Zucchini Pie

As most of you know, I have a small plot up at my local community garden. It isn't always that productive except for growing a big patch of weeds but it does seem to support my love for zucchini.
I'm at 37 and counting. So while I give a lot away, I wanted to try a few new ways of using it up.

Along came a recipe for this DELICIOUS zucchini pie. I made homemade Bisquick(remember all those Bisquick recipes we used to make?) Fun Fact: General Mills introduced Bisquick in 1931. Can you believe it's been around that long?

Try this recipe, you'll thank me. I can vouch for the fact that its just as good reheated for breakfast.

Zucchini Pie

3 cups zucchini (grated and water squeezed out) I used almost all of that bad boy pictured above

1 small chopped onion or bunch of green onions chopped ( I grated mine)

1 cup Bisquick (I used homemade, recipe to follow)

5 large eggs

1/2 cup vegetable oil

1/2 cup parmesan cheese

1/2 tsp ground mustard

1 tsp parsley

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/8 tsp pepper

Preheat oven to 350F. Grease a large pie plate.

Dump all ingredients into a big bowl and mix.

Bake for 50 min.

Homemade Bisquick

3 cups all purpose flour

1 1/2 Tbsp baking powder

1/2 Tbsp salt

1/2 cup vegetable shortening

You can use a food processor to pulse this until mixture resembles cornmeal or I just used a pastry blender.

Store the remainder in the fridge for up to 3 months. Can be used for lots of other recipes.