Mimi's Zucchini Pie
This is a simple, easy-to-make recipe that is excellent in the summer when the veggies are fresh. Served with a salad, it's a yummy and healthy dinner! Here is a variation on this recipe which I have always made, and everyone always loves. I love the idea of using zucchini and yellow squash and putting tomato slices on top! New additions to my old favorite. My husband likes bacon bits added.
This is a simple, easy-to-make recipe that is excellent in the summer when the veggies are fresh. Served with a salad, it's a yummy and healthy dinner! Here is a variation on this recipe which I have always made, and everyone always loves. I love the idea of using zucchini and yellow squash and putting tomato slices on top! New additions to my old favorite. My husband likes bacon bits added.
- Carbohydrate 16.4960791661502 g
- Cholesterol 4.2333333342569 mg
- Fat 6.41866459023523 g
- Fiber 1.00637503064904 g
- Protein 4.87632083346 g
- Saturated Fat 1.07481901112888 g
- Serving Size 1 1 (142g)
- Sodium 110.864446623447 mg
- Sugar 15.4897041355012 g
- Trans Fat 0.195259218856153 g
- Calories 142 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep dish pie plate.
- Whisk together eggs and oil in a bowl with salt and pepper. Stir in baking powder and baking mix until moistened. Gently fold in zucchini, summer squash, and onion. Pour into prepared pie plate, and arrange sliced tomato over top. Sprinkle with Parmesan cheese to taste.
- Bake in preheated oven until puffed and golden brown, about 35 minutes.
All-purpose baking mix acts as the primary structural anchor in this dish, supplying both pre-blended flour and chemical leaveners that eliminate the need to measure separate portions of baking powder and salt. Standard commercial baking mixes contain shortening cut directly into the flour, which creates a tender crumb once hydrated by the eggs and vegetable oil. Whisking the wet ingredients thoroughly before incorporating the dry mix prevents the formation of dense pockets while ensuring the leavening agents distribute evenly through the batter.
Varying the vegetable ratio alters the final moisture content significantly, as zucchini and yellow squash release substantial liquid during the baking process. Slicing the squash uniformly to roughly one-quarter inch ensures even softening in the oven without turning the interior soggy. Salting the sliced squash ahead of time and blotting the exterior moisture with paper towels prevents excess water from pooling in the bottom of the nine-inch pie plate during the thirty-five-minute bake at 350 degrees Fahrenheit.
Substituting alternative fats for the vegetable oil requires attention to smoke points and flavor profiles, though neutral canola or grapeseed oils preserve the delicate flavor of the summer squash. Hard cheeses like pecorino romano can replace the parmesan on top without modifying the baking time, provided they are grated finely enough to brown uniformly under the heat. Tomatoes placed across the surface require slicing slightly thicker than the squash to prevent them from disintegrating before the crust achieves a golden brown finish.
Slices firm up considerably after chilling in the refrigerator for two hours, making cold portions structurally sound for packing or quick reheating. Storing leftovers in an airtight container for up to three days maintains the integrity of the crust, though crisping individual portions in a hot skillet for three minutes revives the original texture better than microwave heating.
