Crustless Zucchini Pie

Serves: 16
Total Calories: 158


1 onion, finely chopped
1/2 cup oil
1/2 cup grated Parmesan cheese
4 eggs, beaten
1 tablespoon fresh parsley, minced
3 cups zucchini, shredded
1 cup biscuit baking mix
1 cup shredded Cheddar cheese


In a large bowl, combine first 5 ingredients. Stir in remaining ingredients. Pour into two, 9" pie plates that have been sprayed with non-stick vegetable spray. Bake at 350 degrees for 35 to 45 minutes, until golden.

Tip: Invite friends over for a farmstyle breakfast served on the porch. Make it summertime-perfect with a yard or two of striped cotton ticking on the table and a milk bottle filled with just-picked's super simple.

Nutritional Facts:

Serves: 16
Total Calories: 158
Calories from Fat: 115

This Crustless Zucchini Pie recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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