Still trying to figure out what to do with the zucchini? Here's a great dish that is absolutely delicious!

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Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9 inch pie plate.

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  • In a medium bowl mix zucchini, buttermilk baking mix, tomato, corn, onion, cheese and eggs together.

  • Bake at 350 degrees F (175 degrees C) for 45 minutes. Do not cover the dish while it is cooking. Serve warm.

Nutrition Facts

156 calories; protein 8g; carbohydrates 16.8g; fat 6.8g; cholesterol 76.8mg; sodium 406.2mg. Full Nutrition
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Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/19/2010
I made this just as written except that I left out the corn and added a half cup of the other vegetables in the corn's place. It tastes great and I will make it again. Read More
(9)

Most helpful critical review

Rating: 3 stars
08/22/2003
This is good, but needs some work. It was very easy, pretty, smelled wonderful and cooked up beautifully. However, the baking mix made the whole thing taste thick and pancaky, and the whole thing definitely needed some spices. I think I'll try all these ingredients again and just make it a quiche (get rid of baking powder and use 3 eggs + 1 1/2 cups of cream) Read More
(17)
35 Ratings
  • 5 star values: 13
  • 4 star values: 14
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
08/22/2003
This is good, but needs some work. It was very easy, pretty, smelled wonderful and cooked up beautifully. However, the baking mix made the whole thing taste thick and pancaky, and the whole thing definitely needed some spices. I think I'll try all these ingredients again and just make it a quiche (get rid of baking powder and use 3 eggs + 1 1/2 cups of cream) Read More
(17)
Rating: 5 stars
10/19/2010
I made this just as written except that I left out the corn and added a half cup of the other vegetables in the corn's place. It tastes great and I will make it again. Read More
(9)
Rating: 4 stars
10/07/2010
This recipe absolutely needs some salt pepper and additional seasoning. My tinkerings included sauteing the onion w/ garlic and bell pepper using grated squash and zucchini (both of which I drained salted in a colander) and adding salt pepper paprika and fresh basil to the top b4 baking it. It smelled heavenly and did taste pretty good (w/ the addition of a healthy splash of hot sauce) but next time around I'll go much heavier on the seasonings. Read More
(9)
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Rating: 5 stars
01/23/2003
This was fantastic! I had a lot of zucchini to use so I doubled the recipe and used a larger glass pie dish to bake it in. Thanks -- this will be a new favorite! Read More
(7)
Rating: 4 stars
08/22/2003
Very easy good for breakfast. Don't forget to add some salt and seasonings. Read More
(7)
Rating: 5 stars
02/18/2003
This on is a keeper. I varied it by using a drained can of mild Rotel tomatos and chili instead of the chopped tomato. A good potluck dish. Read More
(7)
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Rating: 3 stars
01/12/2011
Very good could've used a little more seasoning. Maybe some basil? and more salt... Read More
(6)
Rating: 5 stars
11/30/2005
Great taste & easy! Wish the cook time was shorter. I have added fresh Basil mushrooms & Greek Olives at different times. I use Soy Cheese & low fat Baking Mix. Read More
(6)
Rating: 5 stars
09/27/2005
I've been making this recipe for years. It's great as is and easy to riff. I once served it at a New Year's Eve party and people ignored the roast beef tenderloin with port sauce to eat the Zucchini Pie! Read More
(5)
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