Description
This Bisquick Zucchini Pie is a savory, cheesy dish combining tender zucchini and onion with Parmesan and mozzarella cheeses, all bound together with a quick Bisquick batter. Baked until golden and fluffy, it’s perfect as a comforting vegetarian main or side dish.
Ingredients
Scale
Vegetables
- 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 & 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish thoroughly to prevent sticking and set aside.
- Combine Vegetables and Herbs: In a large mixing bowl, add the thinly sliced zucchini, chopped onion, grated Parmesan cheese, shredded mozzarella cheese, and chopped fresh parsley. Mix gently to combine all the ingredients evenly.
- Add Seasonings: Sprinkle salt, black pepper, dried oregano, and garlic powder over the vegetable and cheese mixture. Toss everything together carefully to distribute the spices evenly throughout the mixture.
- Make the Batter: In a separate bowl, whisk together the Bisquick mix and vegetable oil until smooth. Then add the eggs, continuing to whisk until you have a consistent, smooth batter.
- Combine Batter with Vegetables: Pour the prepared Bisquick batter over the zucchini mixture. Stir thoroughly until all the vegetables, cheeses, and herbs are evenly coated with the batter.
- Assemble the Pie: Transfer the combined mixture into the greased 9-inch pie dish. Use a spatula to spread it out evenly, ensuring the mixture is uniformly distributed in the pan.
- Bake the Pie: Place the pie dish in the preheated oven and bake for 35 to 40 minutes. Bake until the pie is golden brown on top and a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool and Serve: Remove the pie from the oven and allow it to cool for a few minutes before slicing. Serve warm for the best flavor and texture.
Notes
- For extra flavor, consider adding a pinch of crushed red pepper flakes or fresh basil to the vegetable mix.
- You can substitute the vegetable oil with olive oil for a richer taste and healthier fat profile.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Make sure to slice the zucchini thinly to ensure even cooking.
- If you prefer a lower-fat option, reduce the amount of cheese or use lower-fat cheese varieties.
