Mom’s Zucchini Pie

You know those foods that you grew up eating that just feel like home? This is one of those recipes for me. It’s something my mom made a lot. Zucchini quiche, she called it. My mom didn’t particularly enjoy cooking quite like I do. She had a small repertoire of recipes and foods she made on a regular basis, never really trying too many new things. She fell back on this recipe a lot. I think because it was so easy to make. You literally dump everything in a mixing bowl and stir it together and bake it. Nothing fussy. The recipe she used called for Bisquick and I think she used canola oil (which she cut with applesauce to decrease the fat content). So 90’s, right? Oh the days of low-fat cooking. Thank goodness I’ve come a long way from those times and the recipe I have written below reflects that. I use freshly milled flour (but any flour is great) and zucchini that I pick from my garden. I wouldn’t dream of cutting the oil with applesauce and I don’t skimp on the cheese. But you know what? The truth is, I’d give anything to have her make me that original recipe, Bisquick and all. I miss her more than anything.

Mom’s Zucchini Pie

3 cups diced zucchini

1 medium onion, chopped

1 cup flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup grated Parmesan or Pecorino Romano cheese (sharp cheddar is also delicious)

1/2 cup olive oil or melted butter

4 eggs, beaten

Preheat oven to 350 degrees F. Combine all ingredients into a mixing bowl and stir well to combine. Pour the mixture into a glass pie dish and bake for 40 minutes. Remove from the oven and serve. Once cool, the pie stores well (covered) in the refrigerator for a few days.

Mom’s original recipe. You can tell it was well-loved. And you can also see my dad’s applesauce edits.