Reviewed: Oct. 10, 2008

This dish was great!!!

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shay

	Cooking Level: Intermediate
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Reviewed: Sep. 27, 2008

I can't believe this was so good. I used Turkey Pepperoni and it was delicious!

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I made this a vegetarian casserole and omitted the pepperoni and added spinach and mushrooms. Because I didn't enough cottage cheese, I added a little leftover alfredo sauce, which turned out to be AWESOME. I agreed that this is way too watery and I don't know how to fix it. If that could be fixed, it would be a five star casserole.

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alreynolds

	Cooking Level: Expert Home Town: Bryan, Texas, USA
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Reviewed: Aug. 17, 2008

very good flavor. Next time I make this I will purge the zucchini with salt because, the casserole was very soupy.

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roberta

	Cooking Level: Intermediate Home Town: Decatur, Illinois, USA Living In: Powder Springs, Georgia, USA
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Reviewed: Aug. 13, 2008

Liked but did not love the recipe like I thought we would. Would make again but make some changes. First of all, needs some added seasoning, perhaps garlic and salt/pepper. May also try adding some marinara sauce to it next time as well. Lastly, the recipe says to cook 30-40 minutes. I did this but did not cover, zucchini was no where near cooked and cheese was burning so I covered it and will do this from the beginning next time. Great way to use up all those zucchini from the garden.

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love2cook


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Reviewed: Aug. 8, 2008

I just fixed this for dinner and my husband had seconds! The only change I made to it was I added salt, pepper, onion powder and since I didn't have pepperoni on hand I used prosciutto slices. Only had one type of cheese - cheddar, but the casserole turned out great! Thnaks for another option for zucchini.

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GrammaS


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Reviewed: Jul. 16, 2008

This is now our favorite zucchini recipe. I sprinkled salt, pepper and garlic powder on the zucchini, and the flavor was outstanding.

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TERRY25


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Reviewed: Apr. 18, 2008

its really better the next day.use ritz or stores brand crackers,mix with butter and top it.and you can also use summer squash,with zucchini

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tammy stane

	Cooking Level: Expert Home Town: Plant City, Florida, USA Living In: Brandon, Florida, USA
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Reviewed: Nov. 10, 2005

I'm convinced that great sauce the other reviewers love has nothing to do with this dish. It's only good tomatoes that flavor the fresh bread. You have good tomatoes, you'll get good sauce. It looked really good, but lacked a lot of flavor. The pepperoni seemed too easy to spice this dish - & it was. It did nothing. Some simple recipes magically tranform into a dish you'd never dream was so basic; but not this one. Darn it.

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BOOKMARKER

	Cooking Level: Intermediate
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Reviewed: Aug. 8, 2005

very tasty, a must for the summer BBQ side dishes. Light and healthy.

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Jennifer


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Reviewed: Aug. 7, 2005

This casserole is amazing! I make it every chance I get. I do use a lot less pepperoni (only about 1 oz.), and I chop it up so that I can have a little pepperoni flavor in every bite. I also use just 3-4 zucchini and about 3 tomatoes, and even then I have trouble fitting it all into a 9 x 13 pan. I must be using bigger veggies. I usually add leftover cooked pasta in a layer in the middle. It makes it a little more substantial. I also serve it with french bread for dipping in the leftover juice. It just tastes so wonderful. Thanks for a great recipe.

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PUNKGIRL


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Reviewed: Jul. 22, 2005

This was really good. I used part-skim ricotta cheese and only one layer of pepperoni. I only had two tomatoes, otherwise it would've been even better! (I gave 5 stars only because I changed things, otherwise I would have given it 4 stars.)

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GINAGINA


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Reviewed: Nov. 7, 2004

This got great reviews at a dinner party I hosted! I was a little sceptical about the pepperoni especially when I accidently bought spicy!! It gave the casserole a delicious flavour! Yum

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KHORROBIN


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Reviewed: Sep. 17, 2004

One of the best zucchini casseroles ever. Everyone loved it... I added some extra hot and sweet peppers in the layers & it was great. (Just wish it wasn't so watery...but that's easy to deal with...just drain it. It's even better on day 2.)

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AEMAZA

	Cooking Level: Expert Home Town: Elkland, Pennsylvania, USA Living In: Osceola, Pennsylvania, USA
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Reviewed: Jul. 10, 2003

My whole family LOVED this, and it was great as a leftover too. I will make this dish over and over again. thanks for sharing it!

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KPOPE99


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Reviewed: Aug. 29, 2002

This is really delicious.The juice that's left really makes this dish.I used french bread when I made this.

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MEATBALLSUB


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Reviewed: Aug. 29, 2002

This is the best tasting casserole I have ever tasted. I love the differnt tastes and textures that all the ingredients add. It is a truly AWESOME dish. I dipped pumpernickel bread in the juices. It was sooo AWESOME. I bet tsmom is a great cook just by sampling this one recipe. I bet she's quite the looker too. Can I give you a call. I'm looking for a good cook to be my wife!!!! bd

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BIGDADDYD


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Zucchini Casserole III

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