Description
A delicious and easy crustless zucchini pie made with fresh zucchini, sharp cheddar, and parmesan cheeses, bound together with eggs and a biscuit baking mix for a low-carb, savory dish perfect for any meal.
Ingredients
Scale
Main Ingredients
- 1/2 cup oil (or melted butter)
- 4 large eggs
- 1-2 tablespoons minced fresh herbs (such as parsley, thyme, or basil)
- 1 cup biscuit baking mix (such as Bisquick)
- 3 cups thinly sliced zucchini (about 3-4 small zucchinis)
- 1/2 cup yellow onion, finely chopped (about 1 small onion)
- 1 cup shredded sharp Cheddar cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat Oven and Prepare Pan: Heat your oven to 350°F (175°C) and lightly grease a deep-dish 9-inch pie plate to prevent sticking.
- Mix Wet Ingredients: In a large bowl, blend the oil (or melted butter), eggs, and minced fresh herbs just until combined, being careful not to beat too much to avoid a spongy texture.
- Add Biscuit Mix: Stir in the biscuit baking mix until fully incorporated with the wet ingredients.
- Combine Remaining Ingredients: Fold in the thinly sliced zucchini, finely chopped yellow onion, shredded Cheddar cheese, and grated Parmesan cheese until everything is well mixed.
- Transfer and Bake: Spread the mixture evenly into the prepared pie plate. Bake in the preheated oven for 35 to 45 minutes or until the pie is golden brown on top and set through the center.
- Cool and Serve: Allow the pie to cool slightly before slicing and serving for best texture and flavor.
Notes
- Use thinly sliced zucchini to avoid excess moisture and watery filling.
- Fresh herbs like parsley, thyme, or basil enhance the flavor but can be adjusted to taste.
- Substitute oil with melted butter for a richer flavor.
- Biscuit baking mix provides structure but avoid overmixing to keep a tender texture.
- This pie is great served warm or at room temperature and makes excellent leftovers.
