Italian Zucchini Pie Recipe

Zucchini: A fresh summer squash that adds moisture and a mild flavor to the pie.

Bisquick mix: A pre-mixed baking blend that helps bind the ingredients together.

Onion: Adds a savory depth of flavor to the pie.

Parmesan cheese: Provides a rich, nutty taste that complements the zucchini.

Vegetable oil: Adds moisture and helps to bind the ingredients.

Eggs: Act as a binding agent and add richness to the pie.

Salt: Enhances the overall flavor of the dish.

Dried oregano: Adds a hint of earthy, herbal flavor.

Dried basil: Contributes a sweet, aromatic note to the pie.

When grating the zucchini, place it in a clean kitchen towel and squeeze out the excess moisture. This will prevent the pie from becoming too watery and ensure a better texture.

• zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it a great alternative.

• bisquick mix - Substitute with all-purpose flour and baking powder: Mix 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and a pinch of salt to mimic the leavening effect of Bisquick.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can complement the dish well.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar hard texture and salty flavor, making it a suitable replacement.

• vegetable oil - Substitute with olive oil: Olive oil provides a richer flavor and is a healthier fat option.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative that helps bind the ingredients.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral taste.

• dried oregano - Substitute with fresh oregano: Use 1 tablespoon of fresh oregano for every teaspoon of dried oregano to achieve a more vibrant flavor.

• dried basil - Substitute with fresh basil: Use 1 tablespoon of fresh basil for every teaspoon of dried basil to add a more aromatic and fresh taste.

• Allow the Italian zucchini pie to cool completely at room temperature before storing. This helps to prevent condensation, which can make the pie soggy.
• Wrap the pie tightly with plastic wrap or aluminum foil. Ensure that it is sealed well to maintain freshness and prevent any odors from the fridge from seeping in.
• Place the wrapped pie in an airtight container or a resealable plastic bag. This adds an extra layer of protection and helps to keep the pie fresh for up to 3-4 days in the refrigerator.
• For longer storage, consider freezing the pie. First, cut the pie into individual slices. This makes it easier to thaw and reheat only the portions you need.
• Wrap each slice in plastic wrap or aluminum foil, then place them in a single layer on a baking sheet. Freeze the slices for about 1-2 hours or until they are firm.
• Once the slices are frozen, transfer them to a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of how long they have been stored.
• To reheat, thaw the slices in the refrigerator overnight. Preheat your oven to 350°F (175°C) and place the slices on a baking sheet. Cover them loosely with aluminum foil to prevent drying out, and bake for about 10-15 minutes or until heated through.
• Alternatively, you can reheat the slices in the microwave. Place a slice on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for about 1-2 minutes or until heated through.

• Preheat your oven to 350°F (175°C). Place the leftover Italian zucchini pie on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Bake for about 15-20 minutes, or until heated through.

• For a quicker option, use the microwave. Place a slice of zucchini pie on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.

• If you have an air fryer, preheat it to 350°F (175°C). Place the zucchini pie slice in the air fryer basket and heat for 5-7 minutes. This method will help maintain the pie's crispy edges.

• For stovetop reheating, use a non-stick skillet over medium-low heat. Add a small amount of vegetable oil or olive oil to the pan. Place the zucchini pie slice in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through, until warmed through.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the zucchini pie slice on a piece of aluminum foil or a small baking tray. Heat for 10-15 minutes, or until the pie is hot and the edges are slightly crispy.

• Oven: Used to bake the zucchini pie at a consistent temperature of 350°F (175°C).

• Mixing bowl: A large bowl to combine all the ingredients thoroughly.

• Grater: Essential for grating the zucchini into fine pieces.

• Measuring cups: Used to measure out the zucchini, bisquick mix, and vegetable oil accurately.

• Measuring spoons: Necessary for measuring the salt, dried oregano, and dried basil.

• Chopping board: Provides a surface to chop the onion.

• Knife: Used to chop the onion finely.

• Pie dish: The dish in which the mixture will be poured and baked.

• Whisk: Useful for beating the eggs and ensuring they are well mixed with the other ingredients.

• Spatula: Helps in mixing the ingredients and scraping the mixture into the pie dish.

• Cooling rack: Allows the pie to cool evenly after baking.

Grate zucchini in advance: Grate the zucchini ahead of time and store it in the fridge to save prep time.

Use pre-chopped onions: Buy pre-chopped onions from the store to cut down on chopping time.

Pre-measure ingredients: Measure out the bisquick mix, parmesan cheese, and vegetable oil before you start cooking.

Mix in a food processor: Use a food processor to quickly combine all ingredients, ensuring a smooth mixture.

Grease dish beforehand: Grease the pie dish before starting to mix ingredients to streamline the process.