Description
This Crustless Zucchini Pie is a savory and moist dish perfect for a light meal or side. It features thinly sliced zucchini combined with a simple batter of eggs, oil, biscuit baking mix, and flavorful cheeses, baked until golden and bubbly. The pie is easy to prepare and provides a delicious way to enjoy fresh summer zucchini without the heaviness of a traditional pie crust.
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 zucchini)
- 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 together until just combined. Be careful not to beat too vigorously, as over-mixing can make the pie texture too spongy.
- Add baking mix: Stir in the biscuit baking mix until fully incorporated to form the base batter.
- Incorporate vegetables and cheese: Gently fold in the thinly sliced zucchini, finely chopped onion, shredded sharp Cheddar cheese, and grated Parmesan cheese until evenly combined.
- Bake the pie: Pour the mixture into the prepared pie plate and spread it evenly. Bake in the preheated oven at 350°F for 35 to 45 minutes, or until the pie turns golden on top and is set in the center.
Notes
- Use thinly sliced zucchini to avoid excess moisture that can make the pie watery.
- Substitute oil with melted butter for a richer flavor.
- Fresh herbs like parsley, thyme, or basil work well for added freshness.
- Check doneness by inserting a toothpick in the center; it should come out clean.
- Let the pie cool for a few minutes before slicing to help it set.
