Things that have made my heart happy this week:
Picking blueberries in my parents' backyard.
Hanging out with this old sweet beagle.
Kissing this guy, even when he does this.
Reading this homemade card from my sister. (Yes, it says what you think it does.)
Making "Impossible Zucchini Pie" from a recipe written on notecard in my mom's handwriting.
This is throwback kinda recipe. The kind that is, yes, handwritten on a notecard, and yes, includes bisquick.
No worries, though. You can make your own whole-grain version of bisquick in a food processor and still feel totally virtuous about all the fresh veggies starring in this pie.
My mom and I adapted the original recipe by adding bacon and fresh basil. Both are optional, but highly, highly encouraged.
As for the name, "Impossible Zucchini Pie?" I have no idea, other than that it might be a shortened version of "Impossibly Fast Zucchini Pie?" Or "Impossibly Delicious?" "Impossible to Screw-up?" "Impossible to Resist?" My mom got the recipe from a friend, so she doesn't know either.
You make the pie and let me know what you think.
I think it's comfort food meets healthy summertime food meets cutmeanotherslicealready.
Impossible Zucchini Pie
2 medium zucchini, cut into small squares
1 large, or 2 small tomatoes, diced
1 small onion or 1/2 of a large onion, diced
7-8 fresh basil leaves, chopped
4 slices cooked bacon, chopped
1/3 cup parmesan cheese
1 1/4 cups milk
3/4 cup bisquick*
1 tablespoon olive oil
salt & pepper
Spray a 9 inch pie pan or a casserole dish with cooking spray. Preheat oven to 400.
Heat 1 tablespoon of olive oil in a large skillet. Add zucchini and onion and cook for 5-7 minutes or until slightly soft. Sprinkle with salt and pepper. Turn off the heat and add tomatoes, bacon and basil and stir to combine.
Pour milk into a large glass measuring container. Add eggs, bisquick, and parmesan cheese and whisk together..
Pour the veggie mixture into the prepared pie pan, then pour milk mixture overtop.
Bake at 400 for 30-35 minutes, or until top is golden brown and the center is set. If the top is golden brown, but the center is still liquidy, tent the pan with aluminum foil and cook for another 5-7 minutes.
*Homemade Multi-Grain BisquickIngredients:
scant 1/2 cup all-purpose flour
scant 1/4 cup whole wheat flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1 tablespoon cold butter, cut into pieces
Combine all ingredients in a food processor and blend until incorporated.
If you don't have a food processor, combine the dry ingredients and use two knives to cut the butter in until the mixture resembles small peas.
- Gluten-Free Variation--I haven't tried this, but I bet you could substitute the flours with gluten free flours or just use 3/4 cup of gluten-free pancake/waffle/baking mix.
- Differences between bisquick and the homemade version--The real stuff incorporates itself into the vegetables more, (maybe like a soufflé? ) while the homemade kind forms more of a biscuit-like crust on top. I loved both versions, so the choice is yours.
Recipe from my mom.
Bisquick substitute adapted from Yesterfood.