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

Sunday Recipe - Zucchini Pie - Guest Chef: Jodi Fitzgerald

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, 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