Reviewed: Sep. 18, 2012

This was pretty good. I used up zucchini and tomatoes from my garden to make it. It is a light, tasty meal. The only thing I would do differently is I would add more spices, it needed a bit more flavor.

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Reviewer:

crunchy

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

Reviewed: Jul. 3, 2012

This was great! It was a quick, delicious and meat free meal. I used canned plum tomatoes, they worked well, they tasted so good with the Parmesan cheese. I cooked veggies in a fry pan before adding to pie pan. Will definitely make again. Thanks VEGAS

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4 users found this review helpful

Reviewer:

Love2Cook

Cooking Level: Intermediate

Living In: Cape Cod, Massachusetts, USA

Reviewed: Oct. 8, 2011

Add garlic and shredded cheese (in the batter and on top) and this is excellent.

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Reviewer:

KayTee

Reviewed: Aug. 17, 2011

This was incredibly good and easy. I keep getting huge tomatoes and zucchini from our CSA, and am always looking for different things to try. My daughter and I added about 1/2 tsp red pepper flakes, 5 strips of crushed up crispy bacon, and we added about 1/2 cup mixed shredded parmesan and asiago cheese. A definite keeper!

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Reviewer:

JTHOMAS34

Reviewed: Jul. 27, 2011

Did not have any red tomato's on hand so made with a yellow one. Also did not have a pie pan so i made in a regular square one. Added some garlic as i thought it seemed like it could use some. Very easy and tasty!

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5 users found this review helpful

Reviewer:

wildcat44

Cooking Level: Beginning

Living In: Lexington, Kentucky, USA

Reviewed: Jul. 24, 2011

This was very easy and tasty! I added fresh mushrooms and a little cheddar cheese but that was the only change I made. I, too sauteed my onions and zucchini beforehand like others suggested. Good idea;it was really a nice, meatless supper.

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Reviewer:

Dee

Cooking Level: Expert

Home Town: Statesboro, Georgia, USA

Reviewed: Jul. 8, 2011

Very good! I sometimes use pepperoni bits or sausage that I have sauteed in this pie. ALWAYS saute your zucchini first to take some of the liquid out of it. Mozzerella is a nice addition, too.

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Reviewer:

camprunfarm

Cooking Level: Intermediate

Reviewed: Jun. 8, 2011

This was very tasty.

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Reviewer:

chellethegreatone

Reviewed: Mar. 1, 2011

5 stars - we added 1/2 c shred Monterrey jack in addition to the Parmesan cheese; 4oz sliced can mushrooms. Red onion. Tossed in some dry spices: garlic powder and onion powder. Pouring the egg / milk mixture caused it to run over the top so I dumped the whole think in a bowl, mixed lightly and then poured back into the pie tin. Sprinkled with dry parsley & S&P. We are at high altitude and had to cook it an additional 7-8 minutes to cook the middle fully. *** not strong flavors, so it complimented entree well.

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