No Crust Zucchini Pie

Gingerbee's Note:

This came from a Bisquick box in 1983 and I make it over and over again and my family loves it till today. A quick and easy lunch or as an appetizer, you'll love this as well.

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Serves: 8

Yield: 1.0 14" pan

• 3 cups grated zucchini
• 1 cup Bisquick
• ½ cup canola oil
• 4 eggs (beaten)
• ½ cup chopped onion
• ¾ cup parmesan cheese (grated)
• 1 cup mozzarella cheese (grated)
• 3 tablespoons parsley (chopped)
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ teaspoon garlic powder

Directions:

1. In a large mixing bowl, grate zucchini; set aside.
2. Combine Bisquick, oil, eggs and mix well.
3. Add zucchini, onion, cheeses, parsley, salt and pepper.
4. Pour zucchini batter into a greased 9" x 14" baking pan, then place fresh tomato slices on top; sprinkle with more mozzarella before placing in oven.
5. Preheat oven to 350 degrees and bake for 45 minutes.
6. Center will be slightly firm to the touch and color will be light golden in color.
7. Note: I've cut the prep-time by placing all the ingredients (not zucchini) in the food processor and then mixing in the zucchini at the last before placing in the baking pan.

Reviews

[Tata]

This was great!! The only thing I would change is to double it to bake in a 9 x 13. One recipe in the 9 x 13 made it awfully thin.

[gwynn]

Very good zucchini pie. I like using the bisquick instead of a pie crust. Quick and easy. Thanks for posting this recipe.

[lexrn manzi]

Very tasty! I'm going to experiment with reducing the amount of oil and see what happens...