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Zucchini Onion Pie

Zucchini onion pie with a crustless, custard-like bake and a deeply golden top. Thin-sliced zucchini and finely diced onion stay visible through the surface for a savory summer pie slice.
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Prep Time 20 minutes
Cook Time 45 minutes
resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Zucchini onion pie base
  • 4 cup zucchini Thinly sliced (about 4 medium).
  • 1 onion Medium; finely diced.
  • 4 eggs Beaten.
  • 0.5 cup vegetable oil
  • 0.5 cup parmesan cheese Grated.
  • 1 cup Bisquick baking mix
  • 1 cup sharp cheddar cheese Shredded.
  • 2 tbsp fresh parsley Chopped.
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • salt To taste.
  • black pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350°F and grease a 9-inch pie dish or 9x9 baking pan.
  2. Mix the eggs and vegetable oil together until fully combined.
  3. Stir in the Bisquick baking mix, parmesan cheese, sharp cheddar cheese, parsley, Italian seasoning, garlic powder, salt, and black pepper until a thick batter forms.
  4. Fold in the thinly sliced zucchini and the finely diced onion until evenly coated.
  5. Pour the mixture into the prepared dish and spread it out evenly.
  6. Bake at 350°F for 40–45 minutes, until the top is deeply golden and a toothpick inserted in the center comes out clean.
Rest and serve
  1. Rest the pie for 10 minutes before slicing, so the crustless custard sets and holds its shape.

Notes

For cleaner slices, let the baked pie sit the full 10 minutes before cutting. Refrigerate leftovers in an airtight container for up to 4 days; rewarm slices in a 325°F oven until heated through. Freezing is not recommended because the egg-custard texture can get watery upon thawing. For a lower-fat option, use reduced-fat cheese (and a lighter oil) while keeping the baking mix and seasonings the same.