Teresa G.


I found a handwritten recipe, in my father's recipe box, that I had never had before. It sounded so good and I had all of the ingredients, so I decided to give it a try. Well, sometimes I just can't resist tweaking a perfectly good recipe. This is the result. It's similar to a crustless quiche and is absolutely delicious!

Featured Pinch Tips Video

★★★★★ 2 votes
24 pieces
1 Hr
30 Min


3 c
shredded zucchini
1/2 c
finely chopped onion
1/2 Tbsp
finely chopped shallot
2 Tbsp
fresh italian parsley, minced
1/2 Tbsp
minced fresh chives
1 clove
garlic, finely minced
1/2 tsp
fresh oregano, finely minced
4 large
1/2 c
vegetable oil
1 c
biscuit mix
1/8 tsp
garlic powder
1/4 tsp
crushed dry oregano
3/4 tsp
seasoned salt
1/4 tsp
sea salt
1 pinch
freshly ground black pepper
1/2 c
freshly grated parmesan cheese
3 Tbsp
hickory smoked real bacon bits


Step 1 Direction Photo

1Gather ingredients and prep fresh herbs, zucchini and cheese.

Step 2 Direction Photo

2Preheat oven to 375ºF.

Step 3 Direction Photo

3Lightly grease or spray a 9"x13" baking dish or pan; set aside.

Step 4 Direction Photo

4In a large mixing bowl, mix together zucchini and the next 6 ingredients.

Step 5 Direction Photo

5Add eggs and oil; combine well; set aside.

Step 6 Direction Photo

6In a small bowl stir to combine biscuit mix and remaining 7 ingredients; add to zucchini mixture.

7Use sturdy spoon to combine well.

Step 8 Direction Photo

8Pour into prepared dish; smooth mixture down and into corners; bake at 375ºF for 30 minutes.

Step 9 Direction Photo

9Remove from oven and allow to cool for a few minutes before cutting into squares. Serve warm or at room temperature. Cover and refrigerate leftovers.