#Comfort Cooking

Zucchini Pie

July 08, 2019

Pinterest is the best creation ever.  Yet, am I the only one who pins recipes and then forgets to try them - resorting to the same-ol' menus.  In looking for a summer time recipe, I remembered recently pinning this pie.

Mr. B and I both instantly said, "Mmm" at the same time.  Loved the flavors!  I barely remembered to take a picture, "just in case it tastes good", I said.  We'll be having this again and trying the two other seasoning choices.

It was a little painful actually buying zucchini at the store.  Normally I would go out to the garden and pick a super-sized one.  Maybe next year when our new backyard is completed.
@ Taste of Home
Here you go!

  • 3 eggs
  • 1 cup grated Parmesan cheese
  • 1/2 cup canola oil
  • 1 Tb minced fresh parsley (I used the dried)
  • 1 garlic clove, minced
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 3 cups sliced zucchini
  • 1 cup biscuit baking mix
  • 1 small onion, chopped


Whisk together the first seven ingredients.  Stir in the zucchini, baking mix and onion.
Pour into a greased 9-in deep-dish pie plate.  (I actually had one that rarely gets used.)  Bake at 350 for 25-35 minutes or until lightly browned.

Switch up the flavors:  use basil or dill in place of the parsley.  Take it easy on the dill, only 1 teaspoon.

Simple and tasty!  My kind of comfort food.  Have you tried it?

I had zucchini left over, so I'll be making Zucchini Puffs today.


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