Zucchini pie is a tasty way to use up your summer zucchini. This pie is crustless and makes a wonderful main course or side dish. Serve it at a potluck, for brunch or lunch.
Ingredients
- 4 cups diced zucchini I don't really measure and add extra. It’s really good to do an assortment of zucchini and yellow squash
- 1 large onion chopped
- 1/2 cup Parmesan cheese
- 1 cup Cheddar cheese great with Swiss, cheddar, pepper jack or even gruyere with cheddar
- 1/2 cup canola oil
- 1 cup Bisquick mix
- 4 eggs lightly beaten
- 3 tbsp dried or fresh parsley
- 5 tsp Fresh basil leaves rolled and using scissors cut thin. Substitute 1-1/2 tsp dried basil
- 1 tsp heaping Minced garlic
- Sprinkle paprika optional
- to taste salt
- to taste pepper
- Sprinkle Slap Your Momma Beazell’s or another southern seasoning is great addition too. I just add a few shakes.
Servings:
Instructions
- In a large mixing bowl stir all ingredients together.
- Pour into greased glass pie plate.
- Sprinkle with cheese (makes nice golden brown crusty top) and sprinkle of paprika (optional).
- Pop it in the oven at 350º for approx 40 minutes or knife comes out fairly clean when you stick center of pie.
Recipe Notes
When served as a main course, my favorite side dish with zucchini pie is a mixed green salad or baby spinach salad topped with some or all of the following my Light Berry and Greens Salad.
Happy cooking y’all!