Prepare the oven and pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or deep tart pan with cooking spray or a thin layer of oil to prevent sticking and help the crust form evenly.
Mix the wet ingredients: In a large mixing bowl, whisk together the eggs, canola oil, minced parsley, and garlic until smooth and well blended. The oil and eggs give the pie a tender, moist texture that balances the Parmesan’s richness.
Add the dry ingredients: Stir in the Parmesan cheese and biscuit baking mix until just combined. The mixture should be thick but pourable, forming the custard base that will hold the zucchini together once baked. Season with salt, pepper, and optional dried herbs.
Incorporate the zucchini: Gently fold in the sliced or grated zucchini, ensuring it’s evenly distributed throughout the batter. The zucchini will soften and release a bit of moisture during baking, creating a delicate, almost quiche-like texture with golden edges.
Pour and bake: Pour the mixture into the prepared pie dish and smooth the top with a spatula. Bake for 35–40 minutes, or until the top is lightly golden and a knife inserted near the center comes out clean. The pie should puff slightly while baking, then settle as it cools.
Cool and serve: Let the pie rest for about 10 minutes before slicing. This cooling period allows the structure to firm up, making it easier to cut neat slices. Serve warm or at room temperature, garnished with extra parsley or a sprinkle of Parmesan.
