Zucchini Pie for Breakfast, Lunch or Dinner!

Is it correct to call something a “pie” if it is crustless and baked in a square pan?  Well, that’s what we have always called this wonderful recipe that I have enjoyed since I was a kid.  Back then, my eighty-five year-old grandfather lived with us and tended a large garden in our backyard.  He took such good care of the garden, there was never a weed to be found.  Sometimes he would yell at us in Italian if we had to run in and retrieve a ball.  I remember him stringing-up his old pair of long underwear to scare away the birds, but that only lasted a day until my mom made him take it down.  She must have had this recipe memorized during July and August when the zucchini harvest was in full swing! 

Enjoy this time-tested recipe by clicking on the “Recipe Rescue” page (**Note: this recipe has been removed at this time to make room for another recipe rescue**).  The oil in the recipe has been cut in half from the original – it simply was not necessary to have so much oil.  Although I cut the fat by reducing the oil, I increased the amount of cheese from the original recipe.  To lighten things up, use less cheese or 50% low-fat cheeses.  Or, try just 1/4 cup of grated parmesan – the strong flavor goes a long way.  And hey, there’s no crust, so that saves a ton of fat right there.  This zucchini pie can be enjoyed as a side dish or a light lunch or dinner.  I have been known to eat it cold for breakfast as well – enjoy!

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