48 Reviews of Helen's Zucchini Casserole

From: crawfish pie

On Aug 21, 2002

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!!

From: Chrissyo

On Jun 12, 2002

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.

From: Laudee

On Aug 14, 2002

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.

From: highcotton

On Mar 13, 2005

Zucchini isn't my favorite thing in the world by a longshot — but this was very, very, very good!! (Given my reaction, you can imagine how the zuke-lovers I made it for freaked out! ) With everything on hand except tomato sauce, I improvised by mixing canned juice with a 3-oz. container of tomato paste. Worked fine. (In fact, since it wasn't the slightest bit 'soupy', it may have worked even better.) The only other change I made was to add a light sprinkling of salt, which it really seemed to need. This is something I will make over and over again. Thank you, KeyWee!

From: Dee514

On Aug 27, 2004

You can never have too many zucchini recipes, and this one is a keeper! I used about 8-10 small zucchinis, and did not have a prob with too much liquid. When layering in the casserole dish, I sprinkled each layer with a bit of Romano cheese before adding the mozzarella. Nice to have another delicious zucchini recipe to add to my collection! Thanks.

From: Bev

On Jan 22, 2003

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!

From: glitter

On Feb 19, 2004

I love zucchini this way...I saute the onion, add the tomato and fresh herbs , and minced garlic and let that simmer for 10 min. I add romano/parmesan cheese with the mozzerella. The zucchini I salt pepper and dip in flour and egg before I put them in oil to give them a little crust. Then I begin layering like a lasagna. It's really wonderful!

From: GinnyP

On Aug 13, 2002

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

From: flightnurse

On Aug 22, 2007

Versatile, healthy, delicious. Gave 5 stars due to the unlimited possibilties of this recipe! Eating it now and visions are going through my head. Like spicy? Add peppers. Like cottage cheese in you lasagana? Add that -after all, it is a bit like a veggie lasagna. Want meat? Add a pound of ground beef or turkey and this is a full meal. Does need the extra salt in my opinion, but really, I would add any garden veggie there is, crushed pepper, you name it, it will work. (Could even stop at the sauteeing step and serve over pasta!)

From: Linda

On Aug 16, 2002

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.