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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googoo

	Cooking Level: Expert Home Town: Boston, Massachusetts, USA Living In: Charleston, South Carolina, USA
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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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mrsiuliano

	Cooking Level: Intermediate
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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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Nedra


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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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PIPERCAT99


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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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LUCYFIZZ

	Cooking Level: Intermediate Living In: Painesville, Ohio, USA
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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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Kathy


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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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BEAN

	Cooking Level: Intermediate Living In: San Jose, California, USA
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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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Cathy Young


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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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carolyn

	Home Town: Roxboro, North Carolina, USA
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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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Sahnf


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Reviewed: Apr. 8, 2007

Really good, kind of like a quiche. I am going to make it again with squash

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Kirsten


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Reviewed: Feb. 25, 2007

This is a good company dish. I prefer not cooking the zucchini before adding the other ingredients as the zucchini got too mushy.

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Lee Z.


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Reviewed: Jan. 21, 2007

Eggcellent. It was a like a quiche. Very tasty. I'll will make this again. Thank you.

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JENN_77

	Cooking Level: Expert
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Reviewed: Nov. 11, 2006

Very nice. I didn't have regular eggs so I used 1/2C egg beaters and only had low fat mayo. Still came out VERY nice. Next time I'll add more onions though :)

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MARYANNEQ

	Cooking Level: Expert
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Reviewed: Aug. 20, 2006

This dish makes for a tasty brunch and is a great way to use up those extra garden zucchinis. I substituted shredded mozzarella cheese for the romano, added extra black pepper & a few dashes of salt, and used corn flakes instead of crackers for the topping. Instead of using pats of butter, I melted about 1/4 cup of butter and drizzled it over the top for more even distribution. We thoroughly enjoyed this dish hot, cold, and reheated the next day!

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MARIYA02

	Cooking Level: Intermediate Home Town: Saint Paul, Minnesota, USA Living In: Toronto, Ontario, Canada
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Reviewed: Jul. 17, 2006

This is delicious! I used light mayonnaise and freshly grated Parmesan cheese and it was great. Definitely a "keeper".

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Jan


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Reviewed: Jun. 10, 2006

My husband is not a fan of veggies but he really liked this one

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jill0724


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Reviewed: Dec. 2, 2005

This ones a keeper! Made it with and without the crushed crackers and still good. Also made with parmesean cheese and still good! Thanks. PS We think its good the next day too!

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Zucchini Casserole

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googoo

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Nedra

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BEAN

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carolyn

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Sahnf

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Kirsten

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Lee Z.

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JENN_77

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Jan

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