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Regular Contributor
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Registered: ‎12-20-2010
/></div> <div> </div> <div>I got this recipe from a neighbor over 20 years ago...to this day, it's one of my favorites.<br/> <br/> It's good hot........or cold.............plain......or topped with spaghetti sauce or pizza sauce. Add a tossed salad on the side and it's a perfect summer supper.<br/> <br/> It's a very versatile recipe PERFECT to use some of those garden zucchini.<br/> <br/> It made a wonderful dinner with sliced cucumber and tomato on the side...plus there's plenty left for lunches with a side salad.<br/> <br/> I can't say enough good things about this savory pie.......we just love it.<br/> <br/> Carol<br/> <br/> <br/> <img src=

ZUCCHINI PIE
(Source: adapted from a recipe from my former neighbor, Dot)

4 large eggs (or egg substitute to to equal 4 eggs)
1 c. Bisquick (I use Heart Healthy Bisquick)
1/2 c. vegetable oil
3/4 c. grated Parmesan cheese
2 Tbsp. parsley flakes (I use fresh parsley when at all possible)
1 tsp. Penzey's "Mural of Flavor" spice blend (optional)
1 heaping tsp. dried Italian seasoning
Salt and pepper to taste (I omit the salt and use about 1/2 tsp. pepper)
2 garlic cloves, crushed
1/2 c. chopped onion
3 c. finely chopped zucchini

Beat eggs in a large bowl. Add Bisquick, oil, Parmesan, parsley, spice blend (if using), Italian seasoning, salt, pepper and garlic; mix well. Stir in onion and zucchini.

Spread mixture in a greased 9 or 10-inch pie plate. Bake @ 350 degrees for 45 minutes or until a toothpick inserted in the center comes out clean.

Let stand 10 minutes before slicing. 6-8 servings.

*If you like-serve this pie with some warmed spaghetti or pizza sauce spooned over each slice.

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