{"id":374,"date":"2017-11-05T20:21:29","date_gmt":"2017-11-05T20:21:29","guid":{"rendered":"https:\/\/joyandchaosshop.com\/blog\/?p=374"},"modified":"2017-11-05T20:21:29","modified_gmt":"2017-11-05T20:21:29","slug":"zucchini-pie-recipe","status":"publish","type":"post","link":"https:\/\/joyandchaosshop.com\/blog\/2017\/11\/zucchini-pie-recipe\/","title":{"rendered":"Zucchini Pie Recipe"},"content":{"rendered":"

 <\/p>\n

\"\"<\/p>\n

Out of all the things that I cook, this Zucchini Pie Recipe is the number one recipe that I get asked to share!
\nMy mother in law gave me this recipe over 15 years ago and I have been making it ever since. It has become a favorite side at Thanksgiving and an easy weeknight meal with the addition of a salad and some bread.<\/p>\n

I shortened the recipe a bit to fit on our custom recipe towel<\/a> but have written it in detail below. Enjoy!<\/p>\n

Ingredients<\/h3>\n

4 large zucchinis, shredded<\/p>\n

1 onion, finely chopped<\/p>\n

1 cup Bisquick<\/p>\n

4 eggs, lightly beaten<\/p>\n

1 stick melted butter<\/p>\n

3\/4 – 1 cup grated Parmesan cheese<\/p>\n

1\/2 tsp Season Salt<\/p>\n

Large handful parsley, finely chopped<\/p>\n

salt and pepper to taste<\/p>\n

Directions<\/h3>\n
    \n
  1. Preheat oven to 350 degrees and grease a 13 x 19 inch baking dish.<\/li>\n
  2. In a food processor, shred zucchini. You can also shred zucchini with a hand shredder. Transfer to a bowl.<\/li>\n
  3. In a food processor fitted with a blade, pulse onion and parsley until very finely chopped or even almost pureed. You can also chop both the onion and parsley by hand but I have found the food processor to be faster and I prefer the texture. Transfer into the bowl with zucchini.<\/li>\n
  4. Lightly beat eggs in a small bowl.<\/li>\n
  5. Add Bisquick, melted butter, parmesan cheese, eggs, season salt, salt and pepper to your bowl with the shredded zucchini, onion and parsley. Mix<\/li>\n
  6. Add mixture to your greased baking dish and bake for 40. minutes or until lightly brown on the top.<\/li>\n<\/ol>\n

    You can make a day ahead if serving as a Thanksgiving side and reheat at 325<\/p>\n

    Do you have a favorite recipe that you’d like to see on a personalized recipe towel? Share yours with us for a chance to be featured on our blog and win a keepsake towel to enjoy for years to come! Share your recipe to psychobabyonline(at)gmail.com<\/p>\n","protected":false},"excerpt":{"rendered":"

      Out of all the things that I cook, this Zucchini Pie Recipe is the number one recipe that I get asked to share! My mother in law gave me this recipe over 15 years ago and I have been making it ever since. It has become a favorite side at Thanksgiving and an easy weeknight meal with the addition of a salad and some bread. I shortened the recipe a bit to fit on our custom recipe towel but have written it in detail below. Enjoy! Ingredients 4 large zucchinis, shredded 1 onion, finely chopped 1 cup Bisquick 4 eggs, lightly beaten 1 stick melted butter 3\/4 – 1 cup grated Parmesan cheese 1\/2 tsp Season Salt Large handful parsley, finely chopped salt and pepper to taste Directions Preheat oven to 350 degrees and grease a 13 x 19 inch baking dish. In a food processor, shred zucchini. You can also shred zucchini with a hand shredder. Transfer to a bowl. In a food processor fitted with a blade, pulse onion and parsley until very finely chopped or even almost pureed. You can also chop both the onion and parsley by hand but I have found the food processor […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_exactmetrics_skip_tracking":false,"footnotes":""},"categories":[28,27,11,26],"tags":[56,12,55],"class_list":["post-374","post","type-post","status-publish","format-standard","hentry","category-christmas","category-hanukkah","category-recipes","category-thanksgiving","tag-custom-recipe-towel","tag-recipes","tag-thanksgiving-sides"],"yoast_head":"\nZucchini Pie Recipe - Joy & Chaos<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/joyandchaosshop.com\/blog\/2017\/11\/zucchini-pie-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Zucchini Pie Recipe - Joy & Chaos\" \/>\n<meta property=\"og:description\" content=\"  Out of all the things that I cook, this Zucchini Pie Recipe is the number one recipe that I get asked to share! My mother in law gave me this recipe over 15 years ago and I have been making it ever since. It has become a favorite side at Thanksgiving and an easy weeknight meal with the addition of a salad and some bread. I shortened the recipe a bit to fit on our custom recipe towel but have written it in detail below. Enjoy! Ingredients 4 large zucchinis, shredded 1 onion, finely chopped 1 cup Bisquick 4 eggs, lightly beaten 1 stick melted butter 3\/4 – 1 cup grated Parmesan cheese 1\/2 tsp Season Salt Large handful parsley, finely chopped salt and pepper to taste Directions Preheat oven to 350 degrees and grease a 13 x 19 inch baking dish. In a food processor, shred zucchini. You can also shred zucchini with a hand shredder. Transfer to a bowl. In a food processor fitted with a blade, pulse onion and parsley until very finely chopped or even almost pureed. 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