49 Reviews of Cheesy Zucchini

From: Mirj

On Sep 29, 2003

MEP, my darling, your daughter doesn't know what's good eating! This was sublime, more than sublime, it was decadent, since I ate most of the whole thing myself. 4 servings my big fat tushy, do you know what happens if you put this dish down in front of a Somersizer or an Atkin's dieter? It's not pretty, let me tell you! I cut the zukes into spears, and cooked them with an onion soup cube instead of the chicken bouillon. I also spread the spears out in the oven, did not layer them, so they sort of became cheesy zuke fries. By the time I was making my third batch I had it down to a science, with a sprinking of granulated garlic on the spears before sprinkling on the cheese, and then a light powdering of some Hungarian paprika. MEP, I sing your praises on a regular basis, thank you!

From: Miss Annie

On Nov 3, 2003

This has to be one of the best of the best.....at least in my t&t cookbook! It was so easy to prepare, and so good. The chicken bouillon added depth to the squash. I keep repeating to myself, "simple is best, simple is best". We loved the cheese combination. I made it like you posted, then I added a pinch of Chimayo chile flakes on top before serving. Sesame seeds would be good too I think. Thanks MEP for sharing your recipe and making me look good

From: riffraff

On Jun 22, 2005

This is very good and an great new way to enjoy one of my favorite veggies. Thanks for the recipe!

From: HalfBakedCappy

On Apr 4, 2006

MEP, this has become my DH's favorite zucchini dish. He goes nuts over it. The only thing I do differently is use a 9 x 13 baking dish so that the zucchini is more spread out and can get more brown and crispy. We love this dish. T

From: Sackville

On May 28, 2005

This is to die for! It would go with so many different dishes but truthfully, I could eat the whole lot on my own! Thanks for a great, simple recipe. Love the fact that it's done in just a couple minutes in the oven.

From: Leggy Peggy

On Sep 13, 2006

Don't tamper with this recipe. It's perfect the way it is. It is easy to make and seems to cater for all taste buds — even our 16-year-old almost vegetarian and our 96-year-old very fussy eater love it. Thanks Mep for a recipe I can make even in winter when zucchini is not especially plentiful or cheap. Your advice is right — make this when something else is already in the oven, so you can give it 'a broiler blast' right at the end. The first time I made this, I let the zucchini boil for almost 7 minutes — thinking I knew better than Mep, the creator. Big mistake. It turned out way too soft. At least I recognised that it was my fault. Anyway, thanks for a real keeper. It gets made here about twice a week, and the 16-year-old semi-vegetarian is in charge of production. Life is good.

From: ~Leslie~

On Jun 18, 2005

I didn't think I really liked Zucchini until we had this! I always thought it was bland and tasteless with a weird texture. Boy oh boy was this good though! We used cheddar, swiss and parmesan...made a zucchini lover out of me! DH too! Simple, easy to follow recipe. This is a keeper, thanks for sharing!

From: *****Sandy

On Jun 22, 2005

This is so easy! It is also delicious and a great low carb side. Thanks for the recipe!

From: Pets'R'us

On Jun 5, 2005

Simple but great! I made it exactly as you wrote it...and will do again many times!!

From: Evie*

On Apr 14, 2004

Delicious way to cook zucchini, I also added a little garlic before putting it in the oven and gave it a nice covering of freshly ground black pepper before eating. Im not a big fan of plain old cheddar cheese..but give it to me melted and yum yummm. Thanks for a great recipe.