. Prep the Zucchini

• Place the shredded zucchini in a bowl and sprinkle with ½ teaspoon of salt.
• Let sit for 15 minutes to release excess moisture.
• Squeeze out as much liquid as possible using a clean kitchen towel or paper towels.

2. Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Grease a 9-inch pie plate or baking dish to prevent sticking.

3. Mix the Ingredients

• In a large bowl, combine the prepared zucchini, beaten eggs, baking mix, chopped onion, melted butter, white Cheddar cheese, Parmesan cheese, rosemary, parsley, and black pepper.
• Stir until the ingredients are evenly incorporated.

4. Assemble the Pie

• Pour the zucchini mixture into the greased pie plate.
• Use a spatula to spread the mixture evenly.

5. Bake

• Place the pie in the preheated oven and bake for 45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.

6. Cool and Serve

• Remove from the oven and let the pie cool on a wire rack for about 15 minutes.
• Slice and serve warm, or allow it to cool completely for a room-temperature dish.