Locally Grown, Readers’ Choice: Zucchini Pie
Rosemarie Weishaus of Pelham says “this recipe was an old time favorite from my sister-in-law’s family. I had made some different variations using the tomatoes, ham, and basil. This is great for a brunch or a light lunch with a delightful salad.”
What do you think of the recipe? Vote below. The reader favorite will win a cookbook.
Want to enter the contest yourself? Click here: LoHud.com/LocallyGrown.
The recipe, after the jump.
Zucchini Pie
Makes 8 to 10 servings per pie
8 medium green zucchini
2 large tomatoes
1 cup Virginia ham cubed
1 small mozzarella cubed
1 medium sized Vidalia onion
1 cup Bisquik
1/2 cup vegetable oil
4 eggs (beat)
3 tablespoons fresh basil
3 tablespoons fresh parsley
1/2 cup grated parmesan cheese
Preheat oven to 350 degrees
Salt and pepper
Cut the zucchini, tomatoes, ham, and mozzarella in small cubes and place in large bowl.
Chop the onion fine and add to zucchini mixture.
Add the Bisquik, oil, eggs, fresh basil, parsley, parmesan, salt and pepper. Mix well so everything is coated.
Grease two 9” glass pie pans and divide mixture evenly into both pans.
Bake for about 45-50 minutes. The top should be golden color and liquid dry.
I was with you until the Bisquick. Surely you could wrap it in pizza dough, no? Maybe pre-cook the zucchini a bit and cook at a higher temp