Crustless Zucchini Pie slice

I’ve already posted a fabulous recipe for zucchini pie, and some of you might be asking, “Why is she posting another zucchini pie recipe…and one without a crust to boot?”

The answer? Because Saturday night, I needed to make a breakfast casserole for our lifegroup at church Sunday morning, but I didn’t realize that the family ate almost all my eggs Saturday morning for breakfast! We spent half the day at IKEA (sooo fun!), and there was no way I was heading out to the store late in the evening to buy more eggs.

Crustless zucchini pieI knew I had plenty of zucchini (frozen from the summer harvest) and enough eggs to make my impossibly easy zucchini pie, but I was missing a key ingredient: crescent rolls for the crust. That’s when I came across this crustless zucchini pie at tasteofhome.com.

While I still love my original zucchini pie recipe, this one is great in a pinch. Even better, this crustless zucchini pie couldn’t be easier to make. Just throw the ingredients in the bowl, mix, and bake. The result? A crustless, no-fuss quiche.

Ingredients:
1 large onion, finely chopped
1/2 cup vegetable oil
1/2 cup grated Parmesan cheese
4 eggs, beaten
1 tablespoon minced fresh parsley (I used dried parsley, which worked just fine)
3 cups grated zucchini
1 cup Bisquick (Note: be sure to check for Bisquick coupons before baking!)
1 cup shredded cheddar cheese

Instructions:
In a bowl, beat the eggs. Add the onion, vegetable oil, Parmesan cheese, and parsley. Stir in the zucchini, Bisquick and cheese. Pour into two, greased 9-inch pie plates. Bake at 350 degrees for 35 minutes or until golden brown.

Notes for next time: While this recipe definitely worked as a last-minute breakfast casserole, I might experiment with a bit of ground mustard or a pinch of garlic salt to add a bit more flavor. That said, the biscuit taste is great, and you can’t beat how easy it is to make!

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Here’s the printable version:

Crustless Zucchini Pie
 
Prep time
Cook time
Total time
 
This crustless zucchini pie couldn’t be easier to make. Just throw the ingredients in the bowl, mix, and bake. The result? A crustless, no-fuss quiche.
Author:
Recipe type: Brunch
Cuisine: American
Serves: 8
Ingredients
  • 1 large onion, finely chopped
  • ½ cup vegetable oil
  • ½ cup grated Parmesan cheese
  • 4 eggs, beaten
  • 1 tablespoon minced fresh parsley (I used dried parsley, which worked just fine)
  • 3 cups grated zucchini
  • 1 cup Bisquick
  • 1 cup shredded cheddar cheese
Instructions
  1. In a bowl, beat the eggs. Add the onion, vegetable oil, Parmesan cheese, and parsley. Stir in the zucchini, Bisquick and cheese. Pour into two, greased 9-inch pie plates. Bake at 350 degrees for 35 minutes or until golden brown.
  2. Notes for next time: While this recipe definitely worked as a last-minute breakfast casserole, I might experiment with a bit of ground mustard or a pinch of garlic salt to add a bit more flavor. That said, the biscuit taste is great, and you can’t beat how easy it is to make!

 

9 Responses to Crustless Zucchini Pie

  1. dani says:

    try using a light bechamel instead of bisquick

  2. Susie says:

    So I want to try. But I have pancake mix. Would that work.

  3. JM says:

    Can this be frozen?

  4. April says:

    Do you think this recipe would have to be altered is you used egg beaters?

  5. Diane Szlucha says:

    Love this!! Would even try cooked bacon bits in it . Perhaps it just needs some salt and pepper in it. My husband would like some hot in it so I guess I would put some bits of jalapeno in one of the pies for him.

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