Description
This delicious Crustless Zucchini Pie is a savory, cheesy dish perfect for a light lunch or a side to your dinner. Made with fresh zucchini, sharp Cheddar, and Parmesan cheeses, it’s easy to prepare and baked to a golden perfection. Its crustless design keeps it lower in carbs while maintaining a rich, satisfying texture that zucchini lovers will enjoy.
Ingredients
Scale
Wet Ingredients
- 1/2 cup oil (or melted butter)
- 4 large eggs
- 1-2 tablespoons minced fresh herbs (such as parsley, thyme, or basil)
Dry Ingredients
- 1 cup biscuit baking mix (such as Bisquick)
Main Ingredients
- 3 cups thinly sliced zucchini (about 3-4 small zucchini, preferably thin to avoid watery pie)
- 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 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, eggs, and minced fresh herbs until just combined. Avoid beating too much to prevent a spongy texture.
- Add Biscuit Mix: Gently blend in the biscuit baking mix until incorporated into the wet mixture.
- Fold in Vegetables and Cheese: Carefully fold in the thinly sliced zucchini, finely chopped onion, shredded Cheddar cheese, and grated Parmesan cheese until everything is evenly combined.
- Bake the Pie: Pour the mixture into the prepared pie plate and bake at 350°F (175°C) for 35 to 45 minutes, or until the pie is golden brown and set in the center.
Notes
- Use thinly sliced zucchini to avoid a watery pie.
- Fresh herbs add flavor but can be adjusted to taste or omitted if unavailable.
- Substitute oil with melted butter for a richer taste.
- Check pie around 35 minutes to avoid overbaking.
- Allow pie to cool slightly before slicing for easier serving.
