• llubrano

Italian Zucchini Pie

This is my Mom’s recipe but I’ve tweaked it a bit over the years I brought it today for a group of friends to share during our visit to a botanic garden, it’s great any time at room temperature. Here’s how I do it :


2-3 medium zucchini cut in small cubes but reserve half a zucchini and cut thin round discs about a dozen. Don’t sauté the discs reserve them for garnish

1 medium onion chopped fine

3 eggs

1/2 cup vegetable oil, I used sunflower oil to keep it light

1/2 cup Parmesan cheese

1 cup Bisquick biscuit mix

1 tbs garlic granules

1 large bunch fresh herbs I used parsley, basil, Sage and marjoram, chopped

6-8 cherry tomatoes halved

In a skillet add about 1 tbs veggie oil heat up then add the onions and zucchini, a pinch of salt and fresh grated black pepper and simmer 3 mins dont let the veggies get soft. Let cool. In a large bowl add the eggs and beat them till combined then add the oil, garlic granules and Parmesan cheese and fresh chopped herbs. Add the cooled veggies and combine, reserve some herbs for garnish. Pour mixture into a 9” pie pan I like using Pyrex so I can see the bottom. Layer the uncooked zucchini discs on top and the halved tomatoes and some herbs I layered fresh Sage on top. Bake in a preheated 350F oven for 40 mins till golden brown serve warm or room temperature.

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