- 3 cups thinly sliced zucchini
- 1 onion sauteed
- 4 large eggs
- ½ cup olive oil
- ½ cup grated romano cheese
- ½ tsp. Oregano
- 1 tsp. Parsley flakes
- 1 cup bisquick or (substitute 1 cup flour with 2 tsp. Baking powder)
In a large bowl combine all the ingredients and then bake at 350 in a greased 8/12 inch pie plate for 35 minutes
What makes it special?
This has been a long time summer favorite in my family. If you have a lot of zucchini’s make two pies at a time! It has the consistency of quiche. I always add extra slices of zucchini to the mixture. If you are bringing it to a picnic you can make it a day ahead and put it in the refrigerator. It travels well in a pie carrier.
What’s Your Connection to Princeton?
I’ve worked at Princeton Public Library for many years
Recipe shared by Susan Orsini
Photo courtesy of ‘Louis Hansel’ on the Unsplash photo site