I love this recipe, it's a great way to use up some of the abundant zucchini that comes out of my garden this time of year. I use pre-bought, frozen pie crusts, and it usually fills two of them, which means there's always one to keep and one to share. Makes a great brunch recipe as well!
I have been making this recipe since it first appeared in SL. WE LOVE IT, my friends love it! I have made it for dinner with a tomato/avacado salad, I have made it for a side dish with chicken, fish and pork and for a "ladies lunch". I have also made it as a brunch dish. I have made it with the cresent rolls and also with a pie crust. I use fresh herbs from my garden as stated.
I served as a side dish to Chicken Piccata with capers and marinated heirloom tomatoes for a sit-down dinner party. Everyone loved it. I used all zucchini & the dried herbs. I'll definately make this again but will decrease the oregano & thyme just as a personal preference. What a treat. Next time I may add some sausage.
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