Reviewed: Nov. 7, 2009

This was great. But instead of buttermilk baking mix I used Cheddar Garlic biscuit mix. Heavenly!

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DD Senger

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Reviewed: Oct. 14, 2009

very delish! I can see dropping in extras, like leftover bacon, broccoli, spinach --anything! Mmmmmmmmmmmm, loved this! A super easy to make, no flaw recipe

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MrsWifey/Mommy

Cooking Level: Expert

Home Town: Guelph, Ontario, Canada

Living In: Duluth, Minnesota, USA

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Reviewed: Oct. 4, 2009

I love this quiche - but I shred the zucchini, versus dicing it, and I add a heaping 1/2 cup of shredded cheddar to it, too. I reluctantly used Egg Beaters as requested by Mom, but it didn't seem to matter - it was still good! :)

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autumn267

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Sep. 8, 2009

This was sooo goood!!!!

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kgiamella

Cooking Level: Intermediate

Living In: Bound Brook, New Jersey, USA

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Reviewed: Aug. 30, 2009

Like others, I'm trying new recipes to use the garden zucchini. This is one of my favorites. I added chopped green pepper, extra shredded zucchini and some fresh basil. Baked it in a 9x9 square pan a little longer than the recipe stated, probably due to my added ingredients. Excellent and easily adaptable! Thanks!

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Karen

Cooking Level: Intermediate

Living In: Everett, Washington, USA

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Reviewed: Aug. 28, 2009

Really good. Have an abundance of zucchini this year and this is a good way to use it.

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REDTEETOP

Cooking Level: Expert

Living In: Elgin, Oregon, USA

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Reviewed: Aug. 27, 2009

Amy likes this one best

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bald_nurse

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Reviewed: Aug. 26, 2009

Bland. No one would eat this. Too bad I doubled the recipe.

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Sandra C

Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

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Reviewed: Aug. 20, 2009

Great recipe. Easy to make. Next time I will grate the zucchini and add carrot. This is a wonderful base recipe - easy to adapt. Added some fresh parsley and basil. Loved the texture.

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miss2moo

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Aug. 19, 2009

Great! Was enjoyed by the whole family.

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Cherry Blossom

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Reviewed: Aug. 16, 2009

I'm not a huge fan of either eggs or zucchini, but I had a bunch of both to use up. I love, love, love this!!! I used gruyere instead of parmesan because I had a bunch already grated. It was perfect. I chose not to add any seasoning, wanting the cheese's flavor to come out. Super easy and loved by everyone who tasted it!

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kml

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Aug. 14, 2009

Great recipe. I look for recipes that use up alot of zucchini, (not like 1/2 cup). 3 cups plus fits the bill here. Lots and lots of black pepper and less oil. Tried one yesterday it was great. Another one in the oven this morning and am planning on sharing with the neighbors. Definitely "worthwhile." Thank you

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worthwhile

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Reviewed: Aug. 12, 2009

The recipe was a good starting off point... I went with some of the additions that other suggested: a few cloves of garlic, lots of fresh veggies, like carrots and red peppers. I also used fresh basil from the garden and with these additions it turned out fabulous. Will definitely be making this again with variations on the veggies, whatever I have on hand.

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PUNKYBJ

Cooking Level: Intermediate

Living In: Chilliwack, British Columbia, Canada

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Reviewed: Aug. 11, 2009

I love this! My sister and I have added some "mexican cheese" about 1 cup and tomatoes. Also, I use basil instead of marjoram... because I didn't have any. I also add some garlic and Susie Q. Very yummy!

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Mama "Z"

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Reviewed: Jul. 25, 2009

kinda blah.

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chefm

Cooking Level: Intermediate

Home Town: Johnstown, Ohio, USA

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Reviewed: Jun. 19, 2009

This is yummy! I had a lot of zucchini from my mom's garden. I altered it a bit following some other reviewers suggestions. I grated the zucchini and onion. I added garlic too and used lite sour cream instead of oil. I also added crumbled bacon and a little cheddar cheese. I was really good, I served it with a side salad with a basalmic vinairgrette dressing.... perfect summer dinner!

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jcampbell823

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Reviewed: May 18, 2009

I saw this recipe and had to make it, because it looked exactly like a pie my grandmom used to make - it tasted great, and exactly like grandmoms! Taking advise from other reviews, I first sauteed the zucchini and onions (and 1 clove of garlic) in some olive oil. I used 3 eggs and 2 egg whites, and only about 1/3 cup vegetable oil (next time i plan on trying it with Fat Free Sour cream, as other users suggested). I also used grated locatelli cheese. Other than that I followed the recipe exactly. Mine took about 35 minutes to cook, but it was delicious and very easy. Highly recommended!

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Kelly

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Reviewed: Feb. 24, 2009

Yummy! thanks for the fast easy recipe to use zucchini. My husband even requested this for lunch so he remembered how good it was so, I decided to put a review in. It didn't have marjoram so I sub. rubbed sage, came out just as good.

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