Reviewed: Oct. 8, 2011

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

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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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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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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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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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camprunfarm

Cooking Level: Intermediate

Reviewed: Jun. 8, 2011

This was very tasty.

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chellethegreatone

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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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Jewelsmom

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Los Alamos, New Mexico, USA

Reviewed: Mar. 1, 2011

Good creamy texture, but could use a little more flavor. I'd consider adding some diced ham next time.

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PinkBadgers

Reviewed: Oct. 19, 2010

With some modifications, this recipe is easily 5 stars. I saute the zucchini and onion until slightly browned. This makes the veggies not as crunchy, which is what I prefer in this dish. I also add more seasoning: I sprinkle the top with Italian seasoning, pepper, and a little salt. I use the Bisquick box recipe for the dough portion. I also sometimes make a double batch and put it in a 13x9 pan and cook it until it's golden brown on top. Great to take to work for lunch throughout the week!

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swilliams81

Cooking Level: Expert

Home Town: Springfield, Ohio, USA

Living In: Wilmington, Delaware, USA

Reviewed: Sep. 20, 2010

This was not earth-shattering, but very good!! I'll make this again. I used the "easy biscuit mixture" recipe on this site for the baking mix. I sauteed the zucchini (of which I used about a cup extra) and onion prior to cooking with about a clove's worth of minced garlic. I also combined everything in a bowl, plus parsley and paprika, before putting it in the pan so the veggies would be mixed well. It turned out great!

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