Light Eating, Sides, Vegetarian

Crustless Zucchini Pie


  • 1 large onion, finely chopped
  • 1/2 cup vegetable oil
  • 1/2 cup grated Parmesan cheese
  • 4 eggs, beaten
  • 1 tablespoon minced fresh parsley
  • 1 tsp dried thyme, optional
  • 2 tsps herbes de provence, optional
  • 3 cups grated zucchini, juice pressed out
  • 3 lg carrots, grated, optional
  • 2 cups thinly sliced mushrooms, optional
  • 1 cup Bisquick baking mix
  • 1 cup shredded cheddar cheese


In a bowl, combine the first five ingredients. Stir in the zucchini, carrots, mushrooms, biscuit mix and cheese. Pour into two greased 9″ pie plates. Bake at 350 F for 35 minutes or until golden brown. (I use one 10″ pan and bake for 45 mins).


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