3 Reviews

This had a very nice flavor, but DH did not like the gooey texture. If I made this again I would not add the liquid from the zucchini. thanks

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Laureen in B.C. March 02, 2011

Great!! Lovely side dish! I didn't change a thing. I had to buy and defrost a roll of short pastry, and perhaps my pastry plate was a little too large for the recipe. I made it to go with a simple (whole) chicken, roasted in the oven with citrussy flavours plus Van der Hum liqueur. Plus a mixed salad. I used Swiss Emmenthal cheese and Parmesan -- I am not sure what is meant by "Swiss cheese" in the USA. One word of warning: if you have a convection oven like me, use a lower heat than 350 F/180 C. I had to turn mine down to 160 C after 20 minutes, because the crust threatened to burn. This was a delicious side dish. But I also think, as suggested by the photos, that it would be a great light brunch/lunch slice, with a cool salad added. And don't forget the glass of chilled white wine!

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Zurie July 10, 2010

This was a new and nice way to fix zucchini. I had my sister and brother in law over for some fried catfish, and I fixed this to go with it. I didn't have any grated swiss, only sliced. I tore it up into little pieces and added that. I think it made it to rich, because when I got a bite with swiss, it was overpowering. I will be making this again, but with the grated and maybe just 1/2 cup. Thanks so much for sharing. Made for the Undercover Tag Game.

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gertc96 July 06, 2010
Zucchini Tart