Zucchini Pie

Fresh from the oven… it smells so good in here!

A Geremia family tradition… who knew so many people could love something called zucchini pie? The name isn’t quite right… it’s not a pie, it’s a quiche, but not a traditional quiche, more bready. Ok, forget the name.
It’s delicious.
Aunt Mary and Mom make this all the time. I’ve been eating it for probably 25-30 years… we ask for it often. Now that I showed Chris how to make it he wants to make it for his family too…. another convert.  🙂

1 cup Bisquick
4 eggs
2 zucchini, sliced thinly
1 med onion, chopped
1/2 cup vegetable oil
1/3 cup grated cheese (pecorino romano)
1 tsp garlic powder
2 to 3 tbsp dried parsley (up to you)

Preheat oven to 350 F. Mix all ingredients together in large bowl. Spray glass pyrex pie dish with non-stick cooking spray. Pour mixture into dish and bake for about 45 minutes, until top is no longer runny and there edges are golden brown. See the photo… I took it the moment I took it out of the oven. Even better if you let it cool to room temperature or eat it the next day cold or room temp.

That’s it!

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