SWISS ZUCCHINI PIE
4 eggs, beaten
1 cup Bisquick
1 small onion, diced
1 carrot, grated on a box grater
½ cup vegetable oil
1 teaspoon Dish off the Block Ciao Bella Italian Seasoning
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1 ½ cups Jarlsberg (or good quality Swiss cheese), shredded
1 tablespoon fresh thyme leaves, stripped from the stem (plus more for garnish)
1 medium zucchini, sliced into very thin rounds (about 3 cups)
Preheat oven to 350 degrees. Coat a 9” or 10” pie plate with non-stick cooking spray.
Combine all of the ingredients (reserve ¼ cup of the cheese), except the zucchini in a large bowl and mix to combine. Fold in the zucchini until all of the slices are evenly coated. Place this mixture into the prepared pie plate and spread into an even layer. Top with the reserved cheese.
Bake for 50 minutes – 1 hour until puffed and golden brown. A knife inserted in the center should come out clean. Let rest for 10-15 minutes and cut into wedges and garnish with thyme sprigs.
Delicious hot or at room temperature. Great for breakfast, brunch, as a side dish, on a buffet, etc….