Zucchini Pie Recipe for Your Surplus Harvest

If you’re looking for a delicious way to use up an excess of zucchini, this savory zucchini pie is a perfect solution! It’s a versatile dish that can be enjoyed hot or cold, making it ideal for any occasion.

Ingredients:

• 3 cups diced zucchini (peeling is optional)
• 1 medium to large onion, diced
• 1/2 cup grated Parmesan cheese
• 1/2 cup diced cheddar cheese
• 1/2 cup vegetable oil
• 1/2 cup biscuit mix (such as Bisquick)
• 4 eggs, beaten
• 3-4 tablespoons minced parsley
• 1 teaspoon salt
• 1/2 teaspoon pepper

Optional Add-ins:

For a heartier version, feel free to incorporate diced ham, sausage crumbles, bacon, or smoked turkey.

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a 9-inch pie plate or a 9×9-inch baking dish with non-stick spray.
3. In a large bowl, mix all the ingredients until the zucchini is fully coated in the batter.
4. Pour the mixture into the prepared baking dish and spread evenly.
5. Bake for 35-40 minutes, or until the pie turns golden brown.
6. Let it cool slightly before serving.

This zucchini pie pairs wonderfully with fresh garden tomatoes or corn on the cob for a complete meal. Enjoy!