Zucchini Pie

This recipe is from my ex-colleague many years ago.  All of us wanted the recipe once we ate it at a gathering at her house.  She found it online - Raven Haven Bed & Breakfast in Mentone, Alabama (their specialty recipe).  I've made this pie countless times and it never fails to garner compliments from those who eat it, and some would asked for the recipe.  Most of all, it's super easy and fast to make with just a few ingredients.  All the ingredients combined gave a fragrant aroma in the air once it's baked that you can't wait to try it.  The texture is similar to quiche.  We've prepared this zucchini pie as a side dish to western/American food and it goes really well with steamed rice and Asian dishes, too.  For those of you who like spicy food, I find that Asian chili sauce surprisingly goes very well with this pie.

Ingredients:

• 2 cups diced zucchini (unpeeled)
• 1/2 small onion, chopped
• 1/2 cup Bisquick baking mix but I usually use Trader Joe's Multigrain Baking & Pancake Mix or Buttermilk Pancake & All Purpose Baking Mix
• 2 eggs, beaten
• 1/2 cup vegetable oil; if making double recipe, I only use 3/4 cup of oil, it's a bit too oily if use 1 cup
• 1/4 cup Parmesan cheese, shredded
• 1/4 Tablespoon parsley flakes
• Salt and pepper to taste

Direction:

1. Preheat oven to 350 degrees F
2. Grease a 9-inch pie pan (spray some oil and rub around the pan)
3. Mix all ingredients together in order.
4. Pour mixture into pan
5. Bake for 30 to 40 minutes until lightly browned

This recipe is courtesy of Jasmine Kaw