Thursday, August 15, 2013

Skillet zucchini biscuit pie


Zucchini, zucchini, zucchini..... It's here in full force and ready to be made into all sorts of dishes! I had this zucchini biscuit pie from Cinnamon, Spice, & Everything Nice bookmarked to try since last summer. I was excited to try it and it didn't disappoint. I decided to make it in a skillet because I love to use my cast iron skillet whenever possible, really. The biscuit is filled with Parmesan cheese, sliced fresh zucchini, and fresh basil. It's really flavorful and delicious and makes a nice light dinner or lunch with a side salad. I must say that I love how yellow mine turned out - it's from the awesome fresh pastured eggs I used. Their yolks were so deep yellow/orange and really quite beautiful. A sure sign of a good egg!

While it's called a pie, it reminds me more of a quiche or cake as there's no crust and it contains a few eggs. This recipe will make enough to serve about 4 people as a main dish. Feel free to experiment with this recipe - you can change up the veggies, herbs, and cheese to make all sorts of different flavor combinations. If you have some yellow squash, it would be lovely to replace some of the zucchini with it to vary the colors. 


Skillet zucchini biscuit pie
3 cups unpeeled sliced zucchini, about 1/4-in. thick
1/3 cup finely chopped sweet white onion
1/2 teaspoon coarse sea salt
3 large eggs
3/4 cup, plus 1 tablespoon grated Parmesan cheese, divided
1/4 cup olive oil, plus more for greasing
1/4 cup whole milk
2 tablespoons chopped fresh basil
1/2 teaspoon dried oregano
2 garlic cloves, grated or finely minced
1/8 teaspoon freshly cracked black pepper
1 cup unbleached all-purpose flour
2 teaspoons baking powder 

About 30 minutes ahead of time, toss the zucchini, onion, and salt in a colander. Set aside, tossing about every 10 minutes to drain excess water. Gently press down with your fingers or a rubber spatula at the end of the 30 minutes.

Preheat the oven to 350 degrees. Lightly grease a 9-10 inch cast iron skillet (or pie pan). 

In a large bowl, whisk together the eggs, 3/4 cup Parmesan, oil, milk, basil, oregano, garlic, and pepper until well-combined. Gently stir in the zucchini, onion, flour, and baking powder until the mixture comes together and the zucchini is coated.

Pour into the skillet and spread evenly. Arrange the zucchini with a spoon so that they lay flat. Sprinkle with the remaining tablespoon of Parmesan.

Bake for about 22-25 minutes, until the edges and top are lightly golden and an inserted toothpick comes out cleanly. Let cool for about 5 minutes and then cut into wedges. Serve with sour cream, if desired. 


What was I cooking one year ago? chocolate zucchini bread
Two years ago?: galumpkis (stuffed cabbage rolls)
Three?: shiitake hazelnut pate

17 comments:

  1. This sounds fantastic! We're growing our own zucchini this year and this would be a great use for them. YUM!

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  2. I'm glad you found something to do with aaaaallll that zucchini! I'm getting bombarded over here, and am collecting recipes to use them all up :)

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  3. I love a zucchini slice like that. This looks like something lovely to serve when having the girls over for lunch xx

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  4. Oh at first I thought that this was a sweet pie but I think as a savoury pie this sounds much more appealing (although chocolate and zucchini are great together too :)).

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  5. Oh! Now I know what I want to eat for dinner!

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  6. Hi Amy, very interesting recipe. Look delicious and very delectable. Great for anytime of the day with coffee. :)

    Have a wonderful weekend.

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  7. Ooh, a biscuit pie. What a tasty idea!

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  8. Just mouthwatering…looks delicious!

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  9. I bookmarked this when Reeni made it also!! THanks for the reminder that I NEED to make it this year!

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  10. Amy, this looks truly delicious.
    I've never made a pie with sliced zuccinis but I will prepare this one soon.

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  11. Amy, Thanks for visiting my blog! It’s nice to meet you. It looks as if I’m not the only one bombarded with zucchini this summer. Your pie is mouthwatering and I love your lemon zucchini cornmeal cookies. I really have to make those…yum!

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  12. Oh Amy this looks fabulous! While most people at this point are saying 'I'm so tired of all the zucchini I have'....I have yet to make anything with zucchini this summer. And this recipe looks like a good place to start! A perfect light summer meal! : )

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  13. I'm sold with anything the form of a biscuit and this takes it to an entirely new level!

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  14. I went to buy zucchini yesterday and my grocery store didn't have any! I was crushed, wound up buying summer squash instead. This recipe makes me really wish I'd gotten my hands on zucchini. It looks so delicious!

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    1. Zucchini is a type of summer squash, so I think that any (regular zucchini, yellow zucchini, patty pan, yellow squash, etc.) would be perfect in this dish! I'm sure if you have any neighbors with a garden that they'd gladly give you a free one this time of year, too LOL.

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  15. I love zucchini and we're getting boatloads of it at the moment, so I'm always looking for new recipes. I often make a zucchini frittata, but this looks really interesting too - gotta try it! Thanks.

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  16. of course i'm always drawn to dessert recipes making use of zucchini, but this looks really fantastic! for a savory dish. ;)

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