2 Reviews

This was so good! We had it for lunch with a simple pear and walnut salad. I made it as directed with unsalted butter and mozzarella cheese. I baked it for 10 minutes and then covered the edge of the crust and baked it for 15 minutes more and it was perfect. I used a refrigerated pie crust and it was done all the way through. I loved the taste of the dijon mustard in it. There are many possibilities for this pie, but I will make this again just as the recipe calls for. Thanks, Carole in Orlando

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carole in orlando June 30, 2008

My husband loved this, I didn't. It seemed kinda pasty to me...maybe it would be better to precook the pie shell? I did think it was beautiful. I used a defrosted frozen deep dish pie shell, 2 large zucchini, fresh parsley, frozen basil, dried oregano, mozzarella, whole grain dijon, and I only used 2 tbsp of butter and 1 of olive oil and all other ingredients as listed. I didn't bother covering it with foil...it didn't need it. It baked about 22 minutes. Thanks for the recipe. Made for the Cookbooks tag game.

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Engrossed January 10, 2007
Italian Zucchini Pie