Zucchini Pie

I cook when I'm nervous. Something about chopping garlic and making a mess of my kitchen helps to restore my balance. That and a glass, or two, of wine.

Hurricane Sandy is literally on a crash course for my hometown. Where my family lives. My friends. I'm a worrier by nature, so I'm worrying.  Luckily I've got Breaking Amish and Homeland on tonight to distract me.  That and Zucchini Pie, of course. 

Last year, Irene flooded our basement and knocked power out at my in-laws, aunt's, and friends' houses for a week plus. This storm is supposed to pack a punch far worse. I'm hoping they're wrong.

I feel like I'm sitting in a hospital waiting room while someone I love is undergoing surgery. You know, that helpless feeling of endless waiting and anticipation. Bizarre, I know. It just feels strange to be here. In Ohio. Not in NJ. I feel removed and alone and nervous. So I turned to the kitchen. Despite several other things demanding my attention, Zucchini Pie sounded infinitely more appealing. And I'm hoping, since it's even better the second day, it's something my newly picky toddler will eat. 

Zucchini Pie

{recipe From Aunt Fran- not sure where it may have been adapted from}

3 cups zucchini, sliced thin, with skin 

1/2 cup chopped onion

1 clove garlic, cut fine (I used 2)

4 eggs

1/2 cup grated cheese (I used Locatelli Pecorino Romano)

1 cup Bisquik

1/2 cup oil (I used Wesson Canola Oil)

 **you can add bacon bits or crumbled bacon, if desired**

Mix together, pour into greased pie plate and bake @ 350 degrees for 1 hour or until brown (only took about 45-50 minutes in my oven)

Enjoy!  Delicious for breakfast, lunch, or dinner, served hot or cold! Yum!