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Zucchini Pie

familysummernewspaper-clippinghandwritten-with-annotationssummerneeds review
Yield: About 20 servings
Zucchini Pie

Ingredients

produce
  • 3 cupszucchini(thinly sliced)
  • 1/2 cuponion(chopped)
  • 2 tablespoonsparsley(chopped, fresh or dried)
  • 1 clovegarlic(chopped)
protein
  • 4eggs(slightly beaten)
dairy
  • 1/4 cupparmesan cheese(grated)
grain
  • 1 cupbisquick
pantry staple
  • 1/2 teaspoonoregano
  • pepper
  • 1/2 cupvegetable oil
  • 1/2 teaspoonsalt

Instructions

  1. Preheat oven to 350 F.
  2. Mix all ingredients together in a bowl.
  3. Pour the mixture into a greased pie plate.
  4. Bake for 25-30 minutes or until thoroughly cooked.

My notes

Original annotations: - 2 eggs - 1/2 cup onion - 1/2 cup veg oil - 1/2 cup parm ch. - garlic / parsley - 1 cup Bisquick - slice zucchini - mix / add pie plate - bake at 350 in greased pie plate 30 mins till cooked through - 25-30 mins till cooked through Newspaper clipping: - 3 cups of thinly sliced zucchini - 1 cup Bisquick - 1/2 cup chopped onions - 1/4 cup grated romano or parmesan cheese - 2 tablespoons chopped parsley, fresh or dried - 1/2 teaspoon salt - 1/2 teaspoon oregano - Dash of pepper - 1 clove chopped garlic - 1/2 cup vegetable oil - 4 eggs, slightly beaten - Preheat oven to 350 F. Use an oblong Pyrex dish. Mix all ingredients, pour into greased oblong pan and bake 25 minutes until golden. Cut into squares. - Makes about 20 servings.