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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Sherry

	Cooking Level: Expert Living In: Dolores, Colorado, USA
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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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SANDY

	Cooking Level: Intermediate Home Town: Darmstadt, Hessen, Germany Living In: Missoula, Montana, USA
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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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elektra

	Cooking Level: Intermediate Living In: Kansas City, Missouri, USA
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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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SECONAWAY21

	Cooking Level: Intermediate
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Reviewed: Jul. 31, 2008

made 7/08

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Cheryl


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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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doerrtl


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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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DebL


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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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Joyousfreee

	Cooking Level: Intermediate Home Town: Cincinnati, Ohio, USA
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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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CookingLaurie

	Cooking Level: Intermediate Living In: Cleveland, Ohio, USA
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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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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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KERRYLYNN1

	Cooking Level: Expert Home Town: Niles, Michigan, USA Living In: Grand Rapids, Michigan, USA
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Reviewed: Jul. 13, 2007

Just the difference I was looking for

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skipbarb


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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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Margaret


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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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d turner


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Reviewed: Sep. 11, 2006

Good combo. I used bread crumbs and added some bacon.

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Marnie White


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Reviewed: Sep. 11, 2006

I took some suggestions from other reviews and added garlic powder, italian seasonings and mushrooms. It came out great...very flavorful. It would make a great side dish at holidays.

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AJSMOM3

	Cooking Level: Intermediate Home Town: Groveland, Massachusetts, USA Living In: Spring Branch, Texas, USA
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Reviewed: Aug. 2, 2006

This was so good! My husband who is not a huge fan of zucchini went back for seconds! I did add cooked chiken in which I added salt, pepper, garlic and ceyenne pepper to and to me it made the whole thing a true supper! YUMMY! Thank you for the recipe!

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Heidi


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