Crustless Zucchini Pie

Squeeze excess moisture from the grated zucchini before adding it to the pie mixture to prevent a soggy pie.

Try different cheeses such as mozzarella or Swiss for variety.

For a more decadent version, add a drizzle of pesto or sun-dried tomato paste on top before serving.

Try adding a sprinkle of breadcrumbs on top of the pie before baking for extra texture.

Serve the zucchini pie with a dollop of sour cream or Greek yogurt for a little creaminess.

For a spicier kick, add a pinch of red pepper flakes or diced jalapenos to the pie mixture.

Try adding a handful of pine nuts or chopped walnuts for a crunchy addition.

Can I use whole wheat baking mix instead?

You can use whole wheat baking mix as a healthier alternative, though it may result in a slightly denser texture.

Why should I let the zucchini pie cool before serving?

Allowing the pie to cool slightly before serving helps it to set and makes it easier to slice without falling apart.

Can I add other herbs or spices to the zucchini pie mixture?

Yes, you can add other herbs such as dill or basil, or spices like paprika or garlic powder.

How should I store leftover zucchini pie?

Store any leftover zucchini pie in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.

Can I freeze the zucchini pie?

Yes, the zucchini pie can be frozen once baked. Let it cool completely, then wrap tightly in foil or plastic wrap before freezing for up to 2-3 months.

How can I make the zucchini pie more savory?

Add cooked and crumbled bacon, diced ham, or sauteed mushrooms to the zucchini pie mixture for a more savory twist.

Can I add other vegetables to the zucchini pie?

You can add diced bell peppers, shredded carrots, or chopped spinach to the zucchini pie mixture.

How do I know when the zucchini pie is done baking?

The zucchini pie is done when the top is golden brown and a knife inserted in the center comes out clean.

Large Bowl: For mixing together the onion, oil, Parmesan cheese, eggs, parsley, zucchini, biscuit baking mix, and cheddar cheese to create the crustless zucchini pie filling.

Pie Plates (2): Greased and ready to hold the zucchini pie mixture before baking.

Measuring Cups and Spoons: To accurately measure out the chopped onion, vegetable oil, grated Parmesan cheese, biscuit baking mix, and shredded cheddar cheese.

Whisk: To beat the eggs and create a smooth mixture when combining the eggs, onion, oil, Parmesan cheese, and parsley.

Grater: For finely grating the zucchini to be used in the zucchini pie filling. Make sure to squeeze out any excess liquid from the grated zucchini before mixing.

Cooling Rack (optional): If preferred, place the zucchini pie on a cooling rack after baking to help it cool faster and maintain its texture.

Roasted Chicken: Enjoy this zucchini pie with a side of roasted chicken for a well-rounded meal.

Caprese Salad: Add a refreshing caprese salad to your plate along with the zucchini pie. The combination of tomatoes, fresh mozzarella, and basil drizzled with balsamic glaze will lighten up the meal and provide a nice contrast to the rich, cheesy flavor of the pie.

Lemon Garlic Shrimp: the bright flavors of lemon and garlic in shrimp would add a zesty kick to the mellow zucchini pie.