Crustless Zucchini Pie
A comforting and nostalgic dish made with fresh zucchini, eggs, and cheese, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup Bisquick mix
- 1 cup shredded cheese (cheddar or your choice)
- 3 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup chopped onion (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Grate the zucchini using a box grater. Squeeze out excess moisture.
- Combine the Bisquick mix, garlic powder, salt, and pepper in a large mixing bowl.
- Mix in the beaten eggs and milk until just combined.
- Fold in the grated zucchini, shredded cheese, and chopped onion (if using).
- Pour into a greased 9-inch pie pan or baking dish.
- Bake for 35-40 minutes, or until golden brown.
- Let it cool for 10 minutes before slicing and serving.
Notes
For a vegan option, try flax eggs or unsweetened applesauce. Can add herbs or other veggies for variations.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg
Keywords: zucchini pie, crustless pie, comfort food, summer recipes, zucchini recipes