Cheesy Zucchini Casserole II

"Made some significant changes, which turned this recipe into a keeper. NINE zucchini??? I used two medium zucchini. Do not peel them, (that's where all the nutrition and color are), but just slice...." See more Use 1/4 cup butter instead of 1/2 cup, and stir-fry the veggies in the butter rather than boil them, (again, to retain flavor, color, and nutrition). Four eggs instead of three. Rather than the cracker topping, I used my own whole wheat bread crumbs, with a bit of Italian seasoning added to them. Delicious! Oh yes...only bake 35 minutes. Left-overs are fabulous. I think this would also work well if you wanted to make double and freeze one to bake at a future time."

"I changed this up a little as well. You can't possibly use 9 zucchinis unless they are small 'pickle' sized zucchinis. We used 4 medium to large ones and instead of slicing, I diced to about 1/2 thick..." See more. I used 4 eggs instead of 3, added 2 tablespoons of milk to the beaten eggs, and used a half of a cup more cheese. I crushed the crackers and used a little bit less than 1/4 cup of melted butter to give them a good crumbly texture. Added some Mrs. Dash to the mixture and baked as per the recipe. Served with a wedge of iceberg lettuce with light ranch dressing drizzled on top (and tomatoes if desired). Was a hit with my family! Even my picky daughter!!"

"I altered this recipe a bit. I used boxed chicken flavored stuffing mix (the kind with the flavoring already in the bread crumbs) and used about 3/4 stick of butter to drizzle over the stuffing mix. ..." See more I added garlic powder instead of garlic salt. I used 3 cups of zucchini and added black pepper (to taste) It's very yummy and my 7 year old even cleaned his plate. Nice variation to the ordinary."