This Zucchini and Cheese Savory Pie is a perfect way to enjoy a tasty, veggie-packed meal that’s easy to prepare and adaptable for various preferences. With layers of thinly sliced zucchini, sweet onions, and a delicious blend of Parmesan and cheddar cheeses, this dish comes together beautifully with the help of Bisquick or any similar baking mix. Whether you’re looking for a brunch dish, a light dinner, or a potluck favorite, this pie will satisfy with its moist texture and cheesy goodness.
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Total Time: 55 minutes
Ingredients:
- 1 cup Bisquick (or other all-purpose baking mix)
- ½ cup vegetable oil
- 4 eggs
- ½ teaspoon kosher salt
- ½ cup grated Parmesan cheese
- ½ cup grated cheddar cheese
- 3 cups thinly sliced zucchini
- 1 small sweet onion, diced
Instructions:
- Preheat Oven: Preheat your oven to 350°F (180°C). Lightly spray a deep-dish 9-inch pie plate with cooking spray and set it aside.
- Prepare the Batter: In a large bowl, whisk together Bisquick, vegetable oil, eggs, and kosher salt until smooth.
- Add the Cheese: Stir in the grated Parmesan and cheddar cheeses until well incorporated.
- Add Vegetables: Fold the thinly sliced zucchini and diced onion into the mixture, ensuring everything is evenly distributed.
- Transfer to Pie Plate: Pour the mixture into the prepared pie plate, spreading it out evenly.
- Bake: Bake for 40-45 minutes or until the pie is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the pie to cool slightly before slicing. Serve warm, at room temperature, or even cold from the fridge!
Serving Suggestions:
- Serve slices of this zucchini pie with a fresh green salad or roasted vegetables for a complete meal.
- Pair with a dollop of sour cream or Greek yogurt on top for added richness.
- Garnish with freshly chopped herbs like parsley, basil, or thyme to enhance the flavor and add a pop of color.
Cooking Tips:
- If you want a lighter version, try reducing the vegetable oil to ¼ cup. It will still be moist, though a bit less rich.
- Experiment with different cheeses! Swap out the cheddar for Monterey Jack, Swiss, Gruyère, or Colby-Jack for a different flavor profile.
- Want a stronger cheesy taste? Increase the cheese amounts or opt for sharp cheddar.
- For a gluten-free option, use a gluten-free baking mix like Gluten-Free Bisquick and make sure your other ingredients are certified gluten-free.
Nutritional Benefits:
- Zucchini is rich in fiber and vitamin C, contributing to a healthy immune system and digestive health.
- Eggs provide a good source of protein, vitamins, and minerals.
- Cheddar and Parmesan cheeses offer calcium and protein, essential for bone health.
Dietary Information:
- Vegetarian-Friendly: This dish is vegetarian but contains dairy and eggs.
- Gluten-Free Option: Swap the Bisquick for a gluten-free baking mix to cater to gluten-free diets.
Nutritional Facts (per serving, approximate):
- Calories: 330
- Protein: 10g
- Carbohydrates: 20g
- Fat: 24g
- Fiber: 2g
- Sodium: 460mg
Storage Information:
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- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This pie can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and bake at 350°F for about 15 minutes until warmed through.
Why You’ll Love This Recipe:
- It’s quick to prepare and bakes beautifully, making it perfect for busy weeknights or meal prep.
- The recipe is highly customizable, allowing you to experiment with different cheeses or add-ins like mushrooms, bell peppers, or spinach.
- Zucchini and onion bring a fresh, savory flavor that pairs perfectly with the richness of the cheese.
- It’s a crowd-pleaser that works for brunch, lunch, or dinner!
Conclusion
This Zucchini and Cheese Savory Pie is a delightful, versatile dish that’s easy to whip up and full of comforting flavors. The combination of vegetables, cheese, and the light Bisquick batter creates a pie that’s perfect for any occasion. Whether served warm or cold, you’ll love how each bite is packed with cheesy, savory goodness. Plus, with options to make it gluten-free or experiment with different cheese varieties, it’s a recipe you can tailor to your preferences!
10 Frequently Asked Questions
- Can I make this ahead of time?
Yes, you can make the pie a day in advance. Store it in the fridge and reheat in the oven before serving. - Do I need to squeeze the zucchini dry?
No, the zucchini doesn’t need to be squeezed. It helps keep the pie moist. - Can I use different vegetables?
Absolutely! You can add mushrooms, spinach, or bell peppers for variation. - What’s the best way to reheat leftovers?
Reheat individual slices in the microwave for about 30 seconds or in the oven at 350°F for about 10 minutes. - Can I use less oil?
Yes, some readers prefer using ¼ cup oil, though the pie may be slightly less moist. - Can I freeze this pie?
Yes, wrap it well and freeze for up to 2 months. Thaw and reheat before serving. - What other cheeses work well in this recipe?
Monterey Jack, Gruyère, Swiss, or Colby-Jack are great substitutes for cheddar. - Can I use a different type of onion?
Yes, feel free to use red onion or even green onions for a milder flavor. - How can I make this lower in calories?
Try reducing the oil and using low-fat cheese to lower the calorie content. - Can I make this in muffin tins for mini pies?
Yes, divide the mixture into greased muffin tins and reduce the baking time to 20-25 minute