Photo: Ron Manville
You don't have to worry about rolling out dough and dealing with cracks, breaks or a not-quite-right texture with this recipe. A mixture of shredded zucchini, eggs, chopped onions, baking mix (like Bisquick) and shredded Cheddar form the crust on their own.
Serves 8
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.
Ingredients
- 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
Directions
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.
Published 04/23/2012
