Have you ever had a friend who knows just how to make others feel special? Well my friend Stacy has a gift for being an incredible hostess.
For a couple years I attended the Women’s Small Group that Stacy hosts at her house. Each week a group of us gathered for lunch and a bible study.
It didn’t matter what we were eating, Stacy always used her good china because ‘we are daughters of the King’.
Stacy is not just a great hostess and friend but also a fantastic cook as well. My absolute favorite dish she’s ever made is Zucchini Pie. Once after having surgery, Stacy brought us zucchini pie for supper. My boys FREAKED!
Over the last few years I’ve altered the recipe slightly based on ingredients we have on hand (& fact I’m horrible at measuring). My thought is ‘better to adjust ingredients based on what you have in order to cook a homemade meal then eating less healthy, more expensive fast food’.
We always serve zucchini pie with a large crispy salad but my boys like zucchini pie at room temp too.
Since zucchinis are in season at this time of year, I make 6-8 pies for the freezer so we can enjoy well into the winter.
Yesterday I took an individual size zucchini pie to my infusion nurse. She of course shared. Before leaving they both made me promise I’d post this recipe before today was over so here y’all go!
- 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.
- 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.
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!
Wanted to thank you for posting your recipe for zucchini pie. I made it for dinner tonight. It’s a keeper.