Zucchini Pie
Carrie Rowland
Mike Hemminger’s recipe for Zucchini Pie. Great in the summer when zucchini is fresh.
ingredients
- 4 Cups Thinly sliced Zucchini
- 12 Oz. Mozzarella Cheese (Shredded)
- 2 Eggs
- 2 Tbsp. Prepared Mustard
- 1/4 Cup Butter
- 1/2 Cup Onion (Finely Chopped)
- 1/2 tsp. Pepper
- 1/2 tsp. Salt
- 1/4 tsp. Oregano
- 1/4 tsp. Garlic Powder
- 1/4 tsp. Basil
- 1 lb. Ground Sausage (Browned)
- 1 Tube Buttermilk Biscuits
directions
- 1
Brown sausage and drain off fat then remove from pan. Melt butter and add onion and zucchini then cook until tender. Add seasonings then beat eggs and mix with cheese. Add cheese and sausage to zucchini mixing well.
- 2
Spread biscuits in bottom of un-greased 9 x 13 cake pan. Spread mustard over biscuits and pour zucchini mix over biscuits. Bake at 350 degrees for 20 minutes or until center is set. Cover for last 10 minutes and let stand for 10 minutes before serving.
Source: Mike Hemminger
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