Zucchini Pie

Name: Zucchini Pie
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Ingredients: 3 large eggs; 1 cup grated Parmesan cheese; 1/2 cup canola oil; 1 tablespoon minced fresh parsley; 1 garlic clove, minced; 1/4 teaspoon salt; 1/8 teaspoon pepper; 3 cups sliced zucchini; 1 cup biscuit/baking mix; 1 small onion, chopped

Total Time Prep/Total Time: 30 min.

Yield 6 servings

Test Kitchen Approved

Loaded with fresh zucchini and savory Parmesan cheese, no one can resist a forkful of zucchini pie. Pack in more vegetables and cheese as you see fit!

Ingredients

3 large eggs
1 cup grated Parmesan cheese
1/2 cup canola oil
1 tablespoon minced fresh parsley
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups sliced zucchini
1 cup biscuit/baking mix
1 small onion, chopped

Directions

In a large bowl, whisk the first 7 ingredients. Stir in the zucchini, baking mix and onion. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 25-35 minutes or until lightly browned.

Nutrition Facts

1 slice: 353 calories, 27g fat (5g saturated fat), 104mg cholesterol, 627mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 9g protein.

We have a lot of zucchini on hand when it’s in season. This is a good and different way to use large amounts. —Lucia Johnson, Massena, New York

Recipe Creator