This has been a favorite for many potlucks.  It presents quite well, especially with the roasted walnuts on top, and generally gets rave reviews. 

Ingredients:

• 5 med zucchinis (can mix yellow squash too)
• 2 eggs beaten
• 10 bread ends (we collect them over several weeks and store them in the freezer)
• 1 cup walnuts
• 2 cups Grated Tillamook Medium Cheddar
• 1/2 stick butter
• Garlic Salt to taste
• Pepper to taste
• 1/4 tsp Nutmeg
• 1/2 cup Feta Cheese crumbled

Directions:

1. Spread the bread halves through the oven, right on the racks.  Toast all the bread at once on about 250 degrees F for about 10 minutes.  Keep an eye on it!  You wan the bread toasted to crispiness, but not burnt.
2. Wash the zucchinis and cut into rounds about 1/4" thick.  Steam these on the stovetop until they are mushy and easy to mash.
3. Drain the zucchini and place them in a very large bowl (you will add all the ingredients to the bowl)
4. Cut the butter into thirds and add to the zucchini so it melts all over.
   
5. Add garlic salt and pepper to taste.
6. Add  1 cup of the cheese to the mixture and mix with a large spoon until combined.  
7. Add the nutmeg, mix together again and taste it to make sure you like the general flavor.  *At this point, I've added variations to the recipe like chopped grilled chicken, steamed broccoli, mushrooms, etc.  Sometimes less is more, however.
8. Crush or chop the walnuts just a bit so they are still coarse and add half of them to the mixture (save the rest for the top).
9. Add the 2 beaten eggs and mix thoroughly.
10. Get the bread ends out of the oven and raise the oven temp to 350 degrees F.
11. Chop the bread pieces into 1" squares.  They should be crispy and creating additional breadcrumbs on the board as you chop. 
    
12. Add all the chopped bread pieces and crumbs to the big bowl and mix thoroughly with your washed hands.
13. Spread the mixture into a buttered 9 x 13" baking pan.
14. Top with remaining shredded cheese and chopped walnuts.
15. Sprinkle top with feta if desired.
16. Cover dish with foil
17. Bake zucchini pudding in the oven for about 20 minutes (add time if you added extra ingredients).
18. Remove foil and broil for about 3 minutes, or until walnuts start to darken (watch very carefully!)
19. Cool for a few minutes before serving.  Goes well with a scoop of Nancy's Plain Yogurt.