Ingredients
4 cups shredded zucchini (about 2–3 medium zucchinis)
1 cup baking mix (like Bisquick) or all-purpose flour with 1.5 tsp baking powder
4 large eggs, lightly beaten
1/2 cup vegetable oil or melted butter
1/2 cup finely chopped onion
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
1 cup shredded sharp cheddar cheese
1 teaspoon dried oregano or fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease a 9 or 10-inch pie plate or a square baking dish with butter or non-stick spray.
Step 2: Place the shredded zucchini in a colander and sprinkle with a little salt. Let sit for 10 minutes, then squeeze firmly with a clean kitchen towel to remove as much moisture as possible.
Step 3: In a large mixing bowl, combine the beaten eggs and vegetable oil. Whisk until well combined.
Step 4: Stir in the chopped onion, minced garlic, Parmesan cheese, shredded cheddar cheese, oregano, salt, and pepper.
Step 5: Add the shredded zucchini and the baking mix (or flour mixture) to the bowl. Stir until all ingredients are just combined; do not overmix.
Step 6: Pour the mixture into the prepared baking dish and spread it evenly with a spatula.
Step 7: Bake for 40-45 minutes, or until the center is set and the top is a beautiful golden brown.
Step 8: Remove from the oven and let the pie rest for 10 minutes before slicing. This allows the structure to set so you get clean slices.
Notes
For a lower-carb version, replace the baking mix with 1 cup of almond flour and an extra egg. Ensure the zucchini is very dry!
- Prep Time: PT15M
- Cook Time: PT45M
- Category: Side Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 245 kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 95mg
Keywords: zucchini pie recipes, savory zucchini pie, summer squash recipes, garden zucchini recipes
