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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24 users found this review helpful

Reviewer:

PUNKGIRL

Reviewed: Dec. 16, 2007

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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19 users found this review helpful

Reviewer:

tammy stane

Cooking Level: Expert

Home Town: Plant City, Florida, USA

Living In: Brandon, Florida, USA

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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14 users found this review helpful

Reviewer:

TERRY25

Reviewed: Nov. 10, 2005

11.10.05 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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11 users found this review helpful

Reviewer:

BOOKMARKER

Cooking Level: Intermediate

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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9 users found this review helpful

Reviewer:

GrammaS

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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9 users found this review helpful

Reviewer:

KHORROBIN

Reviewed: Sep. 9, 2008

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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7 users found this review helpful

Reviewer:

alreynolds

Cooking Level: Expert

Home Town: Bryan, Texas, USA

Reviewed: Jul. 28, 2009

WOW! This recipe was awesome and amazing and I could not stop eating it!! It was very watery, I guess from the tomato's and zucc's but STILL well worth it. I did melt a stick of butter and mixed a sleeve of crumbled Ritz crackers in the butter and put all over the top, WOW! I also just made it one layer, in the order the recipe said but that filled a 9x13 glass dish, did not follow how much the recipe said to use, just cut enough of each vegetable to fill the pan. Unbelievably great taste, thank you!

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6 users found this review helpful

Reviewer:

Beth

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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6 users found this review helpful

Reviewer:

roberta

Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA

Living In: Powder Springs, Georgia, USA

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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6 users found this review helpful