Reviewed on Jul. 20, 2012 by keverwann
I, too, was nervous about the amount of oil it called for, in addition to the fat in the baking mix and the greased pie pan, but I made it anyway. The oil created a crisp crust, helped to "saute" the onions and zucchini while cooking, and crisped up some of the Parmesan cheese nicely, but it did bubble on the sides of the pan. Perhaps when I make it next time I will try reducing the oil by half and/or using milk in place of the other half. We did not find it dry at all, even after cooking it for 40 minutes and then letting it cool in the pan for another 10.