Zucchini Custard Bake

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (74)

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Average Rating:

Total Reviews: 74

Showing 21-30 of 74

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  • on August 17, 2008

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    My family and I truly enjoyed this recipe. The next time I make this, I'm going to try a sharper cheese. All in all, this is a super way to use up all that extra zucchini that comes in this time of year.

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  • on June 28, 2008

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    GOOD?

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  • on May 03, 2008

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    I cooked this recipe twice. The first time was not good, but the second time it turned out great with a few personalized touches.

    My only complaint is that it doesn't keep well at all, so you really need to serve it all in one sitting. Also, I recommend adding sauteed onions over raw.

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  • on April 15, 2008

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    This was a little bland to me. If you are looking to use up extra zucchini, Ina Garten has a GREAT zucchini gratin recipe!

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  • on April 07, 2008

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    Paula Dean seems to find such good recipes for fresh vegetables. Being a zucchini lover I was anxious to try this one and I was not disappointed. It was even good a day or two later. I didn't even have to nuke it, it was delicious cold. I told a couple friends about it and have given them copies so they could also try it.
    Thumbs up on this one, Paula!

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  • on April 01, 2008

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    This was a fantastic recipe - if you love zucchini, this is for you. I cooked the onion along with the zucchini so it would be tender and not so strong. This recipe is a lot like Barefoot Contessa zucchini gratin except for the eggs. Both recipes are excellent. I plan to make this many times in the future including for parties. Yum!

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  • on March 26, 2008

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    I made this as a side for Easter and everyone loved it. Very easy to make, very yummy to eat!

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  • on March 25, 2008

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    i am not a big fan of zucchini, but this is awesome!!!

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  • on March 24, 2008

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    This recipe is REALLY good....as Paula always says...try the recipe like it's written...then make it your own...

    I added more onion, more parmesan, was a little heavy handed on the Worcestershire and Pepper Sauce and I also recommend a little garlic mixed in and a little smokey paprika on top

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  • on March 23, 2008

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    We made this for Easter dinner today, and it was AMAZING... my husband (zucchini is not high on his list of veggies ABSOLUTELY LOVED this zucchini bake... he said this recipe is a keeper and it was EASY to make.

    Thank you for sharing Paula!

    Judy
    Middletown, OH

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