Zucchini pie
Photo: Ron Manville
Serves 8


  • 2 cups shredded zucchini
  • 2 eggs, lightly beaten
  • 1 white onion, peeled and chopped
  • 3/4 cup all-purpose baking mix (or pancake mix)
  • 3/4 cup shredded sharp Cheddar cheese
  • 1/4 cup vegetable oil
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. dried sage
  • 1/4 tsp. paprika


Preheat the oven to 350°F. Lightly grease a 9-inch pie plate and set aside.

In a mixing bowl, combine the zucchini, eggs, onions, baking mix, cheese, oil, salt, pepper, sage, and paprika. Blend well.

Transfer to the prepared pie plate.

Bake 45 minutes or until a tester inserted in the center comes out clean. Cool 10 minutes on a wire rack before slicing and serving.

From Farm Fresh Southern Cooking (Thomas Nelson), by Tammy Algood.