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The best way to use summer zucchini!
Potlucks in my family aren't really what most people would call "normal." We don't get together on one Saturday for a family reunion or a Fourth of July barbecue; instead, we see each other nearly every weekend at a family lakehouse.
Because our weekly "potlucks" are essentially a revolving door of people over three days, we have to switch up the menu often. Otherwise, everyone soon tires of hamburgers and hot dogs. That's why, between the grilled favorites, we're serving up some (maybe) unconventional meals that have since become our potluck staples.
Even dishes like my mom's pierogi lasagna and Mississippi pot roast have made their way into the rotation. Then, on those even bigger holiday weekends, we have to pull out the extra stops—I'm talking strawberry pretzel salad, ho ho cake, and my grandma's zucchini pie.
Similar to the beloved, five-ingredient pierogi lasagna, my grandma's zucchini pie is a casserole-like dish that comes together quickly with minimal ingredients.
The key ingredient, though, is Bisquick baking mix. The baking mix does all the heavy lifting, so you don't have to worry about a soggy-bottomed pie crust or a watery, unset quiche.
Her few-ingredient zucchini pie has everything you'd expect from a traditional one—including zucchini, onion, Parmesan cheese, spices, eggs, and oil—but she uses an additional ingredient that I think makes her recipe top-notch. She includes chopped pepperoni for extra flavor.
The recipe is essentially three steps and bakes in about 30 minutes, so it's an incredibly easy dish to throw together before the potluck (or weekend trip). We typically serve it as a side dish, but it also makes a great breakfast or lunch.
Since my mom and I have taken over the cooking, we sometimes add chopped bell peppers if we have them for extra vegetables, but the recipe is perfect as is.
It's a great make-ahead dish that you can reheat in the oven or microwave. However, if you're making it ahead of time, my tip is to bake the casserole until the top is completely browned—the vegetable oil and pepperoni grease can make it soggier as it sits in the fridge.
How To Make My Grandma's Zucchini Pie
Ingredients
- 3 cups diced zucchini, patted dry
- 1 onion, chopped
- 1 cup chopped pepperoni
- 4 large eggs, beaten
- 1/2 cup vegetable oil
- 1 cup baking mix
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine zucchini, onion, pepperoni, beaten eggs, and vegetable oil in a large bowl; stir in baking mix, Parmesan cheese, oregano, garlic powder, and black pepper until well combined. Transfer mixture to the prepared dish.
- Bake in the preheated oven until the top is browned, about 30 minutes.
Read the original article on Allrecipes
