By KeyWee on May 03, 2002
Photo by debby090
Photo by debby090
"This recipe will tempt those anti-zucchini eaters! I could eat a whole pan myself! Have had this recipe for 20 years. Can be made ahead & baked before serving."
Serving Size: 1 (255 g)
Servings Per Recipe: 8
"I liked this recipe. This is a tasty recipe with lots of flavour. I used rather over sized Zucchinies. I followed that recipe step by step except for the size of the zuchinies. The only think that I found was the there was a rather a large amount of liquid, which I might add was very tasty. This may have been due to the size of the zucchini. I will make this recipe again, however, I will make sure that the zucchini is meduim size. Thank you for posting this recipe Helen."
"What a wonderful recipe!!This reminds me of lasagne!!I am thrilled I found this recipe!I used an assortment of cheeses....mozzerella,chedder and parmesan and for the Italian season I used dry Italian salad dressing mix!!Yumm,Yum!Great recipe!I will make this one again!!"
"To: Kelly Canfield Your Zuke Casserole is ever so yummy!! Definitely easy to put together. I added cubed cooked chicken (left over) and made a dandy meal for the two of us. You have a big winner here and I surely thank you for posting. Laudee C."
"Great recipe,Kelly. My husband and daughter loved it, and our son in law, who rarely eats anything "green" (and doesn't like zucchini) pronounced it very good. The flavors were wonderful. I did use freshly-made tomato sauce with Roma tomatoes I'd picked the day before. Thanks for sharing this one."
"Yum! A five star in my book! No small zucchini's at the grocer today, so I made due with the large. Like ChrissyO, I had a substantial amount of liquid. I just turned up the heat to boil some of it off, which it started to do rather rapidly. But I stopped short of boiling too much off, thinking maybe that's just how it's supposed to be. I added the tomato sauce and herbs, and finished the recipe as written. Since the zucchini was large, I also cut them in half lengthwise. I may turn this into a main dish next time by layering cooked diced chicken. Thanks for sharing this, Kelly Canfield! --Ginny"
"YUMMO. I added ground beef to this and my family loved it. Served it with caesar salad just like we would with lasagna. I wish it would give zuchinni portion in cups as size of zuchinni is so relative. Thanks for this great recipe. My DH asked me to make sure I kept this one!"
"So easy, and so tasty I had four servings! We added a couple cups of sliced mushrooms that we had on hand, used pasta sauce instead of tomato sauce, used plain salt instead of garlic salt, used oregano instead of a spice blend, and used goats milk cheddar instead of mozzarella."
"Pretty darn good, and a nice way to use the glut of zucchini from my garden. The only change I made was kicking up the spices. I had no problem with the result being too soupy, but I drained it pretty well. I did find that the onions were a little underdone, and the zucchini a little overdone, so I think next time I'll partially saute the onions alone before throwing the rest in. I'll probably add some TVP or white beans to add more protein too. Thanks for sharing."
"Tasty way to help use up zucchini! Very lasagna-like. I added some textured vegetable protein (TVP) as we're vegetarians, it would also help soak up an excess juice if your zucchini is larger too."
"Pretty good. I think the best part was the cheese and the tomato sauce on the zucchini. I'd probably put more cheese on this and use a spicier sauce. Even though I drained it, it still was pretty soup-y. We served it in bowls with saltine crackers and it went great."
"I loved this recipe! Very simple to make. Even my significant other who is very skeptical about zucchini, liked it. I used a can of diced tomatoes. Next time, I will add a little bit of red pepper flakes for the kick. Thanks for sharing :-)"
"Delic, I added mushrooms because I was a little short on zucchini and loved it. Very nice."
"I followed the recipe exactly, until i got to the part where it said bake in the oven. i put it in the microwave for 5 min.(it was too hot to heat the oven) It turned out just great!I used the salad shooter to slice the zucchini. The sauce just gave it the right touch. I will make this again. "
"I am a big zucchini fan, but my husband has never been a believer. When I saw him clean his plate, not once but of three servings of Helen's Zucchini Casserole, I knew this recipe was a definite keeper in my house! I used a nice, medium sized zucchini for this recipe and ended up using all of 3 cups of shredded mozzarella. I did add some salt and pepper to taste, but other than that, did not change the recipe. Absolutely deicious! Thank you, Kelly, for a wonderful new side! Now I can have my zucchini, and Dan'l will eat it too! ;)"
"I made this recipe last night. I used zucchini and yellow squash from my garden. This recipe is fantastic! My kids and husband loved it. We had no leftovers. Thanks for sharing the recipe! My kids are already begging me to make it again."
"Just delicious thank you. Kids who normally refuse to eat zucchini loved it too!"
"Well, add another 5-star review to this one! This was great, I really enjoyed it. I pretty much followed the recipe but from reading other reviews, I used canned tomatoes instead of the fresh and the can of tomato sauce. Plus, I had a lot of red peppers laying around so roasted and cut one up and added it, too. Before I put it in the oven I added a bit of cracker crumbs on top for crunch. I liked this almost better the next day! Thanks for posting, KeyWee, I really like this recipe."
"Very good! I added sausage so we could eat as the main meal otherwise followed directions."
"Very good. With the addition of some chicken cubes, big croutons, parm. cheese and dried garlic/onion topping it made an easy solution to using up a giant zucchini I had! Also used more mozz. cheese than recommended."