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Zucchini Pie

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.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 877.5 kcal

Equipment

  • 1 Grater or Food Processor For shredding zucchini
  • 1 Large Mixing Bowl
  • 1 Clean kitchen towel For wringing out liquid from zucchini
  • 1 9-inch Pie plate
  • 1 Whisk or Spatula For mixing ingredients

Ingredients
  

Main

  • 3 cups zucchini shredded
  • 1/2 teaspoon salt
  • 4 large eggs lightly beaten
  • 1 cup baking mix
  • 1/2 cup finely chopped sweet onion
  • 1/2 cup butter melted
  • 1/2 cup shredded white Cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped parsley
  • 1/2 teaspoon ground black pepper

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • 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
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate. Dotdash Meredith Food Studios
  • 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
  • Spread mixture into the prepared pie plate or baking pan. Dotdash Meredith Food Studios
  • 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
  • Enjoy! Dotdash Meredith Food Studios

Notes

Thoroughly wringing out excess liquid from the zucchini is crucial to avoid a soggy pie; the initial salting helps immensely in this process. For a richer flavor profile, consider incorporating a pinch of freshly grated nutmeg or a dash of cayenne pepper for a subtle kick. Ensure the pie is baked until deeply golden and set in the center to achieve optimal texture. This recipe serves well as a side dish or a light main course, and leftovers are excellent warmed. Experiment with different cheese combinations for varied flavor notes, e.g., Gruyère for nuttiness.