Reviewed: Sep. 28, 2008

The pie would not set for me. I had to double the cooking time in order for it to cook in the middle. Once it was set it tasted alright. I think there has to be an easier recipe out there.

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Kelly Krocker

	Cooking Level: Intermediate Living In: North Massapequa, New York, USA
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Reviewed: Sep. 27, 2008

I spread mustard on the crust before adding the filling. It makes great lunches for work and my husband loves this dish.

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Fantastic. I used 2 yellow and 2 green zucchini and just a little diced purple onion and sauted until all the moisture was gone. It turned out so dense (not runny at all), cut and looked beautiful when plated. Thanks.

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MINERD


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Reviewed: Jul. 29, 2008

We loved this recipe for Zucchini and it turned out excellent. The only change I made was to add fresh dill in place of parsley. It was easy to make and looks like it took a long time. It will be one of our favorite recipes during zucchini season!

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Elaine210


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Reviewed: Jul. 20, 2008

This was a very good pie. However I did not add the eggs right of way let the mixture cool before you add eggs or the eggs will cook. I also added fresh Parmesan cheese for extra flavor. You will see when you pull the pie out of the oven that there is a puddle of moisture in the middle. Put a paper towel on it to soak it up. I will make this again. Very easy recipe!! I posted a photo check it out.

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TERRI13

	Cooking Level: Expert Home Town: Running Springs, California, USA Living In: Sparks, Nevada, USA
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Reviewed: Mar. 23, 2008

Super easy and delicious! I add some garlic and often use other vegetables instead of zuchini - brocolli, mushrooms and/or asparagus. Brought this to an Easter brunch and it was a big hit! Thanks for the recipe!

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nina518200

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA
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Reviewed: Mar. 4, 2008

Always excited to find another zucchini recipe for those summer days when the garden is overflowing! This one is very good and have made it several times. A suggestion for the reviewer that said it wasn't getting done in the middle: When cooking the zucchini and onion, be sure allow the liquid to evaporate almost completely! Have had this problem with another zucchini recipe, but this does the trick. Thanks, Mrs. Walter, for the recipe.

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AuntieD.

	Cooking Level: Intermediate
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Reviewed: Feb. 29, 2008

Excellent! I used Colby/Cheddar shredded blend and about 1/4 cup Parmesan. It was delicious. We really enjoyed it. Using the crescent roll dough made a very good crust. We'll definitely have it again and again -- Thanks, Mrs. Walter!

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bmatheson

	Cooking Level: Intermediate Home Town: Shelley, Idaho, USA Living In: Layton, Utah, USA
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Reviewed: Feb. 16, 2008

Oh this is lovely. so easy to make, and great as the next days breakfast!

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SSHEL

	Cooking Level: Intermediate Home Town: Guelph, Ontario, Canada
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Reviewed: Jan. 25, 2008

When asked "should i make this again?" and the husband and kids vote "Yes, it's super yummy", the recipe receives 5 stars. The flavor was savory and not bland at all. Added the Dijon mustard, Parmesan, and used kosher salt. Only downside was I used the dough I had on hand which was Grands biscuits. This made the crust too doughy. Also, only used as much oil to needed to saute onion and zucchini. Make sure to drain veges before adding to egg mixture.

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LMF1


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Reviewed: Dec. 4, 2007

excellent! crescents rolls are a little challenging , but went over well with everyone

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Debbie


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Reviewed: Nov. 27, 2007

YUM!! love this! i suggest this recipe to anyone who is perplexed about what to do with all the zucchini from their gardens at the end of the summer.

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DARCYMAE

	Cooking Level: Intermediate Living In: Tremonton, Utah, USA
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Reviewed: Oct. 25, 2007

Yummy! I added 2 tablespoon of chopped Pimento to the zucchini mixture, and mixed in 1 T of Dijon Mustard into egg mixture. Came Out Wonderful - Just like my mom used to make!!

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wendyla

	Cooking Level: Expert Home Town: Redondo Beach, California, USA Living In: Santa Barbara, California, USA
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Reviewed: Sep. 27, 2007

Not much to it but i think that's the way it's intended. Whenever you have extra zucchini lying around you'll do the same.

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Todd

	Cooking Level: Intermediate Living In: Attica, New York, USA
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Reviewed: Sep. 7, 2007

Bleh, din't even eat it, husband tried it and told me not to bother. had to bake 25 minutes longer as it came out all runny and the crust was still mushy.

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CUTIEAKC

	Cooking Level: Intermediate Home Town: Belleville, Ontario, Canada Living In: Winchester, Ontario, Canada
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Reviewed: Sep. 4, 2007

A zucchini recipe that even I, a self-proclaimed squash-a-phobic can enjoy! Definitely add parmesan cheese with the mozzerella cheese, and also sprinkle parm on top. You won't be sorry!

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Michelle C.

	Cooking Level: Intermediate Home Town: Albin, Wyoming, USA
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Mom's Zucchini Pie

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