This recipe is a great use for garden zucchini. A bread-like quiche/casserole that is perfect as a main course or side dish. While my favorite recipe for zucchini is my recipe for "Zuni Cafe" Pickles...This is a great "go-to" recipe as well. I came across the original recipe for this pie over at "The Seasoned Mom" but, added a bit more in the area of spices... It's truly a tasty dish ~Enjoy! Diane
1/2 cup canola oil
1 cup baking mix (such as Bisquick) <--click for my homemade recipe
1/2 cup Parmesan cheese
1/2 cup shredded Cheddar cheese
1/2 tsp garlic, minced
1/4 tsp black pepper (or to taste)
1/4 tsp sea salt (or to taste)
1 small sweet onion, diced thin
3 cups zucchini, sliced very thin
dash of nutmeg *optional
Preheat oven to 350 degrees F.
Slice Onion and Zucchini, set aside.
Spray a 9-inch pie plate with cooking spray and set aside.
Combine and lightly mix together, the first eight ingredients a large bowl.
Fold in the sliced onion and zucchini.
Pour the mixture into the prepared baking dish.
Bake for 40-45 minutes, or until cooked through and top is golden brown.
Recipe adapted from: The Seasoned Mom
Photos by: Diane Baker for Canning and Cooking at Home
F I N D A R E C I P E