Sometimes, Facebook comes through with a nugget of gold. Today is one of those days.

I was recently scrolling through Facebook and spotted a recipe someone reposted for a zucchini pie. It’s the season for zucchini and we’ve gotten them from Caleb’s job and friends growing them in the garden so it’s no surprise a recipe would pop up using them.

Turns out the recipe is from The Seasoned Mom. A food blog online. It’s pretty simple as well. Slice or dice 3 cups of zucchini and mix it with Bisquick batter and onions, cheese, a little oil, eggs, and salt and pepper. Bake it in a pie pan at 350F for 35-40 mins and its ready to go.

I attempted this in a cupcake tin instead to try and make it more portable and sharable. This turned out to be a mistake. While this recipe is super easy and satisfying, the batter stuck to the muffin liners and I lost most of it while trying to eat it. While it still tastes and smells really really great warmed up, it’s not as good as it would’ve been had I followed the instructions and made it in a pie pan. Some experiments don’t work out. I’m saving the recipe and I’m ready to try it again (maybe after I finish eating all these first!)