Recipe by IMTHECOOKSTER
"This is a recipe my grandmother used to make at family gatherings. She was a great cook and has passed on now but we still manage to keep her recipe alive!"
Watch video tips and tricks
buttermilk baking mix
grated Parmesan cheese
chopped fresh parsley
ground black pepper to taste
Love this.! I switched it up a bit (and thanks to all of the people who gave me all of the great ideas!). I added the following (because I had it on hand): 1/2 (of each) red, yellow and orange bell pepper, chopped, fresh spinach (handful), fresh basil (2 Tablespoons), fresh Italian parsley (2-3 tablespoons), 3/4 cup of cherry tomatoes quartered, sauteed 1/2 red onion and two big garlic cloves in a little olive oil, used light sour cream instead of the oil (1/2-3/4 cup), sprinkled it with some olive oil, used Heart Smart Bisquick, egg beaters, salt, pepper, Italian seasoning, baked it for 45-50 minutes in 350-degrees using a glass pyrex dish (10X13, I think). It looks beautiful and tastes really great! What a wonderful way to get a bunch of healthy veggies in your diet.
I remember a similar zucchini pie that my mom made growing up. I made this version and it was just too oily and it was just missing something.. SO here's what I do to make it much better - I add over a cup each of sharp cheddar cheese and parmesan. And instead of all of that oil I just add 2 tablespoons of olive oil...better flavor. Lastly, fresh parsley. Enjoy! It really is a good recipe if you do it right.
I made this recipe for a brunch I hosted on Sunday. I made mini pies using my mini muffin pan the night before the party. The bite size were perfect. My guests loved them and I didnt have any left over. I would definitely make this recipe again. PS. I reheated the minis the day of the party in the oven and they were perfect.
My neighbor gave me some zucchini. My husband says he doesn't like it so I peeled the zucchini with a potato peeler and grated the zucchini instead of dicing it. He loved the pie. My mother-in-law and my neighbors both like it, too! Thanks for a great recipe. I will prepare again & again.
Great recipe !! To make it lower in fat I used non-fat sour cream instead of the 1/2 cup oil, and then just added about 1 to 2 tablespoons of oil. Was a wonderful new way to eat zucchini !!
I have a similar recipe, however, mine calls for grating the zucchini. The best part is, I grate the zucchini, onion and the cheese in the cusinart, then, mix in the rest of the ingredients. What could be easier? This is definitely a great way to use that abundance of zucchini. My recipe calls for using cheddar cheese instead of parmesan. Wonderful!
This was very good. Instead of 3 cups zucchini, I used a mixture of vegetables to total 3 cups, i.e. green pepper, carrots, & tomatoes. I also added a little garlic and some spicy seasoning to give it a little more flavor.
My husband & I loved this! The kids on the other hand were not thrilled, but will learn to like it because I plan on making it all summer! As menioned in other reviews, I shredded the zuchinni, carrot and onion. I used cherry tomatoes which I cut in half, and it made the pie very colorful. I also sprinkled cheddar cheese on top which enhanced the overall appearance. I used Italian seasoning in place of the marjoram which worked well. Next time I will use less oil. Thanks for a great recipe!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 162
Get the season’s best recipes for holiday feasting.
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
See how to make a creamy, delicious zucchini side dish.
This amazing "spaghetti" and meatballs dinner is completely gluten-free.
Watch how to make this top-rated Greek spinach pie.