I loved it. I baked mine in individual ramekins. Easy and delicious. A wonderful use for zucchini.
I followed evelyn's suggestions of adding garlic and parmesan (which I would probably have added anyway, well certainly the garlic!) and of baking this in a shallow dish with a wider surface area. The crusty part is just so delicious, that I do strongly recommend your doing this! I also made mine with the specified amount of zucchini and a generous cup and a half of baby spinach leaves which needed to be used. Just fabulous! I've made this for the ZWT2: a fabulous find! And I'll certainly be making this again, Sharon! Thanks for sharing!
This was a delicious vegetable dish. I did take a couple of liberties. I sauteed the onion in olive oil and I also added a couple of cloves of minced garlic (love it!). Used mozzarella, but I also added a fistful of parmesan to give it more of an Italian 'bite'. I strongly recommend NOT baking this in a souffle dish but in a 13 x 9 inch pyrex. A lot of liquid is released, despite the draining time (and I put a plate with weights on top of the salted zucchini to get rid of as much water as possible) and there's just not enough crust in a souffle dish. A shallower casserole dish with a wider surface area would provide more delicious crust, evaporate more liquid, and cook the center better. Definitely making this again!