This was good. Next time I will cook the onions a bit first since they were too crunchy for my taste. Also there is no need for all of the steps in layering the mixing. I coated the zucchini and then just added all the rest together. Next time also I will add more zucchini and maybe one less egg...a little too eggy. and don't be afraid to add some more garlic and cayenne...makes it super tasty. With a few changes this is a very delicious and special way to do zucchini.
This was good. Next time I will cook the onions a bit first since they were too crunchy for my taste. Also there is no need for all of the steps in layering the mixing. I coated the zucchini and then just added all the rest together. Next time also I will add more zucchini and maybe one less egg...a little too eggy. and don't be afraid to add some more garlic and cayenne...makes it super tasty. With a few changes this is a very delicious and special way to do zucchini.
This dish was awesome. I made it for the first time for our Christmas dinner and everyone loved it.
I've made this so many times as a side dish or a finger food cold (cut into squares). It is always a hit. Recipe should read '3 cups of grated zucchini'. A half cup of veggie oil is better then all that butter too. And 1 tsp of oregano would improve the flavor more. After adding everything I use my mixer to mix things up and spoon into a butter 9x13 glass pan for 30 mins at 350 deg. It's a never fail for me...this was my Mom's recipe from her Mother:o).
This was tasty but an bit on the greasy side. I'd recommend cutting back on the butter. Otherwise this is a nice side dish as is.
Our family loved this one. Evidently my zucchini was smaller that those intended by the author though becuase I used an 11x7 baking dish and it came out just right. I also doubled the amount of both cheeses. I found out mid-prep that I'd used up all my fresh parsley so I threw in a little fresh cilantro dried parsley and lemon zest. I'll definitely do it again but use the fresh parsley. I also chose to reduce the amount of butter to 2T and simply stirred in the softened butter rather than fussing with melting it. With the additional cheese I found that it needed to go about 40-45 minutes in the oven. We all agreed that the brown edges were the best part and the middle wasn't soggy at all. What a great way to use end-of-season zucchini bounty!
I just did not like this recipe at all. I was disappointed because I love zucchini and was looking forward to trying this. I served it with fried chicken mashed potatoes and gravy and hardly anyone ate this zucchini recipe. I think it was the biscuit mix in it that I just didn't like.
We absolutely LOVED this! I tweaked the recipe a little. I substituted water for some of the butter and I used more cheese and maybe a little more zucchini than it called for. It turned out like a delicious rich-yet-not-too-dense quiche. YUM!
If I could I would do 3 1/2 stars for this recipe. It was okay for our dinner (I added chicken per the submitter's suggestion) but I don't think I will make it again. I felt the texture was a little too eggy and there was too much oregano for me. When I made this I shredded my zucchini and used cheddar cheese.
Served this last nite at a meeting and it was a hit. I used both mozzarella and cheddar cheese I didn't measure just sprinkled in.
