The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 24, 2008
Yum! Really great way to use the bounty of summer squash from our garden! I didn't peel the zucchini and only had fresh basil on hand. I used dried parsley and marjoram instead of fresh, and put the unbaked mixture in the fridge for a few hours beforehand. As a result, I baked a little longer than the recommended time - until the middle was not "jiggly". My family really loved all the flavors from the herbs and garlic. We didn't find it to be at all bland. Will definitely make this again! Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 15, 2008
Really wonderful. I dropped the butter for Pam and because we had a bumper crop of zucchini I arranged 6 zucchini flowers on top just before baking (removed the pestel inside). Sauted zucchini/onions till tender crisp. Also baked for an extra 10-15 minutes. Even my kids ate it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 10, 2008
Made this for overnight guests. everyone LOVED it. Will be making this more often!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 8, 2008
Nice, light recipe for a hot summer night. Only change to recipe, used dried herbs as fresh is too wasteful/expensive. I'm sure though, that the flavors would have been even better with fresh. Never know what to do with leftover fresh herbs. Freezing doesn't seem to be an option.
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Ron
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Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 8, 2008
I've always been afraid to cook anything with zucchini, so this was a perfect first recipe to try. I thought it was excellent and would definitley make it again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 3, 2008
With all the fresh herbs, I expected this to have a lot of great flavor, but I was disappointed. It's just another so-so breakfast casserole.
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Cooking Level: Intermediate

Living In: Melbourne, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 31, 2008
This is a fantastic recipe, and SO easy to prepare! I only made one change - I used crumbled feta cheese instead of Monteray Jack.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 30, 2008
made it for a brunch and everyone really enjoyed it! Super easy to make and even pretty good as leftovers! I thought it took longer to cook than was suggested, but still great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 28, 2008
I made this for my family for Easter, and everyone said they really liked it. I liked having big chunks of zucchini, as opposed to shredding it like I do with other zucchini casseroles. The cheese gives it a bit of spice.
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Photo by Lauren N.

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA
Living In: Prague, Hlavní Mesto Praha, Czech Republic

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 24, 2008
I doubled this recipe, and it took about 45 minutes to completely cook. It's good, but you really have to like zucchini. I think it could have used more basil and marjoram, and less butter.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Mason, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 17, 2008
I made with dry ingred. instead of fresh (1/3 ratio). Also Pam in place of butter. Use a loaf pan and cook another 10 min? to make it easy to slice, it was not overcooked. The 2nd time I made this with 1/2 cottage, 1/4 parm, & 1/4 shredded cheese. It was healthier and still excellent.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 15, 2008
Very good, a little too bland for my tastes.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 11, 2008
This is AWESOME! Great flavor - great ingredients. I made 1/2 the recipe b/c I was only making breakfast for me, my husband & our toddler, & the only problem with that was I think our veggies kind of outnumbered the eggs in the mixture. I think next time I would add just one more egg in (so a total of three for 1/2 a recipe). (We generally don't like to reheat things, so I just made 1/2 even though the recipe said you could reheat it.) I left the skin on the zucchini like another reviewer did (we never peel our zucchini!) & it didn't cause us any problems - very tender! For those who found this recipe to be too bland, I would suggest seasoning the zucchini mixture as it's cooking. You can taste it as you go along, and that will help a lot. Thanks very much for such a great recipe! We'll be making use of it this summer once our zucchini gets growing!
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Cooking Level: Beginning

Home Town: Englewood, Colorado, USA
Living In: Fort Collins, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 3, 2008
Excellent! Very easy, very quick to make. I pre-cut zucchini, garlic, onions the night before. Super quick to whip up in the morning. My brunch crowd loved it.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 10, 2008
Wow! This is one of those dishes that I will always make! Its perfect for a nice brunch, but I also make it for my husband and I to eat during the week as it reheats well. The zucchini is delicious and I add more cheese and herbs, but this is a great dish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 1, 2008
I made this for our 'breakfast club' at work; this is delicious! I didn't have marjoram, so I substituted oregano, which seemed to work fine. I will definitely make this again!
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Cooking Level: Intermediate

Home Town: Hallandale, Florida, USA
Living In: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 19, 2008
When the author says this can be made ahead and stored in the refrigerator, does s/he mean bake it, cool it, then store it and reheat it, or, put it together, store it, then bake it the next day? Thanks for the advice.
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Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 5, 2008
Wonderful! I made the casserole the night before, and it turned out perfect. I doubled the recipe, and added mushrooms. I also could only find fresh basil, so I used dried for the rest. I usually make a sausage veggie egg casserole, but needed a vegetarian version. This will definitely become a staple for me!
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Cooking Level: Expert

Home Town: Marietta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 4, 2008
This is really good, and it smells wonderful as it's cooking/baking. The only changes I would make are to reduce the amount of all the ingredients (except for the eggs) a little bit... this is a VERY flavorful dish... and I used Smart Balance margarine instead of butter. I don't even like zucchini! A good way to get your veggies... YUM!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 25, 2007
Made this for a Christmas brunch today and everyone LOVED it. I think the only thing I changed was leaving out the parsley and adding a very small amount of tarragon as someone else had suggested. It was delicious and had a really fresh, light taste.
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