Crustless Zucchini Pie
This simple Bisquick crustless zucchini pie is the easiest dish to throw together and my most requested recipe at every family gathering. It's the best way to showcase that summer zucchini but will work any time of the year.
Equipment
- food processor fitted with the shredder attachment or box grater
Ingredients
- 3½ cups shredded zucchini about 1½ medium zucchini
- 4 large eggs, lightly beaten
- ½ cup vegetable oil
- 1 cup Bisquick or other all-purpose baking mix
- 1 cup grated parmesan cheese
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground pepper
Instructions
- Preheat the oven to 350°F. Spray a 9" pie pan or 8" square pan with baking spray.
- Prepare the zucchini:Wash the zucchini and trim off the ends. Leave the skin on and place it in a food processor fitted with the shredding attachment. If you do not have a food processor you can shred the zucchini using the large holes of a box grater. Set aside. No need to squeeze the zucchini. If you want, you can just pat them dry with a paper towel.
- In a large bowl, add the zucchini, eggs, oil, baking mix, parmesan cheese, salt and pepper. Mix to incorporate.
- Pour the prepared zucchini mixture into a 9" pie pan or equivalent (see above). Bake for 40-45 minutes until golden brown on top. Remove from the oven and let cool. Serve warm or at room temperature.
Notes
The zucchini pie can be covered and stored in the refrigerator, for up to 4 days.
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
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