The Gluten-Free Zucchini “Impossible Pie or Muffins”!
I’m sure many of you have heard of the “Impossible Pie”, which has been around for years and years. What made it seem impossible, was the fact that you’d put all of the mixed ingredients in a pie pan, without a crust or any dough on the bottom, and bake it. The results were amazing…you had a dish that seemed to have a crust, even though you hadn’t actually prepared one.
Well, we have a variation that pleases even more! We combined all of the ingredients, the same way that you did for the pie, only put the batter in greased muffin tins, and they became a fabulous appetizer for a party, or even a light snack just for the family.
Now, that recipe was made using the traditional Bisquick.
I took the recipe, and tweeked it using the Gluten-Free Bisquick, and
“Ta-dah!, we have a Gluten Free version. Please give it a try. They really are great!!
Pre-heat oven to 350 degrees.
2 Zucchini, about 7 in. in length or 1 large one, peeled and diced into small pieces
1 small Onion, diced
¼ cup Vegetable or Canola Oil
4 lg. Eggs
1 ½ cups Gluten Free Bisquick
½ cup Shredded Cheddar or American Cheese, or Dairy-free sub, such as Daiya “Cheddar”
½ teas Fresh Parsley , chopped fine
Dash of Salt & Pepper
1/2 cup Milk, or bit more if too dry.
Combine the Bisquick, Eggs and Oil in a lg. bowl and when well blended, add the remaining ingredients, stirring in the cheese last.
Either spray your muffin pan with a G-F Vegetable Spray, or grease with Margarine. Using a scoop, place the batter in each compartment until ¾ filled. If you’d rather make this as the “Impossible Pie”, then just grease a pie pan ( we like the clear glass Pyrex ones) and pour the batter in. The pie needs to bake for approx. 45 – 50 minutes at 350 degrees.
Bake the muffins at 350 degrees for approx. 30 minutes. All ovens vary…the toothpick test works here. If it comes out dry, they’re done.
Cool on a wire rack…Watch them disappear!