3 Reviews

This was pretty good, and I would make it again with some adjustments. Because of a previous reviewer's comments, I used a lot of zucchini -- about 3 cups cubed (which was about the same as the amount of bread cubes). Also, I used a sweet onion, to prevent the onion flavor from overpowering the dish. I cooked this for 45 minutes, but it was pretty dried out when it came out of the oven. I think part of the problem was that there wasn't enough egg. I would probably add another egg and mix it with a small amount of milk next time. Also, I would saute the onions a bit before adding them. I would probably add some spices to the onions while they were sauteing, too. By the way, this filled a 10-inch pie plate, and it served 4.

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Aunt Cookie May 18, 2008

This was aweful. First of all, the ratio of zucchini to the other ingredients was way too low. Second, there was way too much onion, and it was hard and overpowering in taste. Third, there was way too much bread.

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Colby's Mom May 02, 2004

Thank you so much for posdting this recipe, Jenn! I was trying to use up my abundance of zucchini and needed something different. This was very tasty. My kids ate it, thinking it was a potato casserole. My mom tried it cold this morning and said "I need that recipe!" It's a winner, for sure!

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Cookbook Barbie August 15, 2003
Cheesy Zucchini Casserole