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Close up square overhead shot of a Bisquick zucchini pie.
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4.98 from 74 votes

Zucchini Pie

A delicious and easy Bisquick zucchini pie that's perfect for lunch, dinner, or a simple side dish!
Course Dinner, Lunch, Side Dish
Cuisine American
Keyword bisquick zucchini pie, zucchini pie, zucchini pie recipe, zucchini recipes
Prep Time 10 minutes
Cook Time 40 minutes
0 minutes
Total Time 50 minutes
Servings 6 - 8 servings
Calories 288kcal
Author Blair Lonergan

Ingredients

  • 1 cup Bisquick (or other similar all-purpose baking mix)
  • ½ cup vegetable oil
  • 4 eggs
  • ½ teaspoon kosher salt
  • ½ cup grated Parmesan cheese
  • ½ cup grated cheddar cheese
  • 3 cups thinly-sliced zucchini
  • 1 small sweet onion, diced

Instructions

  • Preheat the oven to 350°F (180°C). Spray a deep-dish 9-inch pie plate with nonstick cooking spray; set aside. In a large bowl, whisk together the Bisquick, oil, eggs, and salt. Add the Parmesan and cheddar cheeses; stir to combine.
    Whisking the Bisquick batter for zucchini pie.
  • Fold in the zucchini and onion.
    Adding sliced zucchini to a bowl.
  • Pour into prepared dish.
    Process shot showing how to make a zucchini pie with Bisquick.
  • Bake for 40-45 minutes, or until cooked through and golden brown.
    Easy zucchini pie recipe on a wooden table

Video

Notes

  • A number of readers have said that this recipe works with less oil. I like to use the full ½ cup of oil to keep the pie nice and moist, but you can feel free to experiment with less fat. Let me know if you give it a try!
  • You do not need to squeeze the zucchini dry before using it in this recipe.
  • Serve the pie warm or at room temperature. I've even been known to enjoy the leftovers cold, straight from the fridge!

Nutrition

Serving: 1/8 of the pie | Calories: 288kcal | Carbohydrates: 13g | Protein: 9g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 95mg | Sodium: 366mg | Potassium: 211mg | Fiber: 1g | Sugar: 4g | Vitamin A: 337IU | Vitamin C: 9mg | Calcium: 170mg | Iron: 1mg