I got a gigantic zucchini from a neighbor's garden & was looking for a main dish recipe. I made this according to the recipe & it was delicious! Hubby is not crazy about zuc's & loved it. I did not pre-cook the meat, don't need to...the mixture becomes like a meatloaf & makes it very easy to stuff. Also, no egg is needed as a binder, the squash seeds do the job. I also used garlic powder instead of cloves, just because that's all I had on hand. Note...this still works with a really large zuc...I halved mine by length, then quartered. I scraped out the seeds (removing lg ones) & then hollowed out a bit more to make it deeper & thinner. It was cooked perfectly in 50 min. I sautéed the extra pork mixture for later use in spaghetti sauce. Finally, I can see that this is a really flexible recipe that could be easily adjusted based on what's in the fridge. Love it & definitely making again!

Reviewed On: Aug. 9, 2012

I followed the recipe as written and it is very easy. I added some cinnamon on top before baking and it took longer to bake than the stated time. It never seemed to really bubble the way a cobbler should. (I checked the oven temp and it's accurate.) Overall, it tasted very bland. Not sure I'll be making this again.

Reviewed On: Aug. 4, 2010

I've made this pie 3 times and each time it has been met with enthusiastic response. I have some peach trees that are giving me so much fruit and I've been trying to find a way to use it all up. Twice I've made it with blackberries (frozen and fresh) and once with raspberries. If you use frozen fruit, you'll need to let it drain a bit longer to accommodate the defrosting of the fruit. I made the recipe exactly as written, except added a bit more cinnamon and cut my butter pats into about 6 pieces to more evenly distribute it around the pie. I finished the top crust with an egg was, sprinkled generously with sugar, and baked for exactly the 45 minutes. Each time it has come out perfect. I will make this a staple recipe in my kitchen!

Reviewed On: Jul. 30, 2010