Zucchini and Cheese

This was great. I used fresh vegetables from our garden. I browned the onion with a pound of ground beef and put that in the bottom of the casserole dish. It really made it a full meal with the addition of the beef.

I made this but with several changes thanks to the other reviewers comments. I left out the bell peppers as I am not a fan of them. Next, I cut the recipe down to 1 serving and baked it in a 5 X 5 casserole dish. I then added 1/4 pound of cooked Orzo and mild Italian Sausage and made a complete meal of it. I also deseeded the tomato and added a 1/2 teaspoon each of minced garlic, Italian seasoning and 1/4 red onion finely diced. I mixed all of that together and put it on top of the Orzo and sausage. I also used both Mozzarella and Parmesan cheeses mixed together – a 1/8 cup each. OMG – it was so very good. Thank you so much for a basis starter recipe that I turned into a full meal with Garlic French bread.

The idea to put orzo underneath was excellent ; it was absolutely delicious

My husband and I really enjoyed this as a side dish with herbed pork chops. I added 1/2 green pepper and 1/2 yellow pepper to the zucchini and cooked it all with the onions( in olive oil) until the vegetables became soft. I added a pint of canned tomatoes (drained) to the skillet, and blended it all with the seasonings. On the suggestion of another reviewer, I put panko crumbs on the bottom of the casserole dish. I added the contents of the skillet to the dish, and added another layer of panko crumbs. The shredded mozzarella cheese was sprinkled on top of that. This is a great way to use zucchini if you grow it in your garden. Next time I plan to use seasoned tomato sauce instead of the canned tomatoes.

My husband loved this. I cooked the zucchini & onion longer in order to get some of the water out of the zucchini (I think that’s the culprit for sogginess, not the tomatoe), then mixed it altogether in a collander to get more moisture out. I baked it in a 9×13 pan for about 40 minutes. I had my usual small share and my husband ate up the entire remains!

This is incredibly delicious while also being easy to prepare. I was pleasantly suprised. I did do personal adjustments – did not saute. Seemed unnecessary. Also used a red onion, and italian blend cheese instead of mozzeralla. I wasn’t sure of the combination with the green bell pepper, but it was perfect! This is a versatile side dish and I will be making often.

This came out better than I expected! I used 2 bags of shredded Italian mixed cheese from Aldies and mixed in/topped with fresh grated parmigiana cheese. I also put one cherry pepper and one habanero for some kick! Baked as directed than I popped in the broiler to brown the top

I added a package of dry onion mix and a rotisserie chicken . Definitely making this again. Really yummmmy.

One added comment. Next time I’ll use a jar of Marinara Sauce instead of the can of Petite Cut Tomatoes used in my dish.

I don’t like vegetables, but this was great.

I made it with two green peppers because I like green peppers a lot. I cooked them with the zucchini and onion to make them a little softer. I also used double the cheese because I love cheese. I used montery/chedder shedded mix because that’s what I had. I really liked it a lot. Thank you for the recipe. It was a great dish. Wife and I had it as our main and only dish.

Very tasty but better with a few modifications that I made the second time. I used more seasonings including fresh basil on top of the cheese. I also followed the suggestions of reviewers and add orzo to the bottom to absorb the liquid and I enjoyed the little bit of pasta in the dish. I used two tomatoes to two small to med zucchini about 3 oz each of mozzarella and cheddar cheese with two small onions. I also added celery instead of green peppers because I was out of green peppers. I sautéed the celery with the zucchini and the onions.

Delicious meatless dish! I halved it using a 1.5 qt casserole dish. I used a small zucchini and summer squash along with some red and yellow onion and omitted the green pepper. I found it easier just to add the seasonings directly to the saute pan, after the 5 min cook time, along with the tomatoes, salt, pepper and garlic powder. Even though it wasn’t a huge amount, I layered half the veggies, topped with mozzarella and some parmesan and repeated. I used one tomato, but removed all of the seeds and liquid inside. Maybe some reviewers who mentioned it was soggy didn’t do that. I had half for dinner with a garlic roll and some red wine. Good dish!

