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Crustless Zucchini Quiche

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
75 min
SERVINGS
6 servings
Brunch Dinner
Crustless Zucchini Quiche
Ingredients
  • 3 cups zucchini, diced
  • 1/2 teaspoon salt
  • 4 eggs, beaten
  • 1 cup buttermilk baking mix
  • 1 onion, chopped
  • 1/2 cup vegetable oil
  • 1/2 cup shredded white Cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon dried marjoram
  • 1 teaspoon chopped parsley, or to taste
  • ground black pepper to taste
Instructions
1
Collect and prepare all necessary components for the recipe.
2
Drain excess moisture from shredded zucchini by sprinkling it with salt and allowing it to sit for 15 minutes. Transfer the zucchini into a clean kitchen cloth and squeeze out as much liquid as possible, discarding it down the sink.
3
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). To prevent the pie from sticking, lightly coat a 9-inch round baking dish with cooking spray.
4
In a large mixing bowl, combine the zucchini, eggs, baking powder, finely chopped onion, melted butter, shredded Cheddar cheese, grated Parmesan cheese, dried rosemary leaves, chopped parsley, and a pinch of black pepper. Mix the ingredients thoroughly until they are well combined.
5
Pour the zucchini mixture into the prepared 9-inch round baking dish or pie plate.
6
Bake the zucchini mixture in a preheated oven for approximately 45 minutes, or until it is golden brown and a knife inserted into the center comes out clean.