This zucchini pie is a little like a crustless quiche, a little like a savory pie — the best of both! This was my grandmother's recipe, and we still love to make it to this day.
Ingredients
- zucchini: 3 cups (shredded)
- salt: 0.5 tsp
- eggs, lightly: 4 piece (beaten)
- baking mix: 1 cup
- sweet onion: 0.5 cup (finely chopped)
- butter: 0.5 cup (melted)
- white Cheddar cheese: 0.5 cup (shredded)
- Parmesan cheese: 0.5 cup (grated)
- fresh rosemary: 1 tsp (chopped)
- parsley: 1 tsp (chopped)
- ground black pepper: 0.5 tsp
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Place shredded zucchini in a bowl and toss with 1/2 teaspoon salt; let stand for 15 minutes. Transfer into a clean kitchen towel and wring out excess liquid into the sink. Dotdash Meredith Food Studios
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate. Dotdash Meredith Food Studios
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Combine zucchini, eggs, baking mix, onion, melted butter, Cheddar cheese, Parmesan cheese, rosemary, parsley, and pepper in a large bowl; mix well. Dotdash Meredith Food Studios
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Spread mixture into the prepared pie plate or baking pan. Dotdash Meredith Food Studios
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Bake in the preheated oven until golden brown and a knife inserted in the center comes out clean, about 45 minutes. Dotdash Meredith Food Studios
