The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 1, 2009
The only reason for the 4 star rating is because I used this recipe as a starting point, then did my own thing to make it suitable to our taste. I sauted zucchini, yellow squash, onions, and mushrooms, then mixed all the veggies with seasoned croutons and diced fresh tomatoes. I decreased the grated parmesan to 2 Tbsp. and added a handfull of shredded mozzerella to the mayo and egg mixture. It was yummy, yummy, yummy!! I would never have thought to use mayo and egg as a sauce - but it was really wonderful in the casserole. I'll be making this again... I may try adding green onions next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jul. 22, 2009
Very tasty! I used one large zucchini for a 4-serving meal, and it was plenty. I also used light mayo. Great recipe for a CSA! Thanks. :)
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Cooking Level: Intermediate

Home Town: Lafayette, Indiana, USA
Living In: Norfolk, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Jul. 14, 2009
This casserole was very tasty and extremely simple to make. I did not dot the top with butter and I used light mayo and parmesan cheese to cut down on the fat and it tasted wonderful. I also thought that it was going to turn out a little soupy, so I added about one cup of fresh bread crumbs. Thank you for the great way to use up my zucchini harvest!
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Home Town: Carmel, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jun. 30, 2009
I'm not a veggie lover but this was a tasty way to get some zucchini in the family. My husband loved it too!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Jun. 24, 2009
I was very happy with it, but did make a couple of changes....used a cheddar/jack mix of cheese instead of the romano and when it came out of the oven, grated romano over the top.......also, did NOT cook the zucchini first.
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Cooking Level: Expert

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The reviewer gave this recipe 1 stars. This recipe averages a 4.35 star rating.
Reviewed: Jun. 9, 2009
This was the first meal I made for my partner and I was so excited to have a romantic dinner at home. After taking one bit I called for pizza. My partner, being kind, ate a few more bites, but was happy when the pizza arrived. Will not be making this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: May 17, 2009
I had a bunch of zucchinis on hand and needed to get dinner done in a hurry; thought this recipe looked great in a pinch, but made some big changes to drop the fat content and speed up the prep. I grated the squashes using a food processor and skipped the parboiling entirely (zucchini still comes out of the oven nice and tender.) I was out of mayo, but had garlic aioli on hand which worked just fine. I also skipped the butter and crackers on top, and added a finely diced serrano pepper into the mix to give it some zip. Came out beautiful!
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
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Reviewed: Mar. 3, 2009
I lightened up the recipe a bit - I sauteed the sliced zucchini and onion (and some fresh garlic) in some olive oil. I used fat free saltines instead of the butter round crackers and used farmer cheese instead of the mayo. I also added some fresh basil which gave it delicious flavor! I mixed it all together and put it into a dish and baked for about 25 minuets. It was so nice and delicious! Iserved it with "Byrdhouse Mushroom Barley Pilaf" from this site!
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Cooking Level: Intermediate

Home Town: Monsey, New York, USA
Living In: Staten Island, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 27, 2008
I made this as a side for Thanksgiving and took it to two dinners. It was very popular with my family and my boyfriend who doesn't care for eggs. It didn't find it eggy at all. I've started making this dish with light mayo and an egg substitute like "Egg Beaters" with great results!
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Cooking Level: Intermediate

Home Town: Jacksonville, Illinois, USA
Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 7, 2008
I combined this with summer squash; added minced onion & cheddar cheese. I didn't have buttery crackers, so used boxed "sesame" type onces which I liked a lot. I'm a big spice freak so I threw in chopped, fresh thyme, hot sauce, and fresh parsley... Everyone liked it, and it tasted better the next day reheated in the micro.
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Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 6, 2008
I used a 2lb bag of frozen Broccoli Normandy vegetable mix. Cooked according to package directions. Doubled the ingredients (excluding zucchini). Everyone thought it was great. Will definitely make again using any type of veggie.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 27, 2008
My husband and I had guests over and I honestly had not planned a meal yet. So, I got on this website and searched for my favorite thing in life, zucchini and attempted this recipe. My guests were so amazed that I whipped it up right in front of them and then a 1/2 hour later, they were throwin' it down. I substituted extra sharp cheese for the romano and used towns buttered crackers. My guests raved and raved about it, went home and made it for themselves. What a wonderful dish!! I'll be making this one a lot!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Aug. 31, 2008
I made this last night and loved it! My husband does not like zucchini and he loved it as well!! The only step that I left out was boiling the zucchini before hand - it came out perfect! Thank you for submitting this recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Aug. 29, 2008
Excellent recipe. I served it as a main course but it's a wonderful side dish. I, too, did not cook zucchini first and the consistency was perfect after about 40 minutes cooking time. I used garlic/herb bread crumbs for topping.
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Cooking Level: Intermediate

Living In: Painesville, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Aug. 2, 2008
Wow, this is great!! Very tasty and a super way to use up the zucchini. Even better warmed up the next day!! One note, I wouldn't use 6 LARGE zucchini, that would be far to much. I think the recipe should read: 6 small zucchini. You could even serve it as a breakfast/brunch dish. Don't skimp on the onions, they are a key ingredient. Will DEFINITELY make this again and again. Thanks for sharing!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jul. 24, 2008
This recipe was wonderful. It had great taste and was so easy to make. My family loved it and they all have different likes so it was nice to please them all!
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Cooking Level: Intermediate

Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jul. 16, 2008
I loved this, it's a great way to use lots of zucchini. I didn't cook the zucchini first, and added salt, garlic powder, and baked it twice as long, came out great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jul. 3, 2008
Loved the taste. Had only a few zucchinis ready from the garden. Did not have Romano cheese on hand, so I cut small squares of sharp cheese to substitute. Was terrific.!!
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Home Town: Roxboro, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 1, 2007
I made this casserole for a church potluck and 6 different ladies asked me for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Apr. 8, 2007
Really good, kind of like a quiche. I am going to make it again with squash
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