Starting pretty soon there’s going an excess of zucchini in summer gardens. So I have an easy recipe to add to your arsenal of zucchini consuming recipes.
It’s from Taste Of Home, August/September 2012 – Zucchini Onion Pie.
Whisk the following seven ingredients in a bowl:
3 eggs, 1 cup grated parmesan cheese, 1/2 cup canola oil, 1 tbsp minced fresh parsley, 1 garlic clove minced, 1/4 tsp salt, 1/8 tsp pepper
Slice thinly 1 large zucchini (3 cups) and add to bowl. Add 1 cup biscuit/baking mix, and 1 small onion finely chopped. Mix with a spoon. Pour into a greased 9″ deep dish pie plate. Bake for 25-35 minutes till lightly browned.
Here’s what it looked like before it went in the oven:
Here’s what it looked like after it was baked:
And what did it taste like? It was moist, savoury, cripsy on the edges and very good. I would make a few modifications when I make it again. Since I have picky eaters in my family, I would shred/grate the zucchini to make the texture more consistent. I might also saute the onions a little to soften them up. I didn’t use parsley, but it tasted fine that way. It took 35 minutes to bake in my oven. Dear hubby suggested adding bacon, which of course would make it more delicious. I don’t think it’s a necessary addition, but it would be good.
Happy cooking! What do you do with excess zucchini?