Zucchini Pie

While I love zucchini pie, I'm really posting this recipe because every time I make it, I have to search my own blog where it hides in the comments of a long ago post to hunt it down. That being said, this is great to make on Sundays and portion out for the week for breakfast or lunch. And those of you with zucchini in your gardens will be all oh my God what the hell do I do with all of this zucchini in a few months, so pin it and enjoy! Thanks to my girl AEB for introducing me to this recipe a few years back.

Ingredients
3 cups zucchini, grated (~1 large or 2 medium, it took me 1.5 big mediums). Squeeze to remove excess water. 
1 small chopped onion or bunch of green onions
1 cup Bisquick (I make my own whole wheat version and use that)
5 large eggs
1/2 cup vegetable oil (coconut oil is okay)
1/2 cup parmesan cheese
1/2 tsp marjoram (if you don't have it, no worries)
1/2 tsp ground mustard
1 tsp parsley 
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/8 tsp pepper

Directions
Preheat oven to 350. Grease a pie dish - I use a Crate & Barrel quiche plate and it fits perfectly.

Dump all ingredients into a big bowl and hand mix, then pour into pie dish. 

Bake for 50 minutes.

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Haikuesday

Zucchini haiku?
Nah. Roger Sterling: Discuss.
His hair is dreamy. 

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