Best Zucchini Casserole

Absolutely delicious. Added jalapenos and onion with Italian bread crumbs. Will add pork or sausage next time.

Delicious. I added tomatoes and subtracted peppers

I used Italian bread crumbs rather than corn flakes because I did not have any.

Amazing casserole! The only change I made was to substitute gluten free panko bread crumbs for the cornflakes. I will make this often.

Read all the reviews after I made this. Not a problem with the juices in the bottom. I just stirred in some Italian Style dry bread crumbs and sprinkled some on the plate as I dished it out. Served with garlic toast. Perfect summer from the garden meal. Will be making this again.

I made this as a side for Christmas dinner. It is a huge hit. I halved the oil, used shredded carrots instead of red pepper, used breadcrumbs on top instead of corn flakes. I mixed some italian seasoning with the zucchini. My family inhaled it and they aren’t big fans of zucchini. I will be making it again!

Unimaginative. I used seasoned bread crumbs, added fresh basil leaves chopped, paprika and garlic which bolstered the taste. Thirty minutes also too short as it took 50 minutes to soften the diced squash. The end result was delicious.

Added onion. It was very good.

I didn’t have enough zucchini for the full recipe, so I used what I had (2 1/2 cups cubed) and halved the other ingredients (except only about 3 Tbsp oil), and it was great. I’ll definitely make it again, but I’ll make sure I have more zucchini next time. When I do, I think I’ll still want an increased proportion of red pepper and cornflakes to zucchini, because it was so good that way.

Used a medium eggplant, three zucchinis and 1.5 bell peppers -so added an extra egg (3 total). Only had super sharp cheddar, so cut it with smoked jack (but could have used the cheddar alone). Good recipe for anyone on the FODMAPS diet. Very tasty.

This is very easy and tasty. I added extra cheese on top. Delicious!

Great flavor and easy to make. Next time will probably use less oil and bread crumbs for more flavor. Red Pepper was awesome in this recipe

Yum! We used half the oil as well, left out the cheese since I didn’t have any, and added some extra corn flakes on top. Super good!

Very good and very versatile. I made a few changes because I only had 5 cups of zucchini after chopping it up. I used chopped sweet potato, chopped broccoli, and some frozen corn for the remaining 3 cups and I also used bread crumbs instead of corn flakes. I also cut the oil and the cheese down for a healthier dish. I plan to make this again, but using some different ingredients.

I made this and it was a hit. Reading the reviews, I cut back on the olive oil also. I used about half. I also added some extra cheese and a little yellow squash. Thanks for sharing the recipe.

First of all I was going to half the recipe since there is only my daughter and I, but then because of some of the reviews I decided to keep the larger amounts on some of the items for taste. I did half the zucchini, red pepper, corn flakes, egg, and oil and kept the same on the other ingredients. I didn’t have the corn flakes so I subbed a mixture of bread crumbs and flax seed. At the end I also added some garlic salt and some more cheese on top. It was very tasty. As a note to those that used bread crumbs and it turned out mushy, remember that the corn flakes are bigger, so don’t use as much when using the crumbs and it should be fine. (I reduced the amount on mine and it wasn’t mushy at all.) This is a very fresh tasting dish.

I love this recipe!

I used Clubhouse Italiano seasoning and garlic powder instead of basil. The result was incredibly tasty. Hint: I found quartering the zucchini better than dicing, as it shrinks alot during cooking.

I have made this many, many times. Has become a staple meal in my house. I did cut the oil back to a heavy 1/8 cup, but other than that, this is delicious with a green salad and fresh bread. Have added veggies or cheese if they were in the fridge, but perfect as written….with the reduction of oil.

Had to make this in a hurry, so I simmered the diced zucchini for a few minutes before tossing everything together. Also had a lot of cherry tomatoes to use up, so I subbed those for peppers, and used panko crumbs, since I had no cornflakes. Also used some garlic, 1Tbsp. basil, and some bread crumbs and cheese on top. It was great! We loved it, and I think it would be even better to follow the recipe more closely. Next time, I plan to add some ripe olives, onions, and a few hot peppers. I was able to cook it in about 20 to 25 minutes in a convection oven preheated to 350.

Had to make this in a hurry, so I simmered the diced zucchini for a few minutes before tossing everything together. Also had a lot of cherry tomatoes to use up, so I subbed those for peppers, and used panko crumbs, since I had no cornflakes. Also used some garlic, 1Tbsp. basil, and some bread crumbs and cheese on top. It was great! We loved it, and I think it would be even better to follow the recipe more closely. Next time, I plan to add some ripe olives, onions, and a few hot peppers. I was able to cook it in about 20 to 25 minutes in a convection oven preheated to 350.