It's too bad I didn't take a picture of the whole pie before we devoured it! 

What I love about this recipe is that it uses veggies I always have excess of in the fall - zucchini, tomato and onion.

The Bisquick, eggs and cheese make it a favorite my whole family enjoys! We take it up a notch and drizzle it with aged balsamic vinegar just before serving.

Super fast, inexpensive, and such yummy comfort on a cool week night or Sunday afternoon. Might as well make two so you have one for left overs!

Total Time 40 Minutes
Serves 4

Ingredients

3 eggs
1 cup grated parmesan cheese
1/2 cup canola oil
1 Tablespoon minced or dried parsley
1 garlic clove
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups shredded zucchini
1 cup Bisquick baking mix or similar
1 small onion chopped
1-2 small tomatoes sliced thin to cover pie

Instructions

Whisk first 7 ingredients in a medium bowl.

Stir in zucchini, Bisquick and onion.

Pour into a greased 9" deep dish pie plate or casserole dish.

Top with sliced tomatoes. Sprinkle with salt and pepper and a little parmesan cheese if desired.

Bake 25-35 minutes at 350 degrees or until lightly browned.

Serve warm.

Drizzle with aged balsamic vinegar if desired.