Ingredients:

  • 1 cup (125g) Bisquick baking mix
  • 4 large eggs
  • 1/3 cup (80ml) vegetable oil
  • 3 1/2 cups (450g) grated zucchini, squeezed dry
  • 1 1/2 cups (170g) shredded sharp cheddar cheese
  • 1/2 cup (50g) finely diced onion
  • 1 tsp (2g) dried oregano
  • 1 tsp (2g) dried basil
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Grate the zucchini using the large holes of a box grater.
  2. Place shredded zucchini in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture.
  3. Preheat oven to 350°F (180°C) and lightly grease a 9-inch pie plate with nonstick spray.
  4. In a large bowl, beat the eggs and vegetable oil until smooth.
  5. Stir in the Bisquick mix until no large lumps remain.
  6. Gently fold in the squeezed zucchini, shredded cheddar, diced onion, dried oregano, dried basil, salt, and black pepper until evenly coated.
  7. Transfer the mixture into the prepared pie plate, smoothing the top with a spatula.
  8. Bake on the center rack for 30 to 40 minutes, or until the edges are deep golden brown and the center is set with only a slight jiggle.
  9. Allow the quiche to rest before slicing.