Zucchini Pie

I give this recipe 5 stars Ithought this it was delicious! My daughter and her husband have a huge garden with an over-abundance of enormous zucchini. I was looking for some different things to make, and came across this recipe. This comes out more like a crustless quiche. The only thing I changed was the cheese. I used mozzarella with the Parmesan because I had it on hand. Will definitely make this again. I want to try LISAFEO's idea with the 🍅!

Yep, that is what I used, and fresh grated parm.... so good! I also added some garlic powder, just because I add garlic/onion powder to pretty much everything savory, lol, and even my daughter, who won't touch ANYTHING with the word "squash" or any variation thereof, ate half the pie! It is a very very versatile recipe, and I even made it with fat-free mozzarella, and it was still delicious, hot, warm, or cold. Can definitely add any other ingredient you want to this! Even ham, bacon, etc. Very versatile, and so tasty! 5 stars from me! ( site would not let me add my review for some reason)

I love this recipe, I've made it dozens of times varying the cheeses and herbs. I do add sliced tomatoes to the top before I bake it, which I think makes the recipe better. Great for any meal.

Thanks for this recipe the pie was really tasty! I cooked it for a brunch with my friends and everybody loved it. I didn't have any cheese so I added some bacon to keep a salty taste. Make sure you don't bake it for too long because it could get a bit dry.

This is a "simple" tasty recipe. I had fresh lemon zucchini and basil in my garden. My cheese on hand was an English butter and a British Columbia pepper corn aged white cheese, along with the Parmesan that was listed. I took it to a garden party as it could be eaten cold, it was devoured!

I would not recommend this, it was a waste of ingredients. I'm not sure what happened to it as everyone else seemed to like it. I did use other cheese but don't think that it would make a difference. It was dry and tasteless.

mozzarlla works very well it already comes in shredded form...add the whole package or most!!!!!!!

Loved it. So did my picky eaters.

Yum! easy and a crowd pleaser. would be an excellent pot luck dish. i used grated mozzarella instead of provolone and it was delish.

This was outstanding and so easy. I had to improvise with Asiago cheese. Used more zucchini and lots of fresh basil! It was a hit and so easy to make!

Wow - this was terrific! I didn't have provolone, so I used an aged white cheddar and cut down on the salt. I can't wait to have it for breakfast in the morning!

I made this last night for dinner and it was great-tasting and the presentation was very pleasing. The addition of provolone cheese (used the sharper variety) made it stand out from the rest! Instead of parmesan, I used Asiago cheese and winged the amounts of the cheeses, according to our tastes. I also shredded about 4 cupos of zucchini and turned into a larger pie plate....about 12 inches. The ingredient amounts are very forgiving in this recipe. It's worthy of five stars in my book!

This sounds good - I like that it doesn't have a crust. The recipe calls for Parmesan. Is this fresh Parmesan or the canned grated Parmesan people buy usually for pasta?

I'm surprised so many people have rated this as only okay. I found the recipe in the magazine the summer it came out & it's been a summer staple in our house ever since. I've never changed a thing in the recipe & it's great every time...it makes a great side dish for grilled turkey italian sausage or chicken meatballs.

Loved it, changed it to muffins. Use silicone muffin and change the 3 c zucchini to 1 1/2 c zucchini and 1 1/2 c mixture of cooked leftover meat small dice. Whatever shredded cheese is on hand and add a small amount of really small dice pepperoni, it just adds a nice flavour. Best the next day, but be sure to brown the muffins. best meal on the go for kids. I keep a small freezer bag of these in the fridge for 3 days if I'm lucky that no one else notices them. And do not overfill muffins before baking and make the 1 tsp Heaping baking powder.