Very good, but I made a number of adjustments. I wasn't sure how many zucchinis it took to make 2-3 lbs, so I just used 2. I replaced the cream with almond milk due to lactose intolerance. I also realized I didn't have a bigger pan than my loaf pan to put that pan into...so I just used individual ramekins. They came out well, but I had to bake it for about 45 minutes, maybe a bit more than that, to get it to set in the middle. The flavor combination is delicious though, and I would make this again.