Zucchini Custard Bake

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This recipe was excellent but I wanted to prepare it for a crowd and I did not know how to do that - double it for the same amounts? I wrote to Paula but received no answer. I think she could have said on her video that the amount would be enough for 4 people and then said how to double it and what size pan to use. The problem I have with all the recipes is that they are not specific enough for the cook who is not good at improvising.
Barb

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This was very tasty... more so than I expected and I will make it again but with a couple of changes. Zucchini releases a good amount of water when sauteed but the recipe doesn't call for draining this off. Therefore, I found I needed to cook this longer than the recipe stated to get it to firm up and even then, had to drain a watery butter "slick" off the top before serving. Jen's experience (her review just before mine is similar. Additionally, my completed dish was also too salty.... so next time I will not add the salt called for in the recipe list and also consider unsalted butter. The parmesan cheese adds enough. Salt can be added individually, upon serving, to each persons taste. Great dish but needs a bit of review and tweaking in my opinion.

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All so simple. I made this because I had alot of zucchini given to me. It was oh so good. Everyone Loved it. Way to go Paula.

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Roasted the zucchini right from my garden as the oven was already hot, worked perfectly. Also used brie instead of parmesan for this batch. So creamy, everyone adores this zucchini custard no matter what the variables.

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I made this last night to use up some fresh zucchini I had on hand. Very good flavor in this dish. I lightly peeled the zucchini and used olive oil instead of butter to cook the onions and zucchini. I'm sure I will make this again. It's a beautiful, puffy dish when it comes out of the oven. Another keeper from Paula.

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I did not like this one, it was not very flavorful and for some reason the inside of the bake was a cottage cheese texture. I was very diappointed. Maybe it was becuase there was so much zucchini juice after it was cooking in the butter. Dont know if I will try this again.

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I made this Easter Sunday as a side and EVERYONE LOVED it. I must say I accidently added all the parm at once so I had to add more on top. This made it even better. THANK YOU PAULA!

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I just made this dish and it was yummy! It was easy and I did drain the zucchini while cooling it because I knew it would make the dish watery later. Anyway, it was great...I suggest a 1/2 cup of parmesan cheese to the recipe instead of 1/4 cup...
Will definitely make this again...

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This is sooooo good! This was loved!!! The ONLY change I made...when I cooked the zucchini--I drained the butter and zucchinni "juice" (after adding ice to cool it faster and it turned out FANTASTIC!! Seriously--gone first! This is definitely beter served warm. Don't pass this one up!

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The first Paula recipe I've tried. I was skeptical because of some of the lesser favorable reviews. I made recipe going a tad extra when measureing the Weicestershire sauce, hot sauce and salt. I also added some feta cheese 1/4 of a cup which came from other similar recipes.. It was good. I would definitely make again. This recipe is a perfect one to mold into your own taste. You can do almost anything starting with the base Paula has provide. Next time I want to try Cheddar cheese and less milk as we like it a bit on the dry side. Don't read the wrong thing into that. As it is it was very good and not over wattery. It's alll about the different flavors of ingrediens you can add to you your taste. Oh, one more thing.. I cut up the zucchini very very small. Almost to a size of being greated and would do it like that again. Thanks Paula for this great keeper recipe!