Zucchini Pie


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Zucchini Pie

By Anonymously submitted to PaulaDeen.com

Zucchini Pie

Ingredients:
1 cup biscuit mix
½ cup vegetable oil
½ cup grated Parmesan cheese
5 eggs
1 teaspoon basil
1 tablespoon black pepper
1 tablespoon crushed garlic
3 cups zucchini, thinly sliced

Directions:
Preheat oven to 350º F.

Combine all ingredients in a large mixing bowl and mix well. Prepare an 8x10 baking dish with non stick spray. Pour ingredients from mixing bowl into prepared baking dish.  Bake for 35 – 45 minutes, or until golden brown.  Test with a tooth pick. When inserted in the middle of the pie it should come out clean when pie is done.

Serves: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Difficulty: Easy

Notes from the Paula Deen Test Kitchen:  We found if you beat the 5 eggs first it will be easier to mix. We also added 1 teaspoon of salt. The pie rises and browns beautifully. 

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Leave a Comment

Reader Comments:

Add some sliced yellow squash as well as some sliced Vidalia onions and reduce the zucchini!  Makes this casserols so tasty!  Perfect for a vegetarian supper or side dish.

By Virginia on October 12, 2010

I made this for dinner tonight and served it with grilled steaks.  This was delicious.  I just used a sprinkle of pepper and I substituted garlic powder for the crushed garlic.  We’re having a good crop of zucchini in our garden this year so I have to find a variety of ways to eat them!

By Karen on July 16, 2010

My husband and I love Zucchini fried, cook any way you can fix it I even put zucchini in my fried pototoe.  I will surely try this zucchini pie thank you

By lottie on July 15, 2010

Where do you find an 8x10-inch pan????

By Judi Leaming on July 06, 2010

my husband’s garden yields a large amount of zucchini every year.  i will definitely try this pie!

By jackie on July 05, 2010

My husband and I loved the zucchini pie, however, next time I think I’ll use a lot less pepper. grin

By Geri on June 23, 2010

My husband and I both like Zucchini. I do plan to try the Zucchini pie when it begins arriving at the Farmer’s Market near us.

By Elaine Dawson on May 12, 2010

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