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Zucchini Pie Recipe

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This recipe for Zucchini Pie, by , is from The Gibb Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Tibbitts
Added: Wednesday, November 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups zucchini, diced
1 onion, chopped
4 eggs, beaten
1 cup buttermilk baking mix
1/2 cup vegetable oil
1/2 cup grated Parmesan
cheese
1/2 teaspoon dried marjoram
ground black pepper to taste

Directions:
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x6 inch pan or a 12 inch pie plate.

In a medium mixing bowl, combine zucchini, onion, eggs, buttermilk baking mix, vegetable oil, Parmesan cheese, marjoram, parsley and pepper; mix well. Spread into the prepared baking dish.

Bake for 30 minutes, or until lightly brown.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This is a great recipe if you're wondering what to do with all of the zucchini from your garden. Serve it with your fresh tomatoes. I've substitued the parmesan chese with whatever I have on hand.

 

 

 

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