Awesome simple recipe. I froze the filling maybe a month ago and baked a pie with little to no fuss today. One suggestion though... the pie crust I usually use is a pate brisee and it has some sugar in it, so... the extra baking time required to thaw and heat the filling made the edges of my crust VERY brown by the 20 minute mark. I covered them with foil to finish baking, but I would have done better to have covered them from the beginning. Hope this helps someone!

Reviewed On: Sep. 27, 2009

I admit I had my doubts about this recipe as I was putting the weird-looking zucchini-filled batter into the pan, but the cake is VERY tasty with no discernible taste or texture of zucchini. Moist, mildly sweet, chocolatey... what more could one want? I made this in a bundt pan (greased and covered with cocoa - not flour) rather than a 9x13, I used pecans instead of walnuts, and I probably used more zucchini than called for (one giant - maybe 4+ cups). I will absolutely make this again.

Reviewed On: Aug. 12, 2009

Not that this recipe needs another review, but I wanted to let people know a few quick little modifications that worked for me. The phyllo I had was about twice as big as the pan I was using, so I folded each sheet in half before putting it into the pan, then just buttered the top surface (resulting in butter between every *other* layer). I also made this with only 8 ounces of pecans and it was quite tasty. And finally, I added an ounce or so of orange blossom water to the syrup and I do think that added something to the flavor. I did not use all the syrup, but maybe around 2/3 and that seemed like the right amount for me. Tasty!!!

Reviewed On: Apr. 25, 2009