Skillet zucchini biscuit pie

Zucchini, zucchini, zucchini..... It's here in full force and ready to be made into all sorts of dishes! 

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I decided to make it in a skillet because I love to use my cast iron skillet whenever possible, really. The biscuit is filled with Parmesan cheese, sliced fresh zucchini, and fresh basil. It's really flavorful and delicious and makes a nice light dinner or lunch with a side salad.

While it's called a pie, it reminds me more of a quiche or cake as there's no crust and it contains a few eggs. This recipe will make enough to serve about 4 people as a main dish. 

Feel free to experiment with this recipe - you can change up the veggies, herbs, and cheese to make all sorts of different flavor combinations. If you have some yellow squash, it would be lovely to replace some of the zucchini with it to vary the colors.

Skillet zucchini biscuit pie
3 cups unpeeled sliced zucchini, about 1/4-in. thick
1/3 cup finely chopped sweet white onion
1/2 teaspoon coarse sea salt
3 large eggs
3/4 cup, plus 1 tablespoon grated Parmesan cheese, divided
1/4 cup olive oil, plus more for greasing
1/4 cup whole milk
2 tablespoons chopped fresh basil
1/2 teaspoon dried oregano
2 garlic cloves, grated or finely minced
1/8 teaspoon freshly cracked black pepper
1 cup unbleached all-purpose flour
2 teaspoons baking powder 

About 30 minutes ahead of time, toss the zucchini, onion, and salt in a colander. Set aside, tossing about every 10 minutes to drain excess water. Gently press down with your fingers or a rubber spatula at the end of the 30 minutes.

Preheat the oven to 350 degrees. Lightly grease a 9-10 inch cast iron skillet (or pie pan). 

In a large bowl, whisk together the eggs, 3/4 cup Parmesan, oil, milk, basil, oregano, garlic, and pepper until well-combined. Gently stir in the zucchini, onion, flour, and baking powder until the mixture comes together and the zucchini is coated.

Pour into the skillet and spread evenly. Arrange the zucchini with a spoon so that they lay flat. Sprinkle with the remaining tablespoon of Parmesan.

Bake for about 22-25 minutes, until the edges and top are lightly golden and an inserted toothpick comes out cleanly. Let cool for about 5 minutes and then cut into wedges. Serve with sour cream, if desired.