This was great!! The only thing I would change is to double it to bake in a 9 x 13. One recipe in the 9 x 13 made it awfully thin.
You're absolutely right Tata...There is a mistake in this recipe because it should be in a 9" round pie plate. But I have made it in a rectangle when I used it as appetizers when you want it thin. I then cut it into approx. 1-1/2" squares, thinly slice a cherry tomato and chopped black olives. Thanks for trying it and I'm happy you liked it!
I made some tweaks and it was almost gone before it completely cooled!!!<br/>I used 6 egges for a more quiche like consistency, 1 small grated potato to help bind the extra eggs and made my own 'Bisquick' since I didn't have any on hand. I used an 8x8 pan and baked at 350 for 50 minutes. <br/>Going out to the garden to see if i have another zucchini to make another one!!! so so fluffy, golden and YUMMY!!!!!!!!
Very good zucchini pie. I like using the bisquick instead of a pie crust. Quick and easy. Thanks for posting this recipe.
Very tasty! I'm going to experiment with reducing the amount of oil and see what happens...
I did mine in the 9 inch pie plate with perfect results, you could obviously see it would be too thin for a 9x13. I lessened the zucchini to 2 cups and inserted a cup of ground beef to make and all in one meal. It would still be great with just the zucchini and even kids will never know it is in there. Great re-heated too!