Betty Crocker Zucchini Pie: A Delicious Weeknight Dinner
A simple and delicious savory crustless pie made with zucchini, onion, and Bisquick, perfect for a quick weeknight dinner.
Equipment
- 9-inch pie dish or 9x13 casserole dish
- large bowl
- oven
Ingredients
- 3 cups zucchini sliced
- 1 onion medium, sliced and diced
- 1 cup Bisquick or biscuit mix
- 4 large eggs
- ½ cup vegetable oil or olive oil
- ½ cup grated parmesan cheese
- 1 teaspoon parsley flakes or finely chopped fresh parsley
- ½ teaspoon garlic powder optional
- ¼ teaspoon salt optional
- ⅛ teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish or 9x13 casserole dish.
- Combine the sliced and diced zucchini and onion with the biscuit mix, eggs, oil, Parmesan cheese, parsley, garlic powder (if using), salt (if using), and pepper in a large bowl. Mix until all ingredients are well combined and the zucchini is evenly coated.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 30 minutes, or until the pie is golden brown and set in the center.
- Let the pie cool for a few minutes before slicing and serving warm.
Notes
Yellow squash can be substituted for half the zucchini, and basil can replace parsley. Various onion types or green onions are acceptable. Pecorino Romano cheese can be used instead of Parmesan, or cheddar cheese can be added for extra flavor. For a crispier top, sprinkle reserved Parmesan cheese on top before baking.