Here is a tasty recipe for a quiche-like vegetable pie that lends credence to the saying “easy as pie.” Once you’ve prepped all the ingredients, you simply place them in the bowl of a food processor fitted with a steel blade and process until smooth. The mixture is then poured into a prepared pie plate and baked in a 350-degree oven about 40 minutes. It is that easy to prepare this savory zucchini pie. One bite of this dish provides a scrumptious commingling of zucchini, onions, garlic and cheese, with a delightful texture that is a cross between a cheesecake and a pudding. Zucchini pie is great served warm, at room temperature or cold. Serve it for a Mother’s Brunch, or take it along for a Memorial Day picnic. This recipe keeps on giving and will serve you well when you are wondering what to do with the profusion of zucchini in your late summer garden. Enjoy!
- 4 eggs, beaten
- 3 cups zucchini, sliced
- ½ cup canola oil
- ½ cup Parmesan cheese, grated
- ¼ cup onion, chopped
- 4 garlic cloves, grated
- 1 cup Bisquick
- salt and pepper to taste
Before you begin, spray a nine-inch pie plate or cake pan with Pam.
Preheat the oven to 350 degrees.
Place all ingredients in a food processor fitted with a steel blade. Process until well combined and smooth.
Pour into the prepared pie plate.
Bake at 350 degrees for about 40 minutes.
The zucchini pie is ready when the center is set and the pie is lightly browned.
Serve warm, at room temperature or refrigerate and serve cold.
The pie will keep in the refrigerator for several days.
Serves 8 to 10.
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