Mom's Zucchini Pie Recipe Reviews - Allrecipes.com (Pg. 11)
Reviewed: Aug. 16, 2005
i love the recipe, but its even better with green peppers in it .
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Photo by Shelly Shegitz

Cooking Level: Intermediate

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Reviewed: Aug. 16, 2005
This recipe was delicious! The only problem I had was that the center didn't seem to want to cook, so I had to cook it longer, and the crust became too well done. Maybe the zucchini was too watery? Any suggestions would be appreciated. Thanks!
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Cooking Level: Intermediate

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Reviewed: Aug. 13, 2005
I add 2 TBl. of prepared mustard to this recipe. It adds a really distinct flavor to the pie. It is wonderful served with Italian sausage with strips of green, red, and yellow pepper, with a side of garlic bread. YUM!
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Reviewed: Aug. 9, 2005
I have been making this recipe for years. I spread yellow mustard on the crescent roll pie crust before adding the zucchini mixture and use garlic salt in place of salt. This recipe is always a winner and has been passed on and on. Enjoy!!!
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Reviewed: Aug. 8, 2005
When we had a bumper crop of zucchini, it was All Recipies to the rescue, and this has been one of our absolute favorites. Think it will probably even do well this winter made with the frozen excess zucchini.
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Reviewed: Mar. 1, 2005
I found this recipe because I had some zucchini I had to use up. I served it to friends with rave reviews. It isn't too eggy and those who don't like pie crusts loved this crescent roll crust. It was especially nice because I baked it in a stoneware pie plate. The cheese and seasonings gave it an Italian taste. Yum!
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Reviewed: Jan. 17, 2005
I notice the directions call for a square baking pan - it actually should be a 9-inch pie pan. Not sure how that got mixed up!
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Photo by mrs. walter

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Displaying results 101-107 (of 107) reviews

 
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