Reviewed: Aug. 6, 2007

It would make a nice lunch too!!

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Reviewed: Jul. 31, 2007

Very good but I found it a bit rich and fatty. It definitely isn't one of those dishes you eat to get more veggies because the cheese and crescent rolls detract from the healthy veggies. But it is definitely a good dinner dish for the occasional treat. Thank you!

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Calli

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Reviewed: Jul. 26, 2007

This recipe was awsome! My entire family absolutely loved it and since I only have one chance I week to cook, it really helped me wow them. Thanks a bunch for posting! =D

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Kat

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Reviewed: Jul. 20, 2007

I'm always looking for new zucchini recipes, so I decided to try this one since I had all the ingredients on hand. It turned out excellent! My husband and mother-in-law loved it. The only change I made was that I used a blend of cheeses...asiago, provolone, and mozzarella.

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Kim O

Cooking Level: Expert

Home Town: Sauk Village, Illinois, USA

Living In: Hobart, Indiana, USA

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Reviewed: Jul. 11, 2007

This recipe was great, and makes fantastic leftovers for lunch! I modified it to make it less dense. Zucchini: 1T butter instead of 4T. Filling: 3 eggs, 1.5 C mozzarella, 1.25 C ricotta, 1 small tomato (diced). Bake: 9x13 pan with crescent crust for 30-35 minutes. Even my anti-zucchini family didn't protest!

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Lisa B

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2007

I made this for lunch and my husband said he wouldn't eat it. He doesn't eat any vegetables. Well, I went out and when I came back the entire pie was gone. He snuck a piece and said he liked it and ate the entire thing. This is definately a keeper and will be made again. Thanks.

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diamondsquilts

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Reviewed: Aug. 29, 2006

very good if you don't have any apples and too much zuccini

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Audra

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Reviewed: May 3, 2006

I'm sorry, this just tasted a bit boring for my husband and my tastes. I made it just as specified, and added a brush of the suggested mustard, but it just tasted like melted cheese and zucchini, nothing more.

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Elizabeth

Cooking Level: Expert

Living In: Brookline, Massachusetts, USA

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Reviewed: Feb. 11, 2006

Great recipe. It's the same as my grandma's, except she used to sometimes make it with roll-out biscuits as the crust, used colby-jack cheese instead, and also 1/4 teaspoon of basil. One key thing is to brush the crust with dijon mustard before putting in the filling. That really makes it!

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JPG

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Reviewed: Aug. 29, 2005

Even my "carnivorous" boyfriend AND my 9yr old LOVED this. It was VERY good. My boyfriend is fighting me on this vegetarian thing...but he said he wants this at least once a week! DELICIOUS!

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Jen

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Reviewed: Aug. 20, 2005

So easy and incredibly delicious.

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mysticquest

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Reviewed: Aug. 16, 2005

i love the recipe, but its even better with green peppers in it .

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SHELLYLEE1

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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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Islandgirl

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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nzoladz

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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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TERDON5

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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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BG Adams

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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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