My mother calls this dish zucchini pie for no good reason other than there are zucchini in it and it's baked. At the first sign of zucchini in the garden, we get excited to break out this recipe. I'm not sure how to explain it, but this light, fluffy pie seems to taste like summer. It makes an excellent addition to a cookout or brunch, can be served as a appetizer or side dish, warm or cold. On top of that, it can easily be made ahead of time, transports well, and is a true crowd pleaser.
4 cups zucchini (about 1 very large zucchini or 4-5 small ones)
1/2 cup onion (about 1/2 a medium onion)
3/4 cup red bell pepper (about 1/2 a large bell pepper)
1 cup dry pancake mix (such as Bisquick)
1/2 cup parmesan cheese, grated
1 tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoon salt
1/2 cup vegetable oil
Position a rack in the center of the over and preheat to 350 degrees. Grease and lightly flour a 9 x 13 inch glass baking dish and set aside.
Remove the spongy center and seeds of the zucchini and dice into pieces about the size of a pinky finger nail. Add to a mixing bowl. Dice the onion and red pepper to approximately the same size and add to the bowl as well.
Lightly beat the eggs and, along with the rest of the ingredients, add them to the vegetables. Stir, incorporating all the ingredients well. Pour the mixture into the prepared baking dish and spread evenly using a spatula. Shake the baking dish a little to settle the vegetables into the batter. Place in the oven on the center rack and bake for 45 minutes until golden brown on both the top and the bottom.
Remove from the oven and let cool. Cut into squares and serve using a fork or small spatula to remove them from the baking dish.
For variation, substitue finely chipped fresh herbs for the dried ones or add a 1/2 teaspoon of garlic powder.
The pie can be prepared ahead of time, stored in the refrigerator, and served cold or lightly reheated.