Zucchini and Summer Squash Casserole

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I only used about half the zucchini & squash recipe called for, and after reading other reviews I used my large Dutch oven & it was still a challenge to get the vegetables to cook evenly without overdoing them. I didn't cut back on any of the other ingredients & when I got the casserole out of the oven after 30 minutes it was perfectly set up, but I wish I'd omitted the breadcrumbs and just used the parmesan cheese before putting it back in the oven. I don't think they added anything, and next time I won't use them (interesting that photo of this recipe doesn't have breadcrumbs on them, either. Otherwise it would have gotten 5 stars from me.

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So, I had a problem reading signs at the store the other day and the zucchini I bought turned out to be plastic wrapped English cucumbers. I blame pregnancy brain.

This means I only made it with 2lbs of yellow squash and no zucchini. This is the only way it would have fit into my my medium sauce pan anyway. Of course, he calls for a medium pot and I was using a sauce pan, so I guess I probably didn't have the right thing for the job after all. Either way, it turned out GREAT! Nice and firm and cooked through, and delicious! Not sure why some people were getting soggy results. Perhaps not cooking the squash/zucchini thoroughly enough? I cooked mine until they were translucent. I used the crackers and parmesan, which I think add a lot of flavor. Oh, and I also used 1/2 the amount in dry thyme because I didn't have any fresh. Still very good. My 2yr old ate it up right away.

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I used all zucchini, no yellow squash. otherwise I followed recipe to a T.
I didn't find mine to be mushy at all, but I cooked the zucchini over a relatively low heat.
I think it was a bit bland...will use more garlic & thyme next time. Otherwise, delicious!!!!!

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I baked this casserole yesterday but wonder if an ingredient is missing. First, Emeril said to use a medium pan and I had to use a large pan and still the squash was crowded. There was not enough cooking liquid from just 1/4 cup of cream and I had to add one can of chicken broth to have enough. I substituted sweet cream as I didn't have heavy cream With improvising by using other ingredients, the recipe tasted good but I still wonder about the liquid measurement.

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I loved it! I didn't have cream, so I used whole milk; and keeping in mind some of the other comments I kept a very close eye on the squash while it cooked on the stovetop so it did not get too mushy. I didn't have any trouble with too much liquid. I really enjoyed the flavors it's a great recipe.

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We had a huge crop of zucchini and yellow squash this August, and some that looked like hybrids of both. This casserole was the perfect recipe for the dozen-plus that we picked that day.. .I only substituted buttermilk for the cream, because I had that on hand. It was delicious. (I guess I unwittingly made is lower fat because of that substitution. I will definitely make this again. A keeper.

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I took this dish to my family reunion this summer and used yellow and zucchini squash from my garden. This is a great recipe to use up all that excess squash from the bountiful harvest this year. The crackers and parmesan cheese are a nice touch.

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even with additional baking time my dish was way way to wet and so bland!! will not be doing this one again.

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Did Emeril actually prepare this dish? Did he really intend to cook the vegetables to mush? Even cutting the initial cooking time by half (so the squash was just tender, it came out really mushy.

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I have an overload of zucchini & summer squash & was looking for a new way to prepare them! Emeril's Zucchini/Summer Squash Casserole really hits the mark! I used dried thyme as I didn't have fresh but all other ingredients were as the recipe stated! Fabulous! The flavor is savory, slightly sweet & very satisfing....it's also great warmed up! My husband & I love it. I certainly will be making this again & again!