Zucchini Pie

This recipe is delicious and easy to make. I believe the original recipe calls for 1/2 cup of vegetable oil also. I have used egg substitute in place of the real eggs and it turns out just as good. You may reduce the zucchini and add a small yellow squash thinly sliced. That gives it a very pretty color using the mix of zucchini and squash. This also doubles easy when you need a bigger pan of it. Reheats well too. It is always a favorite when we cook it. :)

love you. so glad your now doing more healthy recipes. my husband is diabetic and have been trying to do things differently. my biggest problem is budget, it seems some of the recipes ive found(not on here so far) are out of my budget. health is more expensive. so any help here is appreciated. thanks god bless

This is absolutely delicious -- with some minor adjustments: I used a 9x13 baking dish, increased the amount of zucchini (I used 6 medium) and added one thinly sliced vidalia onion (used my mandolin for cutting). It's important to beat the eggs before adding to ingredients. Instead of the tablespoon of pepper, I used one TEASPOON of a cayenne/black pepper mix. Also added 1 teaspoon of salt. I didn't have any basil but instead used a italian seasoning. I topped the casserole with extra parmesan cheese (used fresh grated parmesan -- not that powdered canned type).