I used olive oil for the squash(6 smaller ones), loose Italian sausage (1.5 lbs) and peppers(2), and added added onion(1) and 2 cloves of garlic after cooking on low to mid heat for 8 minutes. Before putting in the oven added 1 can diced tomatoes w/Italian seasoning, fresh basil(6 leaves) and oregano and mixed. I placed in a 9×13 glass baking dish, sprinkled with parmesan and shredded Italian cheese and baked at 350° for 35 minutes, covered. Made a yummy main dish with the addition of the sausage! Pretty quick to prep too!

The tomatoes seemed overwhelming, but I didn’t remove the core or seeds (and they left a lot of water in the bottom). The onion/zucchini took a lot longer than five minutes (in a large stainless steel pan), yet I think I should’ve cut the onion smaller (I cut out slices instead of dice). The cheese kept stringing together so it wouldn’t mix evenly with the vegetables while eating it. Mine fit in a 3 quart baking dish (for those curious about what size “medium casserole dish” is). I definitely want to give this dish another chance, just with small alterations to how I prepared and cooked it (especially longer baking time, as that may explain why the cheese didn’t mix well).

I made this using several of the modifications suggested by other reviewers. It was soggy with only 1 tomato but the taste was good. I did use garlic, Parmesan and incorporated the spices. I liked the bread crumb idea and may try that next time to decrease the liquid. Good use for zucchini.

I didn’t exactly follow the recipe, but it gave me a good start. After reading the reviews, I used my cast iron skillet. I had yellow squash that I needed to use, so first, I heated the skillet, added a small amount of olive oil, sautéed onions and bell peppers, put those aside in a bowl, then sautéed yellow & zucchini squash, added garlic, put the onions & peppers back in the skillet, added the drained tomatoes, Italian seasoning, salt, fresh ground pepper, mixed in bread crumbs & shredded Parmesan cheese, then added more Parmesan to the top and baked at 375 for about 30 minutes, until the top browned. It was delicious!

My entire family loved this dish. I am the weird one among us in that I could probably eat my weight in zucchini, there’s something about it which is just magical. Anyway, I was nervous and all that dissipated once they took their first bite. I think the word “magical!” was used multiple times, something that I rarely get when making food, I made a few adjustments.The first was to address the sogginess. I saw many people talk about adding croutons. Well, didn’t have those but used to regularly make a dish involving zucchini that had me adding Special K. So that’s what I did here, I simply put a decent layer on the bottom and again on the top. This really soaked up any extra juices and holy did it just add so much flavour. Beyond that, I found a big can of diced tomatoes with Italian seasoning. I saw others suggesting these, but suggesting to drain them. This can was I believe a 28oz can, so quite sizeable. I’m fairly sure I bumped up the zucchini and other ingredients as well. Lastly, spices/frying. I tossed in some of my Italian seasoning along with oregano, but I think what MADE the dish was the prep of the various ingredients. I decided to try something different and use a similar distribution of butter in place of my standard EVOO. All I can say is WOW, it has brought so much more flavour to the fried ingredients, I never expected it but just WOW!

Have made this recipe twice now, the first time quite a lot of juice as stated. The second time I made it I put a layer of orzo on the bottom of the dish to soak up all those lovely juices (could probably use couscous ) and de-seeded the tomatoes. I used garlic, basil,parsley,oregano, a crumbled stock cube and diced yellow pepper, also 2 balls of mozzarella, sliced, on top. No need to grease the casserole dish and bake uncovered! Tried a combination of olive oil and chilli oil and used that not butter to sauté veg. Definitely a five star recipe!!

Excellent and easy dish. Just make sure you drain off the water during baking to avoid sogginess. It was really delicious. Thanks for sharing.

I made this tonight for dinner and it was very good. I added garlic. I used bread crumbs on the bottom to absorb the juice that others complain about and its a true keeper