Crustless Zucchini Pie
 
Prep time
Cook time
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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!
Recipe by Simple Life and Home at http://www.simplelifeandhome.com/1251/food/breakfast-cooking/crustless-zucchini-pie/