If you live near a farmer’s market, you’ll probably agree how great it is to be able to buy fresh produce, much of it organic, to use in summer recipes. Zucchini is a veggie I use a lot, and here’s a really good Savory Zucchini Pie that I found in a cookbook called Farm Fresh Southern Cooking: Straight from the Garden to Your Dinner Table. Author Tammy Algood, food personality and columnist, put together a great collection of recipes you can make with ingredients fresh from the farmers’ market, local produce stands, or your own garden.
I was really happy with how this Savory Zucchini Pie turned out! It’s an easy recipe that’s perfect for breakfast or brunch, and I always seem to have lots of zucchini around during farmers’ market season. This pie also has onions, cheddar cheese, and herbs to give it a great flavor. It’s made with baking mix, too, and I used a whole grain mix by Hodgson Mill® called Insta-Bake Whole Wheat Variety Baking Mix with Buttermilk. I really like the mix and the fact that it’s made with whole wheat.
Keep this recipe in mind when you have some zucchini on hand!
Savory Zucchini Pie
SAVORY ZUCCHINI PIE from Farm Fresh Southern Cooking
Makes 8 servings
- 2 cups shredded zucchini (you don’t need to peel the zucchini before shredding)
- 2 eggs, lightly beaten
- 1 white onion, peeled and chopped
- 3/4 cup all-purpose baking mix (I used Hodgson Mill® Insta-Bake)
- 3/4 cup shredded sharp Cheddar cheese
- 1/4 cup vegetable oil (I used non-GMO canola oil)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried sage
- 1/4 teaspoon paprika
Preheat the oven to 350˚F. Lightly grease a 9-inch pie plate and set aside.
In a mixing bowl, combine the zucchini, eggs, onions, baking mix, cheese, oil, salt, pepper, sage, and paprika. Blend well. Transfer to the prepared pie plate.
Bake 45 minutes or until a tester inserted in the center comes out clean. Cool 10 minutes on a wire rack before slicing and serving.
Recipe used with permission | nancy-c.com
I love to buy fresh produce from the farmers’ market…especially tomatoes! What kinds of local produce do you like to buy?
Sharing at Silver Pennies Sunday, Weekend Potluck, Meal Plan Monday, Fiesta Friday, Thursday Favorite Things, Full Plate Thursday, Wonderful Wednesday, Hearth & Soul, Mix it Up Monday, Inspire Me Monday, Happiness is Homemade.
I like this because you don’t have to make a crust. Thanks for sharing this recipe. It will make a nice meatless meal.
Yes, it IS nice not to have to bother with a crust—it saves calories too! 🙂
I love anything zucchini. A great addition to my Sunday brunch recipe collection. Thanks for the recipe!
You’re so welcome! 🙂
How would it be to use olive oil instead of vegetable oil?
You could do that, Sandra. A lot of times I substitute light olive oil or non-GMO canola oil if a recipe calls for vegetable oil.
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This looks great! Can’t wait to try it!
You’ll have to let me know how you like it! 🙂
I would love to have this for my brunch! Thank you for sharing, Nancy! Happy Fiesta Friday!
Pinning & Sharing this on facebook.
Nice to be with Fiesta Friday event this week!
Do check out how to make Ghee at home recipe and video.
Second, some interesting facts about “Green Pepper” Bumps, some have 3 and some have 4. What is the significance and do both peppers taste same?
Also, I am co-hosting this week’s FIESTA FRIDAY #287 and will be visiting and commenting on your posts as the official Fiesta Friday representative and features selector.
Look forward to a fun party!
Your Savory Zucchini Pie will be fantastic, we will really enjoy it! Thanks so much for sharing with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
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I can’t wait to try this Nancy! Congrats – you are one of our Featured Guests at Inspire Me Monday at Create With Joy this week! 🙂
Thanks so much for featuring this!!! 🙂
That sounds yummy and so easy! I just love zucchini and am always looking for new ways to prepare it. Pinned.
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Thanks and hope you enjoy this recipe! 🙂
Congratulations, your awesome post is featured on Full Plate Thursday, 444. Thanks so much for sharing with us and have a great week!
Thanks so much, Miz Helen! 🙂
I almost didn’t make this tonight. Had a bag of frozen shredded zucchini from last summer (thawed it in a bowl of warm water) that needed to be used up. I was tired and tempted to put this off till tomorrow. But… Glad I didn’t! It’s really quick to put together and nicely seasoned. I baked it in a slightly larger glass pie plate (the only one I was sure could go in a 350 oven) so I only baked it 40 minutes. Turned out perfect and this lovely little recipe will be added to my rotation! Thanks much!
So glad to hear you liked this recipe, Bethne! Thanks for letting me know! 🙂
This was spectacular. I added artichoke hearts and black olives. Will make again and again.
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So glad to hear you liked this, Janet! I like your idea of adding artichoke hearts and olives—I love both of those, so I’ve have to try that!:)