Zucchini Biscuit Pie

Ingredients

• 3 cups sliced zucchini, 1/4-inch thick
• coarse salt
• 3 eggs
• 3/4 cup grated Parmesan cheese
• 1/4 cup canola oil
• 1/4 cup whole milk
• 2 tablespoons chopped fresh basil
• 1 garlic clove, minced
• 1/8 teaspoon pepper
• 1 small onion, chopped
• 1 cup all-purpose flour
• 2 teaspoons baking powder

Instructions

1. A 1/2 to 1 hour ahead of time toss zucchini slices with a 1/2 teaspoon coarse salt in a colander over a bowl to drain.
2. Preheat oven to 350 degrees F. Grease a 9-inch deep dish pie pan.
3. In a large bowl whisk the eggs, parmesan, oil, milk, basil, garlic and pepper. Gently stir in the zucchini, onion, flour and baking powder, tossing until the batter comes together and all the zucchini is coated.
4. Pour into the pie plate and arrange with a spoon so the zucchini lays flat and even.
5. Bake at 350° for 25-30 minutes or until lightly browned on top. Serve warm or at room temperature. Store leftovers in refrigerator.