Description
A savory and easy-to-make crustless zucchini pie featuring fresh herbs, sharp cheddar, and Parmesan cheese baked into a tender, golden custard-like filling. Perfect as a light lunch, brunch, or side dish, this wholesome recipe uses simple ingredients and skips the crust for a gluten-friendly and delicious veggie-forward meal.
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)
- 1 cup biscuit baking mix (such as Bisquick)
- 3 cups thinly sliced zucchini (about 3-4 small ones)
- 1/2 cup yellow onion, finely chopped (about 1 small)
- 1 cup shredded sharp Cheddar cheese
- 1/2 cup grated Parmesan cheese
Herbs & Seasonings
Dry Ingredients
Vegetables
Cheeses
Instructions
- Preheat and Prepare Pie Plate: Heat your oven to 350°F (175°C) and lightly grease a deep-dish 9-inch pie plate to prevent sticking and ease removal.
- Mix Wet Ingredients and Herbs: In a large bowl, combine the oil (or melted butter), eggs, and minced fresh herbs. Stir gently until fully combined, being careful not to overbeat to avoid a spongy texture.
- Add Dry Ingredients: Blend the biscuit baking mix into the wet ingredients until just incorporated, forming a cohesive batter.
- Fold in Vegetables and Cheese: Gently fold in the sliced zucchini, chopped onion, shredded sharp Cheddar, and grated Parmesan cheese until evenly distributed throughout the batter.
- Assemble and Bake: Spread the batter evenly into the prepared pie plate. Bake at 350°F for 35 to 45 minutes until the filling is golden brown and set in the center.
Notes
- For best texture, use thinly sliced zucchini to avoid excess moisture and a watery pie.
- You can substitute the oil with melted butter for a richer flavor.
- Feel free to vary the fresh herbs based on availability and preference; thyme or basil complement zucchini well.
- Allow the pie to cool slightly before slicing for cleaner cuts and better structure.
- This pie can be served warm or at room temperature and pairs well with a simple green salad.
