This recipe was awesome. It was a cold rainy morning when I first made theses. They filled the house with an amazing aroma! I made some changes because I had no milk. I scaled this down to half a batch and whipped unsalted butter with 3/4 cup white sugar and 1/4 cup brown sugar in my kitchenaid until light and fluffy (much like the beginnings of a cookie recipe). I then beat the eggs and added those and the vanilla. Instead of using milk I used 1/2 cup mayo. After that was combined well added I about 1/4 cup lemonaid and 1 1/2 cups blueberries. I toppped them with a cinnamon brown sugar mixture. They baked for about 21 minutes and were crazy good! Perfect consistancy!

Reviewed On: Dec. 7, 2009

Overall, this recipe was a hit. The cooking time was about right but I recommend to cut your potatos into a bit smaller sized pieces than your zuchini (this helps to combat the too squishy zuchini texture). Also, I added some dill, oregano, onion powder and a lot more garlic than stated. About half way through, I tossed some parmesan cheese in (as recommended by another reviewer) and this dish was pretty awesome.

Reviewed On: Sep. 29, 2009

This recipe is pretty good, I changed it up a bit based on some other people's recommendations. First I added a few drops of maple (you could also use vanilla) extract to the crust. I also put it in a square 8x8 pan. I put a bit more cinnamon than stated as well. It cam out pretty good, just like bit size pumpkin pies!

Reviewed On: Mar. 4, 2009