Monday, February 25, 2013

Zucchini Onion Pie

I always seem to get in a rut every time I try to think of side dishes for dinner. The usual potato or rice is always an option, but trying to come up with a vegetable side that's different and not just a frozen or sauteed version of some vegetable is nearly impossible for me. I knew when I saw this recipe in a recent Taste of Home magazine that I had to cut it out and try it. And to be honest, it actually exceeded my expectations! It bakes up similar to a frittata due to the eggs and baking mix, but has a wonderful savory, cheesy and herbacious flavor that complements the zucchini and onions perfectly. After I made it, I had tons of little variations run through my head of different vegetables you could add to make a new variety of savory pie! Squash, carrots, corn, or a mixture of two or three to get all of those veggies in for the day. And an added bonus, this dish literally takes about 5 minutes to throw together, aside from the baking time. That's a HUGE plus in my book when I'm trying to prepare the main dish and don't want to waste time preparing the sides. :) (Recipe courtesy of Taste of Home).
  •  3 eggs
  • 1 cup shredded Parmesan cheese
  • 1/2 cup canola oil
  • 1 Tbsp. minced parsley
  • 1 garlic clove, minced
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 3 cups sliced zucchini
  • 1 cup diced onion
  • 1 cup biscuit/baking mix
In a large bowl, whisk together the first 7 ingredients. Stir in the zucchini, onion and baking mix. Pour into a greased 9-inch deep dish pie plate. Bake at 350 degrees for 25-35 minutes or until lightly browned. (Serves 6-8)

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