Crustless Zucchini Pie Recipe
- 1 large onion, finely chopped
- 1/2 cup vegetable oil
- 1/2 cup grated Parmesan cheese
- 4 eggs, beaten
- 1 tablespoon minced fresh parsley
- 3 cups grated zucchini
- 1 cup biscuit/baking mix
- 1 cup (4 ounces) shredded cheddar cheese
- 1. In a bowl, combine the first five ingredients. Stir in the zucchini, biscuit mix and cheese. Pour into two greased 9-in. pie plates. Bake at 350° for 35 minutes or until golden brown. Yield: 2 pies.
1 slice: 204 calories, 16g fat (5g saturated fat), 83mg cholesterol, 267mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 7g protein.
Reviews for Crustless Zucchini Pie
"Teenager approved!! The gooey melted cheese was a hit right out of the oven. This made a great side dish to a pot of chili. I agree with others, if you added ham, it would be a great meal on its own. As a volunteer field editor for Taste of Home I enjoyed recipes that appeal to not only adults but teenagers as well."
"Everyone loved this!"
"This is a yummy use of zucchini! If you're like me, you're always looking for another good recipe for all the zucchini in our garden! This is easy and it was a hit with my family! The perfect combination!!"
"I made a few modifications to the recipe. 1. Used 4 cups (thawed-frozen) zucchini 2. Mexican Cheese 3. 8x8 square pan. Turned out wonderful and nice tasting! I have been looking for a similar recipe using Bisquik, now I'm ready to try some more baking using added extras!"
"My husband and I really liked this dish. It was really easy to put together. I used only 1/3 Cup of oil and it was not oily. I pressed 4 large garlic cloves and added with the zucchini. Also added 2tsp. fresh basil. I sprinkled an extra 1/2 cup of cheddar cheese on top after baking for about 30 minutes. I baked it in one 10 inch deep pie dish and it turned out great. The taste was fantastic, but I think some diced fresh tomatoes would be even better. I'm wondering..... could this be baked and then frozen?"
"I liked that I didn't have to make a crust, or fuss with making the crescent rolls fit my pan. I cut it in half and baked it in an 8 x 8 pan. I added some garlic and because I didn't have parsley, substituted Italian herb mix. My husband really liked this, and wants me to make it as soon as I have more zucchini!"
"This was great! For me it was great to not have to make crust but the biscuit mix formed a light crust on the bottom. I used half the amounts, and baked it in an 8 x 8 pan. I added 2 cloves garlic, and because I didn't have parsley, I used Italian herbs. My husband says he would like me to make again!"
"WE REALLY LIKED THIS RECIPE. I HAVE TRIED SO MANY NEW RECIPES THIS YEAR BUT THIS ONE STANDS OUT AS VERY GOOD."
"I made a half recipe and it fit nicely in one 9" NOT deep-dish pie pan. It took about 45 minutes to cook; 10 minutes longer than the recipe says. I sauted the onion and added a clove of garlic (minced) to the onion. We found this really oily, so next time I will cut the oil in half and up the biscuit mix to 1 1/2 cups for the full recipe; making it moist with milk after that. We also found that each pie serves 2-4 people, not 6; glad we didn't make this for company."
"not as good as I expected- maybe one pie plate would have been better!!!!"
"I think one pie pan would work??"