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Cheesy Zucchini Bake

Cheesy Zucchini Bake

"This recipe was born out of frustration as to what I was going to do with a bumper crop of zucchini one year. It was an instant hit! Now I prepare this autumn casserole for church dinners and family gatherings."
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55 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. Combine tomatoes, squash, seasonings and cheddar cheese. Place in a 1-1/2-qt. casserole. Top with the Parmesan cheese and bread crumbs. Bake at 350 degrees F for about 45 minutes or until vegetables are tender. Sprinkle with mozzarella cheese and let stand for 5 minutes before serving.

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I changed this recipe quite a bit, so maybe I shouldn't be reviewing it, but I think I pretty much stayed true to it's intention. I only used Parmesan cheese, and I used lots of sea salt and p...

I made this recipe the other night. I loaded up on the spices because I love spices. After tasting it I thought it needed a little something too. I ended up using some salt and pepper. I real...

We ate it but I don't think I'll make this again without modifications. It just seems to be missing something(lemon juice, butter or olive oil or something...maybe all three). I would even leav...

This was so good! I used olive oil to get the spices to stick and added the mozzarella 5min before it was done so it would get a liitle brown on top. WILL be making this again.

not much flavor. and too watery

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