Crustless Zucchini Pie Recipe
This Crustless Zucchini Pie is the ultimate easy zucchini recipe—quick to prep, packed with flavor, and perfect for summer. Made with sliced zucchini, cheddar, and biscuit mix, it’s cheesy, satisfying, and totally fuss-free.
Servings: 8 slices
Ingredients
- ½ cup oil OR melted butter
- 4 large eggs
- 1-2 tablespoons minced fresh herbs I like to use a blend of soft herbs; parsley, chives, oregano, sage, basil, thyme… whatever you have on hand; or skip/use ½ teaspoon dried if that's what you have! Anything goes!
- 1 cup biscuit baking mix such as Bisquick
- 3 cups thinly sliced zucchini about 3-4 small ones; I try to avoid thick zucchini so the pie doesn't turn out watery!
- ½ cup yellow onion finely chopped (about 1 small)
- 1 cup shredded sharp Cheddar cheese
- ½ cup grated Parmesan cheese
Instructions
- Heat your oven to 350°F and lightly grease a deep-dish 9-inch pie plate.
- In a large bowl, blend oil, eggs and herbs until combined (do not beat too much, or the dish will become too spongy - just until fully combined). Blend in biscuit baking mix.½ cup oil, 4 large eggs, 1-2 tablespoons minced fresh herbs, 1 cup biscuit baking mix
- Fold in the remaining ingredients until combined and spread in the prepared pie plate.3 cups thinly sliced zucchini, ½ cup yellow onion, 1 cup shredded sharp Cheddar cheese, ½ cup grated Parmesan cheese
- Bake at 350°F for 35 to 45 minutes, until golden.
Video
Notes
Use small, thin zucchini for best texture—large ones may turn watery. Slice thinly (a mandolin helps). Any soft herbs work. Cheddar and Parmesan are my go-to, but feel free to use what you like or have on hand! Corn, Feta cheese, roasted red peppers or olives are delicious additions, too!
Homemade Bisquick: Combine 1 scant cup flour, 1 teaspoon baking powder and 1 teaspoon salt in a bowl. Cut in 1 tablespoon butter or oil until the mix is slightly crumbly. That's it!