Monday, July 31, 2006
Recipe Monday: Zucchini Pie
I made this last night and it was really good.
3 cups zucchini, shredded
2 carrots, shredded
1 onion, chopped or shredded
1 large tomato
4 eggs, beaten
1 cup buttermilk baking mix
1/3 cup canola or vegetable oil
1/2 cup grated Parmesan cheese
1/2 teaspoon Italian seasonings
Salt & pepper to taste
Preheat oven to 350 degrees. Spray a 12-inch deep-dish pie plate with cooking spray.
In a large mixing bowl, combine zucchini, carrot, onion, eggs, buttermilk baking mix, oil, Parmesan cheese, Italian seasonings, salt and pepper; mix well. Spread into the prepared baking dish. Top with sliced tomato & sprinkle with more parmesan.
Bake for 35-40 minutes. Serve plain or with a dollop of sour cream or hot sauce.
Note: I sautéed my veggies 5-10 in a little olive oil before mixing with other stuff and baking. The recipe said they’d be a little crunchy if you don’t do it.