The reviewer gave this recipe 3 stars. This recipe averages a 4.49 star rating.
Reviewed: Jan. 13, 2009
Ended up more like a bread than a quiche. Would be fine as a side dish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 28, 2008
excellent for a veggie side dish at dinner. I used pancake mix(light and fluffy just add water kind) in lieu of the bisquick
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 5, 2008
Learned to cook from my grandmother who owned an Italian Restaurant - we use locatelli romano or pecorino romano rather than parmesan - tastes much better.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 21, 2008
I used both yellow squash and zucchini and we absolutely loved it!!
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Pleasant Grove, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 13, 2008
This is great! I changed many things, such as adding yellow bell pepper, feta cheese, mushrooms, bacon pieces and using 1/2 fat free sour cream in place of half of the oil. Overall, it turned out great and it is a very flexible recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 30, 2008
I personally felt it was a little bland and I added 1/2 tarragon,1/2 tsp of parsley because it called for it but didn't indicate how much to use also added a pinch of garlic salt and after baking for 30 minutes topped it with 1 cup of shredded parmesan cheese and bake for another 5-6 minutes. My husband loved this but next I think I try and expirement w/adding some crumbled bacon.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 26, 2008
Very good, it turned out perfect. Seems like a good no-fail recipe, just my type. It will be fun to try it with some different combinations of veggies and cheese.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 6, 2008
This was good with some needed changes. I cooked the zucchini and onions until slightly tender and then added them to the mix. I did not use parmesan but rather appr. 3/4 C of mozzarella. I omitted the vegetable oil as that just seemed weird to me and substituted the same amount of milk instead. I liked this and will probably make it again with the above modifications.
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Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 21, 2008
Upped the recipe by using a total of 10 eggs, 1 cup cottage cheese (instead of oil), eyeballed 1 cup parmesan, 4 cups shredded zucchini, 1 whole onion diced small, a heaping cup of Bisquick. Texture was great, even kids ate it. Needs lots of pepper and a sprinkle of fresh parmesan on top. With these additions, it made one smaller pie and one deep pie. Baked at 380 for about 45mins.
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 8, 2008
I remember a similar zucchini pie that my mom made growing up. I made this version and it was just too oily and it was just missing something.. SO here's what I do to make it much better - I add over a cup each of sharp cheddar cheese and parmesan. And instead of all of that oil I just add 2 tablespoons of olive oil...better flavor. Lastly, fresh parsley. Enjoy! It really is a good recipe if you do it right.
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Cooking Level: Intermediate

Living In: New York, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Jun. 6, 2008
Just the recipe I was looking for. I gave it four stars because it seemed to be the one right off of the Bisquick box. Still, it was the one I wanted and I was pleased.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.49 star rating.
Reviewed: May 23, 2008
My family usually loves any kind of zucchini dish but not this one. We all thought it was too eggy and didn't have a lot of flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: May 14, 2008
Absolutely fabulous and couldn't be easier! I have made this for a few parties and it's always a big hit. People fight to take leftovers home. I am not a cook and can only make easy things — this is a cinch and is SO tasty. I have passed along this recipe to so many people.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: May 12, 2008
Our family likes this recipe, but it is important that alterations are made. We use sour cream instead of oil, grate the zucchini, add cheddar cheese and bacon. We will add tomatoes this time and some carrots for some color and change. It is pretty basic and bland, so you need to add and flavor it to your liking first. I bake it in a glass corning ware pie pan, it takes up to 1 hour.
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Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Apr. 26, 2008
Yummy! I shredded my zucchini and added shredded italian cheese blend to the mix. Then sprinkled parmesan on top before baking. This came out light, fluffy and delicious! Leftovers were good too ;-)
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Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 28, 2008
I didn't like this at all, and I'm not a very picky person... I used olive oil and maybe the flavor of that was too much; I don't know. But it was a great texture, just not a very good flavor. I think adding some cheddar cheese would have helped a lot.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 24, 2007
I read all the reviews before trying this recipe. It was very easy to fix, I even made it the night before and let it sit in the fridge overnight. I also added yellow squash and some garlic salt and it was the hit of our Thanksgiving Dinner. I'm definitely making it again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 17, 2007
We've had this recipe at family gatherings for the past 20 or more years - mom got it from Bisquick box :-) Super easy to make and tastes great. Good when you have to bring a dish to a potluck. Use fresh grated parmesan - makes a huge difference.
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Cooking Level: Intermediate

Home Town: Rutherford, New Jersey, USA
Living In: Scottsdale, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 27, 2007
EXCELLENT! A few minor tweaks, I used half of the suggested amount of oil, I used 2 zucchini and I diced one and shredded the other to give it a nice texture so you would bite into bits of zucchini, added a handful of shredded mozzarella, some bacon bits, basil (did not have marjoram), a grated clove of garlic and a shallot instead of a yellow onion which gave it a mild onion flavor. A real crowd pleaser! I will definitely add this one to the collection.
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Cooking Level: Intermediate

Home Town: Bronx, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 22, 2007
Love this.! I switched it up a bit (and thanks to all of the people who gave me all of the great ideas!). I added the following (because I had it on hand): 1/2 (of each) red, yellow and orange bell pepper, chopped, fresh spinach (handful), fresh basil (2 Tablespoons), fresh Italian parsley (2-3 tablespoons), 3/4 cup of cherry tomatoes quartered, sauteed 1/2 red onion and two big garlic cloves in a little olive oil, used light sour cream instead of the oil (1/2-3/4 cup), sprinkled it with some olive oil, used Heart Smart Bisquick, egg beaters, salt, pepper, Italian seasoning, baked it for 45-50 minutes in 350-degrees using a glass pyrex dish (10X13, I think). It looks beautiful and tastes really great! What a wonderful way to get a bunch of healthy veggies in your diet.
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