Yah! Another delicious way to use excess zucchini from my garden. I followed the advice of a former reviewer and added a 1/2 box of sure-jell and pureed the cooked mixture a bit before pouring it into the jars to seal. I also added 1 T. of butter when I added the Jell-O and lemon juice to reduce the amount of foam. Can't wait to try other flavors...deliciously sweet! Will definitely make this again for my family and for gifts!

Reviewed On: Aug. 15, 2009

This recipe is delicious! I have made it several times. It's great as it's written, but it's fun to change up a bit too. I've added orange juice in place of water and applesauce in place of the oil to make it lighter. I've made it with different glazes as well. I've done a chocolate glaze that tasted delicious with the banana. I've also just sprinkled plain powdered sugar on top in a pinch. Great recipe!

Reviewed On: Jun. 22, 2009

This recipe is fabulous! I made just a couple changes... I used part-skim mozzerella instead of swiss and added some dill for flavor. Instead of using a regular pie crust, I used layers of phyllo dough to cut some fat and calories. It turned out delicious! Will definitely make again!

Reviewed On: May 15, 2009