Description
This Bisquick Zucchini Pie is a delightful savory dish combining tender zucchini, flavorful cheeses, and fresh herbs baked into a golden, satisfying pie. Perfect as a light lunch, side dish, or vegetarian entrée, this easy-to-make recipe uses simple ingredients and a quick preparation method to deliver comfort and taste in every bite.
Ingredients
Scale
Vegetables and Herbs
- 3 cups thinly sliced zucchini
- 1/2 cup chopped onion
- 2 tablespoons chopped fresh parsley
Cheeses
- 3/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Dry Ingredients and Spices
- 1 cup Bisquick mix
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
Wet Ingredients
- 1/2 cup vegetable oil
- 4 large eggs
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish generously to prevent sticking, then set it aside for later use.
- Combine Vegetables and Herbs: In a large mixing bowl, place the thinly sliced zucchini, chopped onion, grated Parmesan cheese, shredded mozzarella cheese, and chopped fresh parsley. Mix these ingredient gently to blend their flavors.
- Add Seasonings: Sprinkle salt, black pepper, dried oregano, and garlic powder evenly over the vegetable and cheese mixture. Toss all ingredients together thoroughly to ensure consistent seasoning throughout.
- Prepare the Batter: In a separate bowl, whisk together the Bisquick mix and vegetable oil until smooth. Then, add the four large eggs, continuing to whisk until you achieve a uniform, smooth batter with no lumps.
- Combine Batter with Vegetables: Pour the Bisquick batter over the zucchini mixture. Stir gently but completely to coat all the vegetables and cheese evenly with the batter.
- Transfer to Pie Dish: Pour the combined mixture into the prepared 9-inch greased pie dish. Use a spatula to spread the mixture evenly across the dish, smoothing the top as needed.
- Bake the Pie: Place the pie dish in the preheated oven and bake for 35 to 40 minutes. Bake until the pie becomes golden brown on top and is cooked through. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool and Serve: Allow the zucchini pie to cool slightly after baking. This helps it to set, making it easier to slice. Serve warm for the best flavor and texture experience.
Notes
- You can customize this pie by adding cooked bacon or ham for a non-vegetarian version.
- For a gluten-free alternative, substitute Bisquick with a gluten-free baking mix.
- If zucchini is watery, consider salting and draining it before mixing to avoid a soggy pie.
- Serve the pie warm or at room temperature with a fresh green salad for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
