Zucchini Pie

Source: Chelsea - Victae

15 Minutes
30 Minutes
Zucchini Pie

This “pie,” a cross between a frittata and a breakfast casserole, can be eaten hot, straight from the oven, or room temperature.  It makes a wonderful brunch dish, or light dinner served with a side salad.  You can also cut into small squares and serve as an appetizer at your next dinner party!  My husband even reheated it in the microwave at 5 AM before a work meeting J  One bowl means easy cleanup, too!


3/4 cup Bisquick

1 cup Parmesan cheese

1/2 teaspoon dried marjoram

1/2 teaspoon salt

1/4 teaspoon pepper

3 dashes cayenne pepper (optional)

2 medium zucchini, diced into bite size pieces

1/2 yellow onion, finely diced

4 large eggs or 3 extra large eggs


1/3 cup canola oil


Preheat oven to 350 ˚F.

Combine all ingredients and pour into greased (I use a nonstick spray) 9 inch pie pan.

Bake for 30 minutes.


Why (the science):  Zucchini pie is a rich source of calcium and vitamin C.  It’s low in carbs, and the egg protein provides staying power!

Have nutrition questions or interested in more healthy recipes?  Visit www.victae.com/blog or email Chelsea at Chelsea@victae.com