My Grandma’s Easy Bisquick Zucchini Pie Is a Staple at My Family Potlucks

The best way to use summer zucchini!

Summer potlucks in my family aren’t really what most people would call “normal.” We don’t get together on one Saturday for a family reunion or a Fourth of July barbecue; instead, we see each other nearly every weekend at a family lakehouse.

Because our weekly “potlucks” are essentially a revolving door of people in a three-day-long affair, we have to switch up the menu often. Otherwise, by the end of the summer everyone is sick of hamburgers and hot dogs. That’s why, in between the grilled favorites, we’re serving up some (maybe) unconventional meals that have since turned into our potluck staples.

Even dishes like my mom’s pierogi lasagna and Mississippi pot roast have made their way into the rotation. Then, on those even bigger holiday weekends, we have to pull out the extra stops—I’m talking strawberry pretzel salad, ho ho cake, and my grandma’s zucchini pie.

Similar to the beloved, five-ingredient pierogi lasagna, my grandma’s zucchini pie is a casserole-like dish that comes together quickly with minimal ingredients.

The key ingredient, though, is Bisquick baking mix. The baking mix does all the heavy lifting, so you don’t have to worry about a soggy-bottomed pie crust or a watery, un-set quiche.

Her few-ingredient zucchini pie has everything you’d expect from a traditional one—including zucchini, onion, Parmesan cheese, spices, eggs, and oil—but she uses an additional ingredient that I think makes her recipe top-notch. She includes chopped pepperoni for extra flavor.

The recipe is essentially only two steps and ready in about 45 minutes, so it’s an incredibly easy dish to throw together before the potluck (or weekend trip). We typically serve it as a side dish, but it makes a great breakfast or lunch, too.

Since my mom and I have taken over the cooking, sometimes we’ll add chopped bell peppers, if we have them, for some extra vegetables, but the recipe is perfect as-is.

It’s a great make-ahead dish that can be reheated in the oven or microwave. However, if you’re making it ahead of time, my tip is to bake the casserole until the top is completely browned—the vegetable oil and pepperoni grease can cause it to become soggier as it sits in the fridge.

Here's how to make my family-favorite, three-step zucchini pie.

My Grandma's Zucchini Pie

Ingredients:

• 3 cups diced zucchini, patted dry

• 1 onion, chopped

• 1 cup pepperoni, chopped

• 4 eggs, beaten

• 1/2 cup vegetable oil

• 1 cup baking mix

• 1/2 cup grated Parmesan cheese

• 1/2 teaspoon oregano

• 1/2 teaspoon garlic powder

• 1/4 teaspoon pepper

Instructions:

1. Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish.

2. Combine zucchini, onion, pepperoni, eggs, vegetable oil, baking mix, Parmesan cheese, and spices in a bowl. Transfer to the prepared dish.

3. Bake until browned, about 30 minutes.

Read the original article on All Recipes.