. I butter and cook the breadcrumbs on the stove before topping the vegetables. This dish, served with fried tomatoes (dredged in flour and cornmeal and skillet fried), and marinated and barbequed tempeh steaks makes a really nice, light meal.
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Cooking Level: Expert

Home Town: College Park, Maryland, USA
Living In: Amherst, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Jun. 8, 2009
Great dish! Everyone loved it. I only had 4 cups of zucchini so I added a peeled, diced eggplant. Some people complained of 1/2 cup oil being too much but I kept it the same since the eggplant would soak up much of the oil. I also used Italian seasoned bread crumbs After mixing all ingredients, I was a bit concerned about the dryness of the mixture but it turned out great.
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Cooking Level: Intermediate

Home Town: Dothan, Alabama, USA
Living In: Ocala, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Apr. 17, 2009
Super Easy to make and very tasty. My husband and his friends thought it was a corn casserole and had no idea it had zucchini in it. I think I will add corn to it next time. It was a wonderful, moist casserole (with veggies!). Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Apr. 7, 2009
Delicious and 'light'! I only had about 6 cups of zucchini instead of 8 (like the recipe calls for). I definitly noticed the lack of zucchini. I used Italian flavored bread crumbs instead of the corn flakes. I also took other people's advice and added more cheese (a whole cup extra). In my opinion the recipe could have even been better with MORE cheese. Go figure. I cut the amount of oil in half tp 1/4 cup, otherwise it is just way to greasy. Also, I added about 1/4 parmesan cheese to the mixture as well. If you follow the recipe exactly and add the corn flakes instead of bread crumbs, make SURE that add enough spices (Italian seasoning to be specific) to the mixture otherwise I don't see how there will be enough flavor. My boyfriend and kids LOVED this recipe. If I make this again next time I think it would be delicious with some fresh mushrooms!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.36 star rating.
Reviewed: Dec. 21, 2008
This could be a great recipe, but it calls for way too much oil. I would cut it back by half. I added a little sausage and substituted tomatoes for some of the zucchini and it really tasted great.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 1, 2008
This recipe is so versatile, I love it. What I like best is that the zucchini is added raw, saving a lot of time. I made about 50 different zucchini casseroles this summer & this was by far the best recipe. You can make it Mexican, Italian, cheesier, add any assortment of veggies to it and it still comes out the same... great.
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Cooking Level: Expert

Living In: Dolores, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Sep. 27, 2008
Simple and tasteful! Great if you happen to have a home grown "Monster Zucchini" of several pounds on hand! Did the "breadcrumbs version". I added 1/2 - 1 cup chopped Blackforest Ham, got rave reviews from Partner and Grandkids 9 and 9 years old! Will do it again soon! Sandy
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Cooking Level: Intermediate

Home Town: Darmstadt, Hessen, Germany
Living In: Missoula, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Sep. 13, 2008
Great way to get the vegies down! I did cut back on a little oil, and it turned out fine.
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Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.36 star rating.
Reviewed: Aug. 13, 2008
I thought this was okay, but not nearly as good as some other zucchini casserole recipes I have tried. I didn't know how much salt to add so I didn't add enough and we had to season our servings individually - but even taking that into consideration I don't think I'll make this 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: Jul. 31, 2008
made 7/08
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Jul. 25, 2008
This was absolutely the best recipe I've found. Only mods I made: bread crumbs instead of corn flakes; cooking spray instead of olive oil; 1 cup fresh basil; and shredded parmaesan cheese. It was especially good the next day as a leftover!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Jul. 19, 2008
Very good, easy to prepare and uses a lot of zucchini. I used seasoned bread crumbs instead of corn flakes. I also added garlic powder.
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Cooking Level: Intermediate

Living In: Sandy Hook, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: May 23, 2008
I was skeptical when this went in the oven, because it doesn't really look like a casserole, but I took it to a pot luck and it was a big hit. I used 1/3 c. olive oil, italian breadcrumbs, and both yellow squash and zucchini. I also sprinkled more cheddar on the top for the last 10 minutes of baking. People gobbled it up and several asked for the recipe.
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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
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Reviewed: May 14, 2008
Yummy and pretty! We had this as the main course and all four kids ate it!
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Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Aug. 2, 2007
This is really good, but more of a side-dish than a 'casserole'. I guess I was expecting it to be more hearty. Its super tasty and fresh, very pleased with that. Followed recipe exact except substituted Italian breadcrumbs for the corn flakes.
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RJ

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Jul. 19, 2007
This was good. I added some Italian spices and used green pepper instead of red (the red aren't ripe yet in my garden). I also halved the recipe since it was just me and my husband.
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Cooking Level: Expert

Home Town: Niles, Michigan, USA
Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Jul. 13, 2007
Just the difference I was looking for
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Feb. 19, 2007
This is a keeper. I have made it three times already and its delicious. I also cut the olive oil way down. It really doesnt need more than 1 tablespoon.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.36 star rating.
Reviewed: Jan. 8, 2007
my husband and i thought this was very boring and just okay. won't make ever again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Sep. 11, 2006
Good combo. I used bread crumbs and added some bacon.
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