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Peggy Gandy of South Amboy, New Jersey makes the most of her zucchini harvest by baking this crowd-pleasing entree. The golden-brown pies slice so beautifully you can serve them to company! At 31 cents a serving, they're great for entertaining on a budget.
Nutritional Facts 1 serving (1 slice) equals 204 calories, 16 g fat (5 g saturated fat), 83 mg cholesterol, 267 mg sodium, 9 g carbohydrate, 1 g fiber, 7 g protein.
Originally published as Crustless Zucchini Pie in Quick Cooking July/August 2000, p22
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Reviewed on Sep. 24, 2012 by wendafrog
I made a few modifications to the recipe. 1. Used 4 cups (thawed-frozen) zucchini 2. Mexican Cheese 3. 8x8 square pan. Turned out wonderful and nice tasting! I have been looking for a similar recipe using Bisquik, now I'm ready to try some more baking using added extras!
Reviewed on Aug. 12, 2012 by JTayFil
My husband and I really liked this dish. It was really easy to put together. I used only 1/3 Cup of oil and it was not oily. I pressed 4 large garlic cloves and added with the zucchini. Also added 2tsp. fresh basil. I sprinkled an extra 1/2 cup of cheddar cheese on top after baking for about 30 minutes. I baked it in one 10 inch deep pie dish and it turned out great. The taste was fantastic, but I think some diced fresh tomatoes would be even better. I'm wondering..... could this be baked and then frozen?
Reviewed on Sep. 06, 2011 by cottonyard
I liked that I didn't have to make a crust, or fuss with making the crescent rolls fit my pan. I cut it in half and baked it in an 8 x 8 pan. I added some garlic and because I didn't have parsley, substituted Italian herb mix. My husband really liked this, and wants me to make it as soon as I have more zucchini!
Reviewed on Sep. 05, 2011 by cottonyard
This was great! For me it was great to not have to make crust but the biscuit mix formed a light crust on the bottom. I used half the amounts, and baked it in an 8 x 8 pan. I added 2 cloves garlic, and because I didn't have parsley, I used Italian herbs. My husband says he would like me to make again!
Reviewed on Aug. 30, 2011 by Donalee2
WE REALLY LIKED THIS RECIPE. I HAVE TRIED SO MANY NEW RECIPES THIS YEAR BUT THIS ONE STANDS OUT AS VERY GOOD.
Reviewed on Jul. 23, 2011 by roseejacobs
A great, easy recipe! Decreased the oil by a tablespoon and used a 10-inch deep pie dish and it came out fantastic! Thinking about adding bacon next time!
Reviewed on Feb. 10, 2011 by keverwann
I made a half recipe and it fit nicely in one 9" NOT deep-dish pie pan. It took about 45 minutes to cook; 10 minutes longer than the recipe says. I sauted the onion and added a clove of garlic (minced) to the onion. We found this really oily, so next time I will cut the oil in half and up the biscuit mix to 1 1/2 cups for the full recipe; making it moist with milk after that. We also found that each pie serves 2-4 people, not 6; glad we didn't make this for company.
Reviewed on Sep. 14, 2010 by mcsbfsb
not as good as I expected- maybe one pie plate would have been better!!!!
Reviewed on Sep. 09, 2010 by mcsbfsb
I think one pie pan would work??
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