Description
A savory zucchini pie made with eggs, Parmesan cheese, onion, garlic, and baking mix. Perfect for lunch, dinner, or brunch.
Ingredients
Scale
- 3 large eggs
- 1 cup grated Parmesan cheese
- 1/2 cup canola oil
- 1 tablespoon minced fresh parsley
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3 cups sliced zucchini
- 1 cup biscuit or baking mix
- 1 small onion, chopped
Instructions
- Preheat oven to 350°F and grease a 9-inch deep-dish pie plate.
- Whisk eggs, Parmesan cheese, oil, parsley, garlic, salt, and pepper in a large bowl.
- Add zucchini, onion, and baking mix. Stir until combined.
- Pour mixture into prepared pie plate and spread evenly.
- Bake for 25 to 35 minutes until lightly browned and set.
- Cool for 10 minutes before slicing and serving.
Notes
- Pat zucchini dry if it contains excess moisture.
- Allow pie to rest before slicing.
- Store leftovers refrigerated for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 353
- Sugar: 2
- Sodium: 627
- Fat: 27
- Saturated Fat: 5
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 9
- Cholesterol: 104