Italian Zucchini Pie
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
-
CRUST
- 2 cups Bisquick baking mix
- 2⁄3 cup water or 2/3 cup milk
- Dijon mustard
-
FILLING
- 4 cups zucchini, sliced thin
- 1 cup onion, chopped
- 1 cup mushroom (optional)
- 2 tablespoons butter
- 2 cups grated mozzarella cheese
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1⁄4 - 1⁄2 teaspoon pepper
- 1 teaspoon basil leaves
- 1 teaspoon oregano leaves
- parmesan cheese
directions
- Blend the crust ingredients together. Knead with flour until the dough is of pie crust consistency. Roll out and place in a 10" casserole dish as you would for pie. Spread lightly with Dijon mustard.
- Saute the zucchini, onions, mushrooms, and butter until tender -- about 10 minutes.
- In a large bowl, mix the cheese, eggs, salt, garlic powder, pepper, basil, and oregano. Add the zucchini mixture.
- Pour all into the pie crust. Sprinkle with Parmesan cheese.
- Bake 18-20 minutes and 350 degrees or until a knife inserted in center comes out clean.
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RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>