Description
Zucchini Pie is a savory, cheesy zucchini bake with a built-in biscuit crust that makes for the ultimate summer comfort dish. Easy to prepare and full of fresh flavor, this crustless pie combines zucchini, herbs, eggs, and Parmesan into a golden, satisfying slice that’s great hot or cold—for breakfast, lunch, or dinner.
Ingredients
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3 large eggs
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1 cup (90 g) grated Parmesan cheese
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½ cup (120 ml) canola oil
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1 tablespoon (4 g) minced fresh parsley
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1 garlic clove, minced
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¼ teaspoon (1.5 g) salt
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⅛ teaspoon (0.5 g) black pepper
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3 cups (360 g) sliced zucchini
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1 cup (120 g) biscuit or baking mix
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1 small onion, chopped
Instructions
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Preheat oven to 350°F (175°C). Grease a 9-inch deep-dish pie plate.
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In a large bowl, whisk together eggs, Parmesan, canola oil, parsley, garlic, salt, and pepper.
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Stir in sliced zucchini, biscuit mix, and chopped onion until well combined.
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Pour the mixture into the greased pie plate and smooth the top.
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Bake for 25–35 minutes, or until golden brown and set in the center.
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Let cool slightly before slicing. Serve warm, chilled, or at room temperature.
Notes
For a homemade biscuit mix: combine 1 cup flour, 1 tsp baking powder, and a pinch of salt.
Squeeze excess moisture from zucchini for better texture.
Swap in other cheeses like cheddar or mozzarella.
Optional add-ins: bell pepper, bacon, or chopped spinach.
Freezer-friendly; wrap slices for future meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Savory Pie
- Method: Baked
- Cuisine: American