I have zucchini coming out of my ears, my garden is so full. So I tried this, among many other stuffed zucchini recipes. I pureed half of the filling and then added the chunky half to that, which seemed to help hold the filling together, but it was still not of a stuffing consistency. The spices were good, but next time I will add bell pepper, maybe celery, and maybe sweet white corn: it needed some more veggies. It's a very workable recipe, so if you are comfortable, try adding some veggies that you like. I will make this again, but definitely with some self-refining.

Reviewed On: Aug. 20, 2009

I used 2/3 cup sugar, and 1/4 cup flour in the mix as suggested by other reviewers, and the consistency and flavor were perfect by my standards. I also added, with hesitancy, a dash of all spice, nutmeg, cinnamon, and clove, and regretted it not for a second; the spices tied it together well. Instead of making one big pie, I made 12 little pies in a muffin tin, with the only adjustment being to bake for 10 or 15 minutes less. This is great for portion control, and for freezer storage, to enjoy well after mulberry season. And don't forget to serve with vanilla ice cream.

Reviewed On: Aug. 20, 2009