The Farmer’s Markets have officially opened and fresh produce is abundant here on Long Island. One of my favorite vegetables to eat is zucchini squash. I went to a backyard party yesterday and one of the guests brought Zucchini Pie, and it was delicious but full of carbs because her recipe called for one cup of Bisquick.
I decided to try and convert the recipe and make a LOW CARB version of it using Carbquick instead of Bisquick. The result was fabulous! The flavor is very mild, if you like a lot of flavor then I encourage you to add a little more of the herbs. I let the edges really brown, checking the oven every five minutes (literally) until I felt it had the right done-ness. The edges have a slight crispiness to them … YUM!
Zucchini Pie can be served as an appetizer, side dish or a main course (just eat a nice big bowl of mixed green salad with it).
3 cups zucchini, diced (about 2 large or 3 medium)
1 onion, chopped
6 eggs, beaten
1 cup Carbquick baking mix
1/2 cup olive oil
1/2 cup grated Locatelli Romano cheese
1/2 teaspoon dried marjoram (I used oregano)
1 teaspoon chopped fresh parsley
- Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular baking dish, I used ghee but butter works great too.
- In a medium mixing bowl, combine zucchini, onion, eggs, Carbquick baking mix, vegetable oil, Locatelli cheese, marjoram, parsley and pepper; mix well. Spread into the prepared baking dish.
- Bake for 30 minutes, or until lightly brown. My oven took almost 1 hour to completely cook and lightly brown the pie!
Order the Carbquick for this recipe here: