Description
This Crustless Zucchini Pie is a delicious, low-carb savory treat perfect for breakfast, brunch, or a light dinner. Made with fresh zucchini, sharp Cheddar, Parmesan cheese, and a simple biscuit baking mix, this easy-to-make pie is tender, cheesy, and packed with flavor – all without a traditional crust. The combination of tender zucchini and fresh herbs baked into a golden, cheesy pie makes it a crowd-pleaser for any meal.
Ingredients
Scale
Wet Ingredients
- 1/2 cup oil (or melted butter)
- 4 large eggs
- 1-2 tablespoons minced fresh herbs
Dry Ingredients
- 1 cup biscuit baking mix (such as Bisquick)
- 1/2 cup yellow onion, finely chopped (about 1 small)
- 3 cups thinly sliced zucchini (about 3-4 small zucchinis)
- 1 cup shredded sharp Cheddar cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven: 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 overbeating to keep the texture from becoming too spongy.
- Add dry ingredients: Stir in the biscuit baking mix until blended evenly with the wet ingredients.
- Fold in vegetables and cheese: Gently fold in the thinly sliced zucchini, finely chopped onion, shredded sharp Cheddar cheese, and grated Parmesan cheese until all ingredients are fully combined.
- Transfer and bake: Spread the mixture evenly in the prepared pie plate. Bake at 350°F (175°C) for 35 to 45 minutes, or until the pie turns golden brown and is set in the center.
Notes
- Use thinly sliced zucchini to avoid excess moisture and a watery pie.
- You can substitute oil with melted butter for a richer flavor.
- Fresh herbs like thyme, parsley, or basil work well in this recipe depending on your taste.
- Allow the pie to cool slightly before slicing for easier serving.
- Store leftovers in the refrigerator for up to 3 days and reheat gently.
