Zucchini Pie

This is more than a zucchini pie to me. It brings back memories of my Grandma when we were little. Every week she drove from Brooklyn to Long Island to spend the day with my mom, my sisters and I. She either brought a car full of paper towels and tissues, a weeks worth of fresh Boars Head cold cuts with fresh made mozzarella that was still warm, zucchini pies or all of the above. I can go on and on about what a special lady she was, but I will stop there.

My mom, me, and my grandma (before the selfie even existed)

I actually have the recipe card she wrote this recipe on.

This isn’t her typical cooking.  I feel like she must have gotten this recipe from a neighbor or the newspaper. But anyways, its delicious. It’s definitely a woman’s meal. Great for brunch or to bring to a friend’s house. I’ve eaten it for breakfast, lunch and dinner…

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• Servings: 8
• Print

Ingredients

• 3 cups of zucchini chopped(you can spiralize also)
• 1/2 cup chopped onion
• 6 eggs(beaten)
• 1 cup of bisquick
• 1 tsp. of salt
• pepper to taste
• a bunch of chopped parsley
• 1 clove of garlic minced
• 1/2 cup of EVOO
• 1/4 cup of grated cheese

Directions

• Preheat oven to 350 degrees.
• Grease the bottom of a pan
• In a large bowl mix all the ingredients except the zucchini.
• Then add the zucchini and stir to mix.
• Bake for 25-30 minutes or until brown.

Enjoy!

 

 

 

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