Zucchini Pie with Tomatoes
It's too bad I didn't take a picture of the whole pie before we devoured it!
What I love about this recipe is that it uses veggies I always have excess of in the fall - zucchini, tomato and onion.
The Bisquick, eggs and cheese make it a favorite my whole family enjoys! We take it up a notch and drizzle it with aged balsamic vinegar just before serving.
Super fast, inexpensive, and such yummy comfort on a cool week night or Sunday afternoon. Might as well make two so you have one for left overs!
Total Time 40 Minutes
1 cup grated parmesan cheese
1/2 cup canola oil
1 Tablespoon minced or dried parsley
1 garlic clove
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups shredded zucchini
1 cup Bisquick baking mix or similar
1 small onion chopped
1-2 small tomatoes sliced thin to cover pie
Whisk first 7 ingredients in a medium bowl.
Stir in zucchini, Bisquick and onion.
Pour into a greased 9" deep dish pie plate or casserole dish.
Top with sliced tomatoes. Sprinkle with salt and pepper and a little parmesan cheese if desired.
Bake 25-35 minutes at 350 degrees or until lightly browned.
Drizzle with aged balsamic vinegar if desired.