This “pie,” a cross between a frittata and a breakfast casserole, can be eaten hot, straight from the oven, or room temperature. It makes a wonderful brunch dish, or light dinner served with a side salad. You can also cut into small squares and serve as an appetizer at your next dinner party! My husband even reheated it in the microwave at 5 AM before a work meeting J One bowl means easy cleanup, too!
3/4 cup Bisquick
1 cup Parmesan cheese
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon pepper
3 dashes cayenne pepper (optional)
2 medium zucchini, diced into bite size pieces
1/2 yellow onion, finely diced
4 large eggs or 3 extra large eggs
1/3 cup canola oil
Preheat oven to 350 ˚F.
Combine all ingredients and pour into greased (I use a nonstick spray) 9 inch pie pan.
Bake for 30 minutes.
Why (the science): Zucchini pie is a rich source of calcium and vitamin C. It’s low in carbs, and the egg protein provides staying power!