Sunday Recipes w/ Margi Kyle – Guest Chef: Jodi Fitzgerald, RN, JD – St. Charles Zucchini Pie

by Jodi Squires Fitzgerald, RN, JD 

SUBMITTED BY JODI FITZGERALD – RETIRED RN – ST. CHARLES HOSPITAL – PORT JEFFERSON, LONG ISLAND

Receiving this recipe from the Chef at St. Charles Hospital gives it special meaning for me and my family, transforming it into more than just a favorite treat—it’s become a cherished tradition linked to comfort, care, and shared memories. By holding onto details like original notes or my family’s own tweaks, I can help preserve this legacy for future generations.

St. Charles Zucchini Pie

Ingredients

3 Cups of Thinly Sliced Zucchini or Yellow Squash (I use the Yellow Squash)

1 Small Onion – Chopped

1 Cup of Bisquick

4 Eggs

1/2 Cup of Parmesan Cheese

1/2 Tsp of Oregano

1/2 Tsp Parsley

1/2 Cup of Vegetable Oil

Directions:

• Preheat the oven to 350°F.
• Pour the mixed ingredients into a 9-inch pie pan.
• Bake for 40 to 50 minutes, at 350° F or until the filling is set.
• Optional: After baking, top with warm, undiluted cheddar cheese soup (straight from the can).
• Variation: For added flavor, mix in ½ pound of finely chopped kielbasa before baking.
• Makes 6 servings.

Calories   345 – Fat 27g   Cholesterol 117 mg

Notes: This bakes up as a savory pie that works as a side dish or light main with salad or soup.

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