Zucchini Pie
This crustless zucchini pie is a simple, savory dish that highlights tender zucchini, sweet onion, and a blend of Parmesan and cheddar cheeses. It’s easy to prepare and makes a satisfying entrée for family dinners or potlucks.
Course: Entrée
Cuisine: American
Servings: 8
Ingredients
- 1 c. Bisquick baking mix (Heart Smart recommended)
- 4 lg. eggs lightly beaten
- 1/2 c. vegetable oil
- 1/2 c. grated Parmesan cheese
- 1/2 c. shredded cheddar cheese
- 1/2 c. diced sweet Walla Walla onion
- 2 med. zucchini sliced very thin (about 3 cups)
Instructions
-
Preheat the oven to 350°F (175°C). Lightly spray a 9-inch pie plate with cooking spray and set aside.
-
Using a mandolin or a sharp knife, slice the zucchini very thinly (about 1/16 to 1/8 inch). You should have roughly 3 cups of thin slices.
-
Place the baking mix in a large bowl and make a well in the center. Add the beaten eggs, vegetable oil, Parmesan, cheddar, and diced onion. Stir until combined, then fold in the sliced zucchini, tossing gently so the slices are evenly coated.
-
Spread the mixture evenly into the prepared pie plate. Bake for 40–45 minutes, or until the pie is set in the center and golden brown on top. Let cool for a few minutes before slicing and serving.