I made a casserole this morning. Here was the original recipe:
Zucchini Onion Pie Recipe
1 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups sliced zucchini
1 cup biscuit/baking mix
1 small onion, chopped
In a large bowl, whisk the first seven ingredients. Stir in the zucchini, baking mix and onion. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 25-35 minutes or until lightly browned. Yield: 6 servings.
I didn’t have zucchini but I had yellow squash to use up.
I didn’t have 3 cups of squash though, so I substituted broccoli to make up the difference.
I didn’t have garlic.
I didn’t have parsley.
I didn’t have canola oil, but I did have vegetable oil.
I had parmesan cheese but not quite 1 cup. I added pimento-cheddar cheese I needed to use up to make the difference.
I didn’t have biscuit/baking mix but I had pancake mix (“Just add water!”) so I used that.
I forgot the eggs.
I made so many substantive changes that I don’t think I can quite call what came out as “Zucchini Onion Pie,” but it sure was tasty!
|Original recipe pie|
|Massively Changed Pie|