Ingredients
-
3
-
1
-
1/2
-
4
-
1/2
-
3/4
-
1
-
3
-
1
-
1
-
1/2
-
-
-
-
Directions
No Crust Zucchini Pie, This came from a Bisquick box in 1983 and I make it over and over again and my family loves it till today A quick and easy lunch or as an appetizer, you’ll love this as well , I made some tweaks and it was almost gone before it completely cooled!!!
used 6 egges for a more quiche like consistency, 1 small grated potato to help bind the extra eggs and made my own ‘Bisquick’ since I didn’t have any on hand used an 8×8 pan and baked at 350 for 50 minutes
Going out to the garden to see if i have another zucchini to make another one!!! so so fluffy, golden and YUMMY!!!!!!!!, Very good zucchini pie I like using the bisquick instead of a pie crust Quick and easy Thanks for posting this recipe
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Steps
|
1
Done
|
In a Large Mixing Bowl, Grate Zucchini; Set Aside. |
|
2
Done
|
Combine Bisquick, Oil, Eggs and Mix Well. |
|
3
Done
|
Add Zucchini, Onion, Cheeses, Parsley, Salt and Pepper. |
|
4
Done
|
Pour Zucchini Batter Into a Greased 9" X 14" Baking Pan, Then Place Fresh Tomato Slices on Top; Sprinkle With More Mozzarella Before Placing in Oven. |
|
5
Done
|
Preheat Oven to 350 Degrees and Bake For 45 Minutes. |
|
6
Done
|
Center Will Be Slightly Firm to the Touch and Color Will Be Light Golden in Color. |
|
7
Done
|
Note: I've Cut the Prep-Time by Placing All the Ingredients (not Zucchini) in the Food Processor and Then Mixing in the Zucchini at the Last Before Placing in the Baking Pan. |
