My dog Rosie and I drove out to see my mom today for lunch. My mom, never one for surprises, told me the day before that she was planning on making a Zucchini Pie for lunch. This is one of those recipes that has been around forever and many seem to make some version of it. Though not my mom...this is not one that was on her rotation. I think she might have made it once or twice when I was little. Anyway, we cut into it and it was chock full of perfectly sliced zucchini. It was really delicious. My mom and I enjoyed every last bite. We both agreed that it was blog worthy.
Ingredients for Mom's Zucchini Pie:
3 cups thinly sliced unpeeled zucchini
1 large onion, chopped
1/2 cup grated Locatelli Romano
1/2 cup grated cheddar cheese
1/2 cup canola oil
1 cup Bisquick
4 eggs, beaten
1/2 to 1 teaspoon chopped parsley
dash of salt and pepper
Time - Saving Tip: You can make this pie in advance and serve it at room temperature.
This recipe also might be know as Bisquick Zucchini pie.
My mom sliced the zucchini into half moon slices. You can do this by cutting the zucchini in half lengthwise then slicing each half.
Let's see what we need.
Preheat oven to 350 degrees. Coat the pie dish with cooking spray.
In a medium bowl stir together the Bisquick, eggs, cheeses, salt, pepper, oil and parsley. Once combined add the zucchini chopped onion. Pour the mixture into the prepared dish. Bake for 35-40 minutes until the pie is golden.
It's ready! It tastes so good you will love it.