Zucchini Pie

From the Kitchen of Dot Ives (aka Nana)

This recipe holds a sacred space in my heart.  I remember getting a phonecall from Nana one day while I was living in Milford, where she asked me what rubbed sage was, and if it was different than regular ground sage.  I hadn't even seen this recipe yet, and honestly didn't have a clue what she was talking about. Short answer, there is a difference.  I'm not sure why she thought I'd have the answer, but, I do seem to be the person in the family with the most extensive spice rack, so that was probably why she called me... as it was the internet wasn't really a "thing" back then, so we were each other's source of ideas and information.

I do miss my Nana... so this water-wavy piece of notepaper with her handwriting is, and will remain, part of my permanent recipe collection, even if the whole thing gets digitized.


Zucchini Pie is easy, great for using up that extra zucchini your neighbor (or garden) gave you, and very tasty.  Good for brunch or breakfast.  This can also be modified to try other* vegetables and add some breakfast sausage... whatever fits in the pieplate generally works.

• 2 C Zucchini, shredded
• 3/4 C Biscuit Mix (Bisquik or other)
• 3/4 C (3 oz) Cheddar Cheese, shredded
• 1 small Onion, chopped
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1/4 tsp Rubbed Sage
• 2 large Eggs, lightly beaten
• 1/4 C vegetable oil

Stir together all ingredients.

Pour into a greased 9-inch pie plate.

Bake at 350° for 45 minutes.

Cool 10 minutes before serving.

* I've done this with spinach instead of zucchini - 1+1/2 c sauteed and some crumbled breakfast sausage.  I'd like to try it with chopped tomatoes, but have to watch the amount of water that gets added.