Forgive the uninspired photo that was taken in haste. I can mostly blame it on the fact that this was the last slice and I took the picture while on lunch at work. In fact, I think I might make it for our Christmas table, just so I can get a proper picture, because this will bother me until then otherwise. But don’t let that stop you from making this Zucchini Onion Pie, because it is pretty awesome stuff. In fact, I texted my Mom to see if she liked it, and she responded with “I need the recipe NOW.” So there’s that.
It’s light, fluffy, and moist.
And really, a recipe that is loaded with zucchini?
That my kids loved?
A keeper for sure.
Aside from grating the zucchini, this recipe could not be simpler. Mix a few ingredients together. Put in pie plate. Bake.
How about as a starter or side to your holiday meal?
Speaking of which, I really should sit down and finally hash mine out, yes? I mean, it’s only in, like, two days. Totally revamping the menu and bucking tradition this year.
And I think I’m kind of excited about it.
And with that, I’m leaving you to go snuggle with my littlest. Her brother is at his second sleepover this weekend, and we’re going to totally take advantage and enjoy some girl time.
Zucchini Onion Pie
Recipe courtesy of Taste of Home, August/September 2012
1 cup grated Parmesan cheese
1/2 cup canola oil
1 T minced fresh parley (I used dried, so less)
1 garlic clove, minced
1/4 t salt
1/8 t pepper
3 cups sliced zucchini (I used 2 zucchini)
1 cup bisquick/baking mix
1 small onion, chopped
In a large bowl, whisk the first seven ingredients. Stir in the zucchini, baking mix, and onion. Pour into a greased 9 in deep dish pie plate. Bake at 350 for 25-35 minutes or until lightly browned.