Reviewed: Sep. 30, 2009

I think this could be delicious, but was was too soggy. I am going to try and cook the "crust" slightly and maybe draining veggies some before adding filling. Will make again and cross fingers :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kristin

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 21, 2009

Very easy to make and absolutely delicious. I don't even like zucchini pie recipes, but this turned out wonderful. I just beat the eggs longer than suggested and it was not running at all. I will make this again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

nikkisue22

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 12, 2009

This is so easy to make..and now I finally have something to do with all the zucchini I have. The whole family loves it..made it for a pot luck at the campground..now everyone wants the recipe..Way to go Mrs. Walter!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jacki

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 7, 2009

This is a great basic recipe as is! I used fresh garden spices, because I had them, and garlic because I love it! I also used olive oil for part of the butter and added some mushrooms. But if you fixed this without changing anything..it would still be great! And the leftovers are yummy for breakfast!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LAKESUSY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 5, 2009

More like 3.5 stars than 3 stars. Its good, not spectaclar. Could use some meat to make it more filling

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tolu Sogunro

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 19, 2009

Amazing! I made some substitutions because of what I had on hand. I made the dough for my pie crust with the Butter Crescent recipe on this site.I used a mix of zucchini and yellow squash. I didn't have parsley or oregano but I had fresh basil(a handful)and I didn't have the mozzarella so I did a cup of cheddar, a cup of white Mexican cheese, and about 1/4 cup Parmesan. I will definitely be making this again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sqwii

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 19, 2009

Wow - this pie is really greater than the sum of its parts. Very easy, and hubby and both kids ate it with enthusiasm. This recipe is definitely a "keeper!"

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mom on the Edge

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 12, 2009

This was really yummy, I will definetly make again, my family loved it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GRANNYU2

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 30, 2009

My family lived on this pie when we had a surplus of zucchini. It was printed in the Toronto Star (Canada) after winning first place at the Canadian National Exibition about 3 decades ago :) It's a terrific recipe and yes, you do spread some yellow mustard over the crust before you add the filling. ;)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cookie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 26, 2009

This recipe was easy to make and really tasty. I added some tomatoes and used some tomato, garlic and basil seasoning I have instead of the parsley. Next time, I’m going to add another egg to make it a bit more firm. Letting the veggies drain before putting them in the crust was a great idea.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

akaetorres2001

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 24, 2009

I have been making this for years.... It is THE BEST! I always used muenster cheese instead of the mozzarella. Basil instead of parsley and I spread 2 t of prepared mustard on the crescent roll just before you add the vegetable mixture.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lukian

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2009

Delicious! Wonderful blend of flavors. I used reduced fat crescent rolls and eggbeaters to make it a little healthier. I used cooking spray to cook the veggies and left the margarine out completely. I also added mushrooms and basil. YUM!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

dwally

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 19, 2009

Delicious. I had no dill or parsley, so I just used oregano and thyme for the seasonings. I added garlic and celery to my sauteed onions which I sauteed in chicken broth and omitted the margarine. I don't like store bought crescent rolls at all because they are ridden with partially hydrogenated oils, so I bought a pie crust from a natural market and used that instead. I spread coarse ground mustard on the bottom of the pie shell, and topped with parmesan. Oh holy yumminess!! I'm going to get seconds right now.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BeckyB

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 16, 2009

I just made this today to reheat for dinner. I my 8 year old daughter scarfed it down. I asked her how many thumbs up and she said 8,000. I read all the reviews and took some advice. I added some minced garlic to the zucchini were cooking. I also added some parm cheese to the egg and cheese mixture. I also followed someone else's advice and let the veggies cool a little before I mixed it with the egg and cheese. This is a keeper, which is great because we have so many Zucchini. I just made this again last night. This time I added fresh tomatoes to half to try it out. Hubby loved it.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

KIMBERS867

Cooking Level: Expert

Home Town: Parkville, Maryland, USA

Living In: Joppa, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 14, 2009

I was a little worried making this, it was my frist time, I read all the comments. So with that in mind I made some changes. Not many. I used the dijon mustard. I also added garlic cloves. Used fresh dill. When I removed the veggies from the skillet, I placed them on a paper towel while they cooled just a little bite, I cannot stop telling my husband how yummy this was and he agrees. I just emailed some of my friends this recipe. Thanks so much.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tamcat

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2009

I love this recipe. I have used one very similar for years. My recipe calls for 2 teaspoons of Dijon mustard to be spread on the crescent roll crust before adding the zucchini mixture. It adds a nice flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nancy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 27, 2009

Turned out great! I will certainly be making this one again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NicoleH

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 22, 2009

Great recipe. I used fresh squash from the garden in place of the zucchinie. I added some bell pepper and cooked the squash until all the moisture was gone as others suggested. I also covered the crust with foil when baking. It turned out perfect. My family loved it and it was a good recipe for using up some of the squash from the garden. Thanks for the great recipe mrs. walter.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cindy

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 16, 2009

I absolutely LOVE this recipe! I have made it so often in the past few months that I have committed it to memory. I add some wine to the zucchini as it was sauteeing, and some fresh garlic (I am teased that I would add fresh garlic to a dessert) and then I used the Mozzerella / Provolone mixture of cheeses. SO GOOD!!

Was this review helpful? [ YES ]
0 users found this review helpful