Summertime vegetables are best when cooked simply. Even though I prefer not to heat up the kitchen with baking, this veggie pie is a great one dish meal, delicious with a crisp salad for supper. I like adding some color with slices of red pepper from our garden.
Zucchini Onion Pie
1 cup flaked or grated parmesan cheese
1 cup cooking oil
2 garlic cloves, minced
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
3 cups thinly sliced zuchinni
1 small onion, chopped
1 cup biscuit mix ( I used Cheddar Bay biscuit mix and loved it)
In a large bowl, whisk the first seven ingredients. Stir in the zucchini, baking mix and onion. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 25-35 minutes or until lightly browned.Yield: 6 servings.