Reviewed: Nov. 21, 2009

Love this recipe. If you chop your veggies, no need to waste time precooking as some have suggested. I make as is and add a cup of cheddar in addition to parmesan. Very quick and easy and tastes great.

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Carol H

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Reviewed: Nov. 19, 2009

This recipe was excellent. I did add a reasonable amount of italian seasoning and additional black pepper, but otherwise made the recipe as is.

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EADoby

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Reviewed: Nov. 11, 2009

Next time will try cheddar instead but it was good. Added a minced garlic clove and used half and half instead of milk.

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Phoebe

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Aug. 31, 2009

I added a little bit of mozzarella and it was delicious.

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Brittany Anne

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Reviewed: Jul. 25, 2009

I just made this for dinner tonight since I have an abundance of zucchini in my garden. My husband and I both loved it and I would definitely make it again. The only change I made to the recipe was adding some fresh herbs to the vegetables. I added some fresh basil, oregano and rosemary and stirred it up with the veggies. Great recipe!

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katepiva

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Reviewed: May 31, 2009

I love this recipe, because you can play around with it and add different veggies and spices. Some suggested sauteing the veggies first, but I liked it much better adding them raw. It's important to monitor the cooking time the first time you make it. For me, 30 minutes at 400 was too long. I had to turn the temperature down to 375 halfway thru, and even then, it only took 25 minutes.

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Elizabeth

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Reviewed: May 24, 2009

This was really tasty! Only 4 stars because I had to tweak it for the consistency I liked. I sauteed the onions in olive oil (butter would also work), then added the zucchini so it wouldn't be crunchy, and added some fresh garlic to the sautee. I squeezed out the excess moisture too once it cooled a bit, so it wouldn't be watery as some people noticed. I didn't have parmesean so I added flavors with herbs instead - fresh basil and I wasn't too shy with the salt, plus I added an egg and used a tbs of lemon juice with the milk to make it "sour". Baked it in mini muffin tins to make personal sized pies. It disappeared within minutes of serving it at a party!

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YehuditO

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2008

Not bad but not great...a little watery and not much flavor...needs seasonings. I'll have to try this one again with some changes, nice starter though.

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jody1

Cooking Level: Expert

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Reviewed: Aug. 17, 2008

I sauteed the onion & zucchini until browned. I also stirred chopped fresh basil (about 5 large leaves) into the batter, as I had some leftover from something else. Everything else I left alone, it didn't come out dry as some said, it was like a cross between a biscuit and a quiche texture. Yummy, will do again, perhaps add browned sausage and make it the whole meal.

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Mad Hatter Kim

Cooking Level: Expert

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Reviewed: Aug. 9, 2008

Very Good. Instead of biscuit mix I used the Homemade Pancake Mix also found on this site. I also followed the suggestions of other reviewers and doubled the veggies and added mushrooms. This recipe is a good base with endless possibilities.

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cashoda

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 5, 2008

Agree with the others. Saute your veggies first, add some herbs. And double the amount of veggies, or you're left with a really bready dish. I think next time, I'll add some cooked potatoes to this. I think that would be great.

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JILIBEAN2

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Reviewed: Jun. 23, 2008

Mmmm this is delicious! I sauteed the veggies in olive oil and a clove of minced garlic first. Yummmy!!!! Easy and delicious, definitely a keeper!

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auntwendy9

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jun. 3, 2008

I followed the recipe ingredients, but I sauted the vegetables first, as suggested by other reviewers. It turned out OK, but I wouldn't make it again. For my taste, there were not enough vegetables in the recipes for the amount of the breading. I might consider doubling the vegetables and adding additional spices, but wouldn't recommend the recipe as written.

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KKD7

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Reviewed: Mar. 21, 2008

Tasty stuff - I used cheddar because we were out of parmesan, also added thyme and rosemary. Would love to try this with goat cheese added. This recipe is super adaptable - and easy as pie. Ha. EDIT: I just made this again with tomato & mushroom. AMAZING!

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 30, 2007

This was a really yummy and attractive side dish. I made a few changes as per other reviewers' suggestions...sauteed the zucchini, onions and really good garden tomatoes in olive oil with plenty of dried basil, oregano, salt & pepper. Also added a cup of old cheddar cheese to the mix, then sprinkled some on top and put a few thinly sliced tomatoes on top as well. The result looked and tasted great. Loved the texture. This is a simple recipe but there's a lot you could do with it...I'd love to try it with mexican spices another time. Will make again.

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sheiseyeiamher

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Reviewed: Sep. 27, 2007

This was ok. The idea is good and I think I'll play around with filling ideas. I used a previous reviewer's suggestion and followed the box for incredible pies for the crust. It was ok, good for a quick meal but just not something I would ever rave about.

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JENNYLYN1

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2007

i read all the reviews and sauted-ed(?) onion, garlic, succhini and tomatoes,adjusted spices but the bottom line is: it's very dry....i guess that's what you can expect using a bisquit baking mix. will not make again.

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joan k

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 28, 2007

This is great! I used crumbled goat cheese instead of parmesan which gave it a rich tangy flavor.

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LOVESUBLIME

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Reviewed: Jul. 27, 2007

Pretty good.....I sauteed the onion and garlic in olive oil, then added the zucchini and tomatoes, salt,pepper and a sprinkle of oregano. Placed the veggies in a sprayed pie plate and covered with about 1c. of a 4 cheese pizza blend, and used reduced fat bisquick with the wet ingredients. I also added about 10-15 fresh basil leaves chopped to the wet mixture. The basil definately makes it. Hubby thought it was kinda dry....maybe because of the low fat bisquick......I thought it was pretty good. I will add more veggies next time, but the flavor was great. Will make again.

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SLJ6

Cooking Level: Expert

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Reviewed: Jul. 21, 2007

This was very good, but next time, I'm going to add some fresh basil (forgot this time) and maybe other herbs, too. It was just a tad lacking in flavor, but not irremediably. I used a biscuit mix recipe from this site, and that worked well.

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annanthony

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Zucchini Tomato Pie

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