Zucchini Pie

This Zucchini Pie is one of my favorite summer recipes, with tender slices of zucchini baked with onions, fresh herbs, white cheddar, and fresh Parmesan cheese.

Course side, side/vegetable, vegetable casserole

Cuisine Southern

Keyword bisquick zucchini pie, how do you make zucchini pie, how to make a zucchini pie, how to make zucchini pie, zucchini pie bisquick, zucchini pie recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 287kcal

Author Beth Pierce

Ingredients

1 cup Bisquick baking mix
4 large eggs
½ cup unsalted butter, melted and slightly cooled
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh parsley
½ teaspoon salt
½ teaspoon freshly ground black pepper
⅔ cup shredded white cheddar
⅔ cup grated Parmesan
3 cups thinly sliced zucchini
½ cup finely chopped yellow onion

Instructions

Preheat oven to 350°F. Grease a deep-dish 9-inch pie pan.
Stir the baking mix, eggs, melted butter, rosemary, parsley, salt, and pepper in a large bowl.
Stir in the cheddar and Parmesan cheese. Fold in the sliced zucchini and onions.
Spoon the mixture into the prepared pie pan. Bake for 40-45 minutes or until set, golden brown, and puffed up.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave at 50% power for short increments until warm.

Nutrition