Preheat the oven to 350°F. Coat the inside of a pie plate with nonstick cooking spray or a bit of oil on a paper towel.
Add flour, baking powder, garlic powder, onion powder, dried thyme, dried parsley, salt and pepper to a large mixing bowl. Mix together.
In a small bowl whisk together the eggs and vegetable oil.
Pour the egg mixture into the dry ingredients and stir together.
Add in the cheddar cheese and parmesan cheese and mix together again.
Add the sliced zucchini and chopped onion. Stir until zucchini is coated with the batter, making sure zucchini slices aren't sticking together.
Pour the zucchini mixture into a greased pie dish and smooth out with a spatula.
Bake for 42-48 minutes, until zucchini slices are tender and edges are golden brown, and a toothpick comes out clean when poked through the center.Let cool for 10 minutes then use a sharp knife to cut into slices and enjoy!
Recipe Notes:
Leftover zucchini pie can be stored in an airtight container the fridge for up to 4-5 days. It’s easy to reheat a slice in the microwave for 1 minute to heat and serve.
Be sure to slice the zucchini into thin strips. This will ensure they cook evenly in the recipe.
Chop the onion into small bite-size pieces. You don’t want large chunks.
Zucchini slices will stick together. Try to separate the large clumps of zucchini as you mix them with the batter.
Save time and money by using a grated parmesan shaker, it adds great flavor! Or you can use freshly grated parmesan cheese if preferred.
Swap the cheddar cheese for any other favorites including marble, mozzarella, monterey jack or swiss.