I had homegrown zucchini that a neighbor had given us, and I didn't want to have zucchini bread out the wazoo, so I thought I'd make something different. I made this last night (we had it for a main dish, with biscuits), and it was really good. I used Panko breadcrumbs, omitted the salt, used a combination of cheddar and mozzarella cheeses instead of Parmesan, and baked it uncovered for 40 minutes. I did that because there was SO much moisture from the veggies that I didn't think it needed any more kept in (by being covered). If I made this again, I would maybe cut the butter a little (maybe by 1 or even 2 Tablespoons). This was a nice change from zucchini bread though. Thanks for posting it.
This recipe was just awesome! A great new way to use up the zucchini that is brimming in my garden...along with my fresh tomatoes...I used my fresh basil, added a bit of green onion in the cheese mixture, 1 tsp of italian seasoning and 2 pinches of red pepper flakes...YUMMO!!! Will be making this again next week...all my Labor Day guests enhaled it...so can't talk about the left-overs lol! Thanks for posting such a great recipe!
This was very good. It was even great as leftover if not better! I will make this often during the zucchini season! Thanks for sharing.
I absolutely loved this... was very tasty... made a little extra cheese mixture.... will be a regular. thanks
First, I read your profile and enjoyed reading it while enjoying my morning cup of coffee. I appreciate the background you give on the recipes you submit. Second, This recipe is awesome! My mom-in-law makes this except she uses plain tomato sauce [between 8-15 oz.] and she prepares hers a little differently and uses no bread crumbs. I had never seen a recipe like hers before until yours. Thanks so much for sharing! Can't wait to make it again!
This is a great recipe, truly more than the sum of its parts. I used heirloom tomatoes, 3 different varieties of summer squash, soy cheeses, fresh basil, and whole wheat panko bread crumbs, and the final product was divine. Because of both the easy prep and the outstanding flavor, this recipe is sure to become a regular in my kitchen. Thank you for sharing such a wonderful dish, TOOLBELT DIVA!
Okay, I could eat just this casserole for dinner & be perfectly content! It has lovely flavours, & it's easy to make. I omitted the salt as we don't use alot of salt in cooking. Thank you Toolbelt Diva for a great recipe, I will be making this over & over!
We loved this! Granted, we had just picked vegetables, lovely cheeses--but still--what a great dish! I left off (can't leave a recipe alone!) the extra butter and just dotted the top of the casserole dish with some teeny bits of butter and some teeny drizzles of olive oil. First made on Saturday, it's now been made again (with the addition of some anchovy) to similar raves. Thanks, Toolie, for a recipe we will make again and again.
I made this for supper this evening and thoroughly enjoyed it! Even my DH commmented that he liked it! I didn't have quite enough Parmesan so use a little smoked gouda. Thank you Toolie!
The picture caught me, the flavor kept me...... For such basic ingredients they just made a tasty little dish, I loved it, it pleasantly surprised me. This goes in the "make it over and over file"! Thank you miss toolbelt Diva!