"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!" — IMTHECOOKSTER
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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
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