Zucchini taco pie from The Harvest Baker: 150 Sweet & Savory Recipes Celebrating the Fresh-Picked Flavors of Fruits, Herbs & Vegetables (page 151) by Ken Haedrich

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Monterey Jack cheese for cheddar cheese, and ranch dressing for sour cream.

  • sosayi on August 17, 2018

    Searching for a recipe to use up a lot of produce, I came across this one. 3 1/2 cups of zucchini? Carrots? Onions? Tomatoes? Sold. While it's not a style of recipe that I'd normally make, I thought to give it a try. And? It was delicious. The pie crust recipe (which I normally have trouble with) was fantastic and the flavors of the pie were just like an old-school taco. We really enjoyed it. Not sure if I'd make it again, as I really love straight-up tacos, I'm very happy that I tried it. Leftovers are great, too.

  • MollyB on July 09, 2018

    Great recipe that was also good leftover the next day! I didn't have a deep-dish pie pan, so I used a 9-inch springform pan, which worked well and made for a beautiful presentation. I did not use Haedrich's pie dough recipe, but otherwise followed the recipe as written.

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