From July 25, 2013: I used 1/4 c butter and only sauteed zucchini and onions. The spices I mixed into the cheese/egg mixture. Once the vegetable mixture was cooked I just dumped it into the egg/cheese mixture. I baked the empty pie crust for 10 minutes while cooking the vegetables. This was delicious and I served it for dinner. Thanks for sharing!
I made this lika a casserole. Skipped the crust, put the zuccini mixture into a greased 8x8 dish ( I also added about 1 Tablespoon mince garlic just because I love garlic), topped with pepproni, additional mozzeralla cheese, sprinkled parmesan cheese and seasoned bread crumbs over all. Baked as directed. Came out a beautiful golden brown. Just wonderful!! Thank you for this posting.
Well, another winner Glitter. I whipped up two of these tasty little pies for a get-together tonight. I have to say that these are most delicious! I used Parmesan instead of Romano, and added just a little fresh minced garlic with the onions when I was frying them. This is a wonderful zuchinni recipe, definately well worth trying...thanks so much Glitter for another winner...Kitten:)
Delicious! Very easy. I used 1 large onion. For the 1/2 cup butter I used Glitters Fresh Herb Butter (including the herbs in the ingredients)Fresh Herb Butter. The directions could have been a little clearer. I didn`t know if I should add the beaten egg and cheese to the zucchini when hot or cooled. So I added the cheese which it melted I waited with the egg thinking it would cook to fast. It was fine as you can see in the picture.