A simple and savory crustless pie, or torta, made with grated zucchini, onion, and Parmesan cheese held together with a Bisquick batter. A perfect appetizer, side dish, or light lunch.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 Cups | Grated Zucchini |
| 1 Cup | Bisquick |
| ½ Cup | Parmesan Cheese |
| 1 Cup | Chopped Onion |
| 4 | Eggs (See Note) |
| ¼ Cup | Oil |
| 1 Tbsp | Parsley |
| To taste | Salt & Pepper |
| For Topping | |
| As Needed | Extra Parmesan Cheese & Paprika |
Instructions
- Preheat your oven to 350°F. Grease a 9-inch Pyrex pie plate.
- Place the grated zucchini in a colander or clean kitchen towel and squeeze to remove excess water.
- In a large bowl, mix together the squeezed zucchini, Bisquick, ½ cup Parmesan cheese, chopped onion, eggs, oil, parsley, salt, and pepper.
- Pour the mixture into the prepared pie plate.
- Sprinkle the top with a little extra Parmesan cheese and a dash of paprika.
- Bake for 40 minutes, or until a knife inserted near the center comes out clean.
Note
The original recipe card did not list eggs, which are essential for binding this type of dish. Four eggs have been added, which is a standard amount for a Bisquick torta of this size.
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