It is not neccessary to make such a big production of this during holiday time. Use a pie crust mix (Betty Crocker is probably the best) and make the rest as noted. You should put the filling in the refrigerator overnight so that the "log" does not spread as much when baking. You can also add walnuts (my grandmother did this, and she ran a bakery in Amsterdam). The almond paste is available from Walt's grocery in South Holland, IL, by the pound. I live in PA so I order this by mail. Solo's brand is a poor imitation of the real thing. Happy holidays.

Reviewed On: Dec. 10, 2011

For any of theses recipes, if you take the juice generated from the slow cooking, put in the refrigerator, and then skim off the fat easily after it has hardened on the top, you will have a much healthier meal with a lot less calories.

Reviewed On: Feb. 1, 2010

I have had this recipe for a while and would like to add a little bit to this. If you shake out some (how much is up to you) crushed dried red pepper into this recipe before you fry it up, you will see the taste improves and has a little bite or spice to it. Otherwise it is an excellent recipe, everyone loves it, and a great way to use up a large amount of zucchini in a short time :)

Reviewed On: Aug. 4, 2009