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A tender, flaky crust makes this egg-and-zucchini-based pie a special treat. The cheese, herbs and seasonings add delectable flavor. Zelda DeHoedt - Cedar Rapids, Iowa
Nutritional Facts 1 piece equals 413 calories, 30 g fat (16 g saturated fat), 128 mg cholesterol, 849 mg sodium, 22 g carbohydrate, 1 g fiber, 15 g protein.
Originally published as Crescent Zucchini Pie in Simple & Delicious July/August 2009, p45
Freeze Cheese Before ShreddingBefore shredding soft cheeses like mozzarella, I put the cheese in the freezer for about 30 minutes. I’ve found this makes it easier to shred, and the cheese doesn’t stick to the grater. —Cheryl J., Beltsville, Maryland
Before shredding soft cheeses like mozzarella, I put the cheese in the freezer for about 30 minutes. I’ve found this makes it easier to shred, and the cheese doesn’t stick to the grater. —Cheryl J., Beltsville, Maryland
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Reviewed on Dec. 07, 2011 by dverzic
I made this for dinner last night and served it with tomato bisque soup (from Safeway). It was very good. The mustard ( I used Grey Poupon) really gives it a nice flavor, along with the herbs. It was pretty easy too! Will definitely make again. Even my picky husband liked it!
Reviewed on Nov. 10, 2011 by DnDCottle
VERY GOOD!!!!
Reviewed on Aug. 03, 2011 by JCV4
Really nice zing with the mustard (I used regular yellow mustard). I also added a clove of chopped garlic. Great taste - thanks!
Reviewed on Aug. 03, 2011 by lllezotte
This was a great dish. Just made it yesterday. If I would have known how good it is I would have doubled the recipe.
Reviewed on Jul. 25, 2011 by prranch8250
This recipe was so easy to make and tasted great.. even my teenager who hates vegetables liked it.. will definitely make again.
Reviewed on Jul. 22, 2011 by toothfairylin
Have made this MANY times over the years..Deeelicious! I sometimes add 1/2 lb. of browned hamburg but usually make it as a veggie dish. Just a suggestion: I DID learn to place the sauted veggies in a colander and press out the excess moisture that cooking the zucchini produces, before adding the rest of ingredients. It is too watery if I don't.
Reviewed on Jul. 21, 2011 by kridenb@hotmail.com
I can't believe it! This is the same recipe that my girlfriend gave me 30 years ago. I had forgotten about it. My family really loved it. Looks like I will have to make it again soon! I have also used 1/2 zucchini and 1/2 yellow squash.
Reviewed on Jul. 21, 2011 by cjccirclec
I made this and it is so good, and I will make it again!
Reviewed on Jul. 08, 2011 by Magnolia66
I used 1/2 yellow squash & 1/2 zucchini. This is a keeper!
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