Wow, this is a real winner!! I'll definitely be making this again. The recipe is great exactly when produced as described, and it is also robust enough to allow for significant substitutions and still produce a fabulous savory pie. I've also made this using a different fall squash, adding sage, using mozzarella and swiss cheese. The mustard element is an important item to be sure to keep. To make it an elegant dish, use phylo dough for the crust. Superb!
This is an outstanding recipe for lunch, brunch or dinner. I used a mixture of zucchini and squash. I recommend draining off some of the liquid produced during step 2 or you may have too wet a mixture as other cooks have mentioned. I also swirled mustard on the top of my pies after cooking. It looks great. This recipe was a bit hit with my husband.
This was delicious, but the crust was so soggy. The zucchini produced a lot of liquid and almost disintegrated the bottom crust. Maybe next time, I'll bake the crust for a few minutes before making it, or use a regular pie crust which might be a little sturdier. It made an easy "all in one" meal and my son, who avoids vegetables at all cost, ate it and liked it. I will make it again, but make some changes with the crust.
Loved it! It sounded weird at first and I though my boyfriend would hate it. But, we both LOVED IT! Thanks for a GREAT addition to our cookbook. I will cut the pepper to only 1/2 of suggested. It was a little to much for me.