August Festivals Guide: Food trucks, food trucks, food trucks!

Yellow squash and zucchini pie


3 eggs
1 cup grated parmesan cheese
1/2 cup oil
1 Tablespoon fresh parsley, minced
1 garlic clove, chopped
1/4 teaspoon salt and pepper
1 cup zucchini, sliced and cut in half
1 1/2  cups yellow squash, sliced and cut in half 
1 cup biscuit/baking mix
1  small onion, chopped
Preheat oven to 350-degrees. In a large bowl, whisk together eggs, parmesan cheese, oil, parsley, garlic, salt and pepper. Stir in zucchini and squash slices, baking mix and onion.  Pour into a 9-inch deep dish pie pan that has been sprayed lightly with a non-stick cooking spray. Bake pie for 25 to 35 minutes or until lightly browned.  Cut into wedges to serve.