Zucchini Pie

One of my favorite things to do is learn new Italian recipes from my mom. It’s important to me that I document these recipes to be able to share them with friends and family, currently and in the future. Recently she taught me how to make zucchini pie. Now, I’m not a huge zucchini fan. My husband doesn’t like it at all. Yet, in this pie, it just transforms into something amazing and you forget that you’re eating a healthy vegetable! Trust me, you will enjoy the biscuit like texture of this cheesy zucchini pie.

Ingredients

  • 1 cup Bisquick
  • 2 zucchini
  • 5 eggs
  • 1/3-1/2 cup romano cheese
  • 3 slices swiss cheese
  • 3 slices muenster cheese
  • Ball of fresh mozzarella
  • 1/2 cup vegetable oil

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First, peel your zucchini.

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Cut the zucchini into “coins.”

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Chop the fresh mozzarella into small chunks.

With your hands, tear apart the slices of Swiss and muenster cheese.

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Crack your eggs into a bowl and wisk. Add the zucchini slices, mozzarella, muenster, and swiss.

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Now it’s time for the romano. According to mom, the recipe calls for “1 handful” of romano. Old school Italians aren’t ones for measuring! I’m estimating that to be about 1/3-1/2 cup, but she said the more the better!

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Add the oil and Bisquick to the bowl. Sprinkle some pepper and then mix all ingredients thoroughly with your hands.

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Butter a baking dish and pour in the zucchini mixture.

Preheat your oven to 375 degrees. Bake for 30 minutes, or until the top is golden brown.

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Enjoy your zucchini pie!

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We love to eat this as a side dish at an outdoor BBQ, or at anytime of the year as a side to compliment our dinner. If you belong to a CSA, or grow your own zucchini, this is an excellent recipe to use it up!

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