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Reviews for: Photos of Cheesy Zucchini Casserole II
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I did add a few seasonings after reading some of the other reviews. I didn't peel the zucchini. I sliced it and added some Italian seasoning garlic powder and a bit of dill and let it set over night before sauteing the zucchini and onions. I didn't have enough butter crackers on hand so I used a mixture of the butter crackers and Italian flavored bread crumbs for the topping. I poured melted butter over the crumbs. The really weird thing is that when I first served this my family Loved it. My husband said "well after twenty years you have finally found a way to get me to Like zucchini." Then when I served the left overs the next day they All complained that they didn't like it!!. I ate it both days and thought it was pretty darned good both times. I will be attending a potluck next weekend. I think I just might make this again to see how it's received by others. I have to figure out Something to do with the massive amount of zucchini my garden is yielding right now. Anyway...if I get good responses at the potluck I will happily increase my rating on this recipe.
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But as i did with the squash casserole I added bacon in the mixture and the on top I added cheese and bacon with the cracker crumbs. My family liked it and I will make again
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I made this casserole for my son's graduation party and everyone that tried it really liked it. It is easy to fix and very tasty.
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Very easily made and we loved it.only used 2 medium sized zucchini to make a good sized casserole. Next time I make this recipe I'M going to add a yellow squash to the dish.
I used 3 medium zucchini and followed the suggestions of prior reviewers adding a 4th egg panko crumbs and a little extra cheese. I don't know if I did something wrong because it came out sort of a congealed mess. I would not serve this again.
I only used 3 med zucchini and I added in diced carrots. I boiled the veggies per recipe. I also added 2 cups of cheese instead of 1 1/2 cups. I baked at 375 degrees for 35 min. Delicious!! I also think the texture and richness would be improved by adding a little sour cream to the mixture.
I did not precook the zucchini at all. I used a (huge) zucchini sliced thinly with a mandarin. Mixed in 1/2 chopped onion which was browned in butter and 4 eggs. Then layered this mixture with 2 cups cheddar making 3 layers. Topped with 30 crushed Ritz crackers. Baked at 350 for 45 minutes and let it sit 15 minutes. It is a soft casserole and does not stand up in layers due to the moisture from the zucchini but it was in no way watery but just right.
It was only 3 of us so I changed the recipe to 4. That required 4 zucchinis which I used some small/medium ones. I used 2 eggs instead of 1 and a 1/4 some cream but less butter. Also I used cheezze its (white cheddar ones) as a crumble. I left it in there until they browned and it was so delicious. Everybody loved it and there was no leftovers.
This is great!! I used three very large zucchini and bread crumbs on top but otherwise stuck to the recipe. Well almost. I used less cheese and combined some leftover mozzarella and cheddar. It was yummy and I like it for breakfast. Why not? It reheats beautifully and makes a great side dish for dinner as well.
I used 3 medium zucchini and followed the suggestions of prior reviewers adding a 4th egg panko crumbs and a little extra cheese. I don't know if I did something wrong because it came out sort of a congealed mess. I would not serve this again.
