Since the Heavens have showered our garden with an endless supply summer, I was literally one zucchini away from making zucchini milkshakes and zucchini hashbrowns just to get rid of the darn things, but luckily this recipe came along just in time! I added six medium sliced bella mushrooms, 1/4 tsp of cayenne pepper just to give it a kick, halved the amount of salt, and used only 1 tbsp of Dijon mustard. I also found that using just one tbsp of olive oil to saute all the zucchini and onions wasn't enough, so I added unsalted butter also (the combo is great--the olive oil gives the benefit of a higher burning temperature and the butter adds flavor, and I saute all my vegetables this way.) The flavor of the Dijon mustard on the crust was an excellent addition. Surprisingly, this was even better the next day instead of right out of the oven, and if I didn't have my husband to share this with I literally could have eaten this entire thing myself, in one sitting...super delicious and one of my new favorite recipes for zucchini. Thanks for sharing!
We really enjoyed this recipe! Served it with a green salad with a nice vinagrette dressing. Another great use for the humble summer squash. Funny; I didn't get the mustard taste enough (others thought too much) -- I might add a tad to the filling itself next time. Different strokes for different folks!
We found this to have too much mustard and too much salt. I will make it again, but the next time I will do 2 tsp. of mustard, rather than the 2 Tbl and half the salt. Made that way, it would be a 5 star recipe for us.
the recipe was soooo good! we added mushrooms to our pie and it was amazing! Thank you for sharing
This is awesome I have also used brocolli with ham too. My mom used to make this. Also she would subsitute cresent rolls for the crust.
SO good! I halved the parsley and was glad I did. I will most definately be making this again. Would be great for brunch at the holidays.
Thanks for the great recipe!
Made this wonderful dish the other night after working in the yard getting it ready for winter. It went together so easy and turned out awesome! Will for sure be making this one again! Thank you for a real keeper!
This recipe was pretty simple and definitely a good way to add something relatively healthy to your diet. I followed the directions exactly, but instead of using 2 whole eggs, I used 2 egg whites and 1 whole egg. It seemed as though the mixture would be too much for the pie crust, but it cooked down and looked beautiful. I think the oregano was a little overpowering (I've never been a fan of oregano). I think I'll experiment with other spices and see if I like it any better. It's still a good dish though!!
This is spectacular! So easy and quick to make and it came out brown and delicious. I used jalapeno Monterrey Jack to give it more kick and I added some mushrooms for a bit of variation. Very impressive.
Excellent! The measurements were right on. I thought 4 cups of zucchini would be too much but it was just right! I didn't have the exact herbs the recipe asked for so I used dill and parsley. I also subbed fiesta cheese blend. I think the changes you could make to the fine points are endless! This will be a stable in the recipe box. Especially in the summer when we have zucchini coming on!