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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zucchini Pie Recipe

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This recipe for Zucchini Pie is from Palmieri Family-Tree Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. Bisquick
2 - 3 c. Zucchini (diced and drained for 30 minutes)
1/2 c. Grated Cheese
8 oz. Shredded Mozzarella
1 med. Onion (chopped)
3 cloves Garlic (chopped)
3 jumbo Eggs (beaten)
1/2 c. Olive Oil
Salt and Pepper to taste
Directions:
Directions:
Preheat oven to 350º
Grease a 9" pie plate
Add all ingredients to the eggs and mix well
Bake 35 - 45 minutes or until golden brown
Personal Notes:
Personal Notes:
Zuchini Pie Variations

Instead of bisquick

1 cup APF
1 ½ tsp BP
¼ tsp Salt
1 tbsp butter (shortening or oil)

Sift flour, add BP and salt and whisk, cut in butter



Optional: add ¼ c ricotta or 2 slices bacon or pancetta to recipe

Optional: Replace zucchini with artichoke hearts or spinach

1 pkg. frozen, drained, chopped spinach – saute in oil with garlic and red pepper

Cool, add other ingredients and ½ cup chopped olives

 

 

 

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