"This is a simple, easy to make recipe that is excellent in the summer when the veggies are fresh. Served with a salad, it's a yummy and healthy dinner!" — Suzanne S.
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salt and pepper to taste
all-purpose baking mix
1 1/2 cups
1 1/2 cups
sliced yellow squash
ripe tomato, sliced
grated Parmesan cheese
Here is a variation on this recipe which I have always made, and everyone always loves. (I love the idea of using zucchini and yellow squash and putting tomato slices on top! New additions to my old favorite.)
3 cups grated zucchini, 4 beaten eggs, 1/2 cup vegetable oil, 1/2 cup grated/shredded parmesan, 1 cup Bisquick (baking mix), 2 chopped large onions, salt and pepper. Mix all and put in greased pie dish. Bake at 350 for 1 hour. Serve hot, cold or room temperature.
Be sure to use lots of salt, pepper and Parmesan, otherwise this is very bland. A whole tomato is probably too much, because that's really all I could taste. A disappointment, since it sounds good and looks pretty.
I am so glad I tried this recipe. It was delicious and easy to make. The only thing I did different was that I sprinkled the top with an Italian seasoning blend that included parmesan cheese, oregano, basil and garlic. That made the pie look and taste impressive. It looked so good that a coworker asked me, "Where did you buy that quiche?" As you may have guessed, I told her I made it and was very proud to say so.
Absolutely to die for. If you are looking for a Zucchini Quiche recipe...look no further. I chose to shred my zucchini and squash because the kids tend to not want to eat it if they can see it. Experiment using different types of grated cheese. My husband likes bacon bits added. I have made this 3 times in the past month...great addition to any meal. I even ate a piece for breakfast!!
This was fantastic! I love squash and zucchini and was excited to find a new way to try them. This recipe did not disappoint. I'm giving it 5 stars because it meets my three requirements of a great recipe--easy to prepare, few ingredients, and delicious. I used only about half of the oil and use more squash than it called for so also added one extra egg. I baked mine in a 8x8 glass baking dish so had to cook it for closer to an hour. I often find quiche recipes to be too eggy--too heavy and rich. But the Bisquick in this recipe made it light and fluffy and not too rich at all. Now that I know this trick, there are all sorts of variations that I can't wait to try! Thanks for the great idea!!
I made this for the first time for a family gathering, everyone loved it! I did do a "test run" and decided to add another layer of tomatoes. I poured half of mixture into pan and put a layer of tomatoes and parmesean, then poured the rest of "batter" with the other layer of tomatoes and parm. I had to cook a little longer but it was better with more tomatoes!
I had way too much produce this year. Thought I would get rid of it at a church pot luck with this recipe. Did I ever!! Wasn't any left when I got up there and had to make another to see how it tasted. This was delicious. Added garlic (because I love it) and was very nice looking for presentation. Will keep this one handy. Have used different summer squashes too!
I AM REVIEWING THIS RECIPE EXACTLY HOW IT WAS WRITTEN. it was good 'as is' and could be improved upon with more cheese(s), herbs and spices-as most reviewers suggested. but it's a great starting out spot in which you can build upon
* Percent Daily Values are based on a 2,000 calorie diet.
Mimi's Zucchini Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 112
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