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So good! I used also a little pesto I had leftover in the fridge. I halved the recipe and ate half one night and the rest the next day. Going into my favorites for 2014. Made for Best of 2013!

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Sharon123 February 11, 2014

If I could rate higher, I would! The two of us ate almost the entire half recipe. Will certainly be making again. The oregano sauce and the lemon zest oiled pan make it special. I served with Oven Fried Pork Chops. TY.

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WiGal September 05, 2013

this was fantastic!! especially the oregano sauce - oh my! cutting the zucchini a bit thicker & keeping the potatoes sliced very thinly helps it to cook evenly. i subbed extra sharp cheddar for gruyere because it was already in my fridge. i will make this again for sure! made for ZWT7 for my Emerald City Shaker teammate. :)

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Elmotoo June 23, 2011

Overloaded again with zucchini from the garden, this is a wonderful recipe that is even better when reheated the next day! Next time....yellow squash. Made for ZWT7

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mary winecoff June 19, 2011

Greetings from Portugal, I personally would not change a thing in this woulderful receipe, it is perfect, I'm a zucchine and squash lover, and also my garden is full of fresh herbs , so this is the PERFECT receipe for me. This one is a keeper, will be making it again on the wkend. thanks for posting.

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Mia #3 September 30, 2009

Count me among the fans of this recipe! Really good, just the right mixture of flavors and textures. I used sweet potatoes and substituted swiss for gruyere (just because that's what I had). It fit perfectly in a 9x13 pan. I might have salted the summer squash a little too much, but I really can't think of a thing to change. Thanks for posting!

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Wish I Could Cook September 11, 2009

We loved this tasty casserole! I am always on the prowl for new zucchini recipes because we LOVE zucchini. This one will go into my keeper file. I subbed Monterey Jack for the gruyere. Thanks, Debb! Made for PRMR.

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Realtor by day, Chef by night September 01, 2009

What a wonderful recipe to use up my summer squash from the garden! I was thrilled to have found this recipe. I used yellow squash, but may try zucchini or a combination next time. I LOVED the herb sauce. I thought that part of the recipe was just brilliant. The only changes I'll make next time are: prep the fresh breadcrumbs first (I had just used my food processor to do the herb sauce then realized that I needed it to grind up fresh bread crumbs); add less salt. I felt there was too much of a salty taste in the overall dish. Thanks for the yummy sidedish recipe!

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LifeIsGood August 28, 2009

After hauling about 30 more squash out of the summer garden, I wiped the sweat off my brow, and pondered "what in the world am I gonna do with all of these?" Well, I knew one recipe I was going to make, and right away too. This was everything I thought it would be and more. I didn't change one thing about this, except use slices of gruyere cheese instead shredded. Everyone loved this. The oregano sauce is divine. Just such a great, great taste. I could of eaten this on raw zucchini prior to putting it together. Ok. I admit it. I took some thinly sliced zucchini dipped them in the sauce and ate em. There, I said it. But oh it was wonderful. Thank you so much, we will be using this quite often. I promise! It took very little time to put together. Other then waiting for the zucchini to drain. Loved this! Made for *Everyday is a Holiday* July 2009

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Andi of Longmeadow Farm July 03, 2009
Summer Squash Gratin