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Zucchini Custard Bake Recipe

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 31-40 of 74

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  • on March 22, 2008

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    I caught part of the show, only because I was unpacking...it looked easy to prepare but the final product looks very gourmet...Happy Easter to you Paula, Michael, and the Boys and families...ckmchildadvocate@aol.com

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  • on March 17, 2008

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    This recipe not only smelled great when it came out of the oven but it tasted great too! The zucchini loaded it with flavor.

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  • on March 16, 2008

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    I thoroughly loved this recipe..
    as I enjoy fresh veggies and eggs.. I will most definately use this one again.

    thanks, Paula, you're the best

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  • on November 23, 2007

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    This dish is alright. Not great, just alright. It looked better than it tasted.

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  • on August 09, 2007

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    Just the best! I was surprised how quiche-like it tastes! The bread crumbs make a little crust! I make this recipe with Gluten Free bread crumbs and it comes out just perfect.

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  • on July 16, 2007

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    Sorry Paula, and all others who seemed to really like this dish, but I made it, faithfully following the recipe, and it was quite bland and unexciting. I think it needs more flavor, maybe using some bacon or smoked ham, and some herbs like thyme. I'll probably make it again, because it has possibilities, but will tweak it some.

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  • on July 14, 2007

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    I usually end up giving away most of our garden zucchini because I get so tired of only having one way to fix it (fried. This little gem is going to become a summer staple! Such a unique flavor, and it tastes even better with a dollop of sour cream on top. Many thanks, Ms. Deen...

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  • on June 23, 2007

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    This was incredibly easy. I took it to a pot luck the first time I made it and got rave reviews!

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  • on May 25, 2007

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    Really, really good. And a different way to eat zucchini!

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  • on May 23, 2007

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    I made this for Easter Sunday and three times since. My husband said it was his best side ever. I know that I will hold on to this recipe.

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