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Zucchini Pie

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Source: Chelsea - Victae


Serves
6
Prep
15 Minutes
Cook
30 Minutes

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!


Ingredients


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


Directions


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.


Enjoy!


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!


Have nutrition questions or interested in more healthy recipes?  Visit www.victae.com/blog or email Chelsea at Chelsea@victae.com


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