20 Reviews

This turned out very nice. I liked the mustard flavor. I didn't have quite enough zucchini so added some sauteed mushrooms. I used mozzarella and a cheddar-jack mix. Thanks Lisa!

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Sharon123 November 02, 2004

This was wonderful! I couldn't get the dough here so I used a shortcrust pastry. I added cheddar cheese, a favourite for us. This was so delicious hot and cold. Thanks for posting, Lennie.

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Angela Sara April 13, 2002

This recipe is from the 1980 Pillsbury Bake-Off. I've been making this for years and LOVE IT!. Use a slotted spoon to put the cooked zucchini in the egg/cheese mixture before you put it in the pie crust if the mixture looks too "drippy". Thanks for posting this - the recipe card from my recipe box is very old and used!!!

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DebS #2 March 08, 2009

This was fantastic! It reminded me of a quiche. I added diced ham for my omnivore DH, but otherwise made as written. Even at the end of zucchini season when we had been eating zucchini for months, this was still a hit.

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FlyingCook September 27, 2011

I can't believe this recipe is already here, but I'm so glad it is. My mother made this for us when we were kids and we loved it. We use plain yellow mustard and it comes out fine. Now I'm making this for my family. I checked here to see if there was nutritional information as my husband is a diabetic. I'm happy to say that this won't put him over his carb count for dinner. (:

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Thula7 February 15, 2010

Excellent. A big hit with our vegetarian house guest. I added some mushrooms, but otherwise prepared as written.

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Brooke's Kitchen December 31, 2009

This was excellent!! I also omitted the margarine and used low fat crescent rolls for the dough. For the cheese I added Fat Free Mozzarella with 3 sticks of mozzarella string cheese (I didn't have enough FF kind). I also used Egg substitute.

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ClaireO September 30, 2009

I cooked the zucchini and onion in a nonstick skillet without butter and had no problems from this omission. Thanks for a new way to prepare zucchini!

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pedspeech September 02, 2009

This was very good! I only used 2 TBSP of margarine and 1 cup of cheese to cut down on the fat content. I also used yellow summer squash mixed with zucchini. It was very flavorful and would make a great vegetarian breakfast casserole.

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Kate J August 31, 2009

This was a nice change, I did drain the mixture a bit before cooking and it came out perfect. Thank you.

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Kristiina September 03, 2008
Zucchini Crescent Pie