8 Reviews

Great dish! I really enjoyed this a lot. I cut this back for one generous serving and wish that I had made more. This will certainly be made again. Thanks twissis for a nice new keeper. Made for Culinary Quest 2014.

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lazyme August 10, 2014

What a wonderful veggie recipe. I used all zucchini and low fat cream cheese. I loved all of the flavors, the onions and the creaminess from the cheese. I did find the cream cheese preferred to hang out with the onions but that was just fine. Thanks so much for sharing.

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GibbyLou February 07, 2016

Easy way to use up an abundance of summer squash, with a great taste. Thanks for sharing! Culinary Quest '14

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Starrynews August 13, 2014

I didn't have any zucchini, so just used yellow squash. I used a lot of lemon pepper seasoning and mine didn't have any salt, so added that also. This tastes even better the next day.

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threeovens August 08, 2014

This is a wonderful recipe and a great way to use zucchini and squash when they are in abundnace. I made this according to the recipe and made no changes. Thanx for posting this recipe!

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*Parsley* June 15, 2013

A new keeper recipe for my abundant supply of summer zucchini! I used all zucchini from our garden. Freshly grated parmesan and fresh soft breadcrumbs with a light spray of cooking spray and low-fat cream cheese...wow! This tasted wonderful. It tasted fattening! YUMMY. Thanks Twizzie for a great recipe!

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Chef PotPie August 28, 2008

This was very easy to throw together. I enjoyed it even though I'm not a huge fan of zucchini or squash. I love cream cheese but it didn't really seem to go with this dish for me. I'm definitely going to be making this again but leaving it out and seeing how it tastes. Thanks for sharing it!

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Deanna Kyre March 07, 2008

Crisp-tender squash in a creamy sauce, topped with cheese and crunch? What’s not to love about this pretty, spring colored dish? The mild flavors would be the perfect foil to a spicy entrée. I made as written but for adding a little more seasoning ( lemon pepper) for our jaded palates. I reheated (nuked) the leftovers the next day and I think it got better with “age� (but then, don’t we all?) Thanks for sharing your recipe, Twissis! Now only if I could pronounce it ... ;-)

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SusieQusie February 28, 2008
Zuccuash Bake (From Nimz Territory)