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Are you on zucchini overload? Don’t miss this easy zucchini pie, which is the most delicious way to enjoy fresh summer produce! With only 10 minutes of prep, you can have a fancy and tasty side dish to serve with grilled steak, fried chicken, or pork chops, or a vegetarian entrée that you can pair with a simple green salad for a satisfying meal that will satisfy even the heartiest appetites.

Sliced zucchini pie in a white dish on a table with a side salad

How to Make Zucchini Pie | 1-Minute Video

For me, zucchini and yellow squash are synonymous with summer. I guess it’s because there always seems to be more of these two veggies than anyone knows what to do with! They are sturdy plants that survive just about anything (including Central Virginia heat and forgetful gardeners who don’t always remember to water them), so a handful of fresh zucchini recipes are always in demand. This easy Bisquick Zucchini Pie will soon become your go-to summer dish!

Hands holding a fork and taking a bite out of a slice of Bisquick zucchini pie

Crustless Zucchini Pie

This simple Zucchini Pie is a deep dish savory pie made with layers of thinly-sliced zucchini, onion, and two different types of cheese. Instead of a traditional pastry pie crust, this “crustless zucchini pie” comes together with a batter made from Bisquick and eggs. The texture is a nice cross between a quiche and a savory cake or muffin. It’s moist, flavorful, and tastes totally decadent!

Whisking together Bisquick and cheese

Ingredients for Bisquick Zucchini Pie

This is just a quick overview of the ingredients that you’ll need for a Bisquick zucchini bake. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

  • Zucchini: I use a mandoline slicer to quickly and easily cut the zucchini into very thin, even rounds.
  • Oil: use vegetable oil or another neutral oil, such as canola oil or avocado oil, to keep the pie moist.
  • Eggs: give the pie structure. The resulting texture is similar to a quiche.
  • Bisquick: or use another similar all-purpose baking mix.
  • Parmesan cheese and cheddar cheese: because you can never have too much cheese in a casserole!
  • Onion: for subtle sweet and savory flavor.
  • Kosher salt: to enhance the other flavors in the dish.
Adding sliced zucchini to a large bowl

How to make Zucchini Pie with Bisquick

This Bisquick zucchini pie comes together with about 10 minutes of prep! Serve it as a side dish or as a vegetarian entree to take advantage of your fresh summer veggies.

  1. Whisk together the Bisquick, oil, eggs, and salt.
  2. Stir in the cheese.
  3. Add the zucchini and onion.
  4. Pour the zucchini mixture into a greased deep-dish pie pan.
  5. Bake in a 350°F oven until golden brown and set.
Bisquick zucchini pie in a pie dish before baking

How Long to Bake Zucchini Pie

Bake the pie in a 350°F oven for 40-45 minutes, or until the batter is completely cooked through (and the pie isn’t jiggly in the middle). The top will become a beautiful golden brown color and the inside will be firm, but still moist.

Overhead shot of hands holding a dish of bisquick zucchini pie

What to Eat with Zucchini Pie

This savory, cheesy pie is satisfying enough to serve for lunch or dinner as a vegetarian main dish. It goes well with a simple green salad, Caesar salad, wedge salad, or Tomato Cucumber Onion Salad.

If you’d like to offer the zucchini pie as a side dish, try serving it with any of these entrées:

Square overhead shot of a pan of zucchini pie

Preparation and Storage Tips

  • Make Ahead: You can bake the zucchini pie in advance and let it rest on the counter at room temperature until ready to serve. If you plan to bake it more than a few hours in advance, allow the dish to cool completely, and then cover and refrigerate until ready to serve.
  • The pie will last in the refrigerator for 3-4 days.
  • If you want to try to freeze the pie, allow the dish to cool completely, wrap tightly, and store in the freezer for up to 3 months. The zucchini will have a more watery, slightly more mushy texture when thawed, so just be aware that it may change the consistency of the pie.
  • To Reheat: Preheat the oven to 350°F. Allow the dish to come to room temperature on the counter (if refrigerated). Bake in the oven until warmed through (about 15-20 minutes). If reheating the pie directly from the freezer, you will need to allow at least 30-40 minutes to heat through (and maybe even longer). If the top of the pie starts to get too dark before it’s completely warm on the inside, just tent loosely with aluminum foil.
Close overhead image of a slice of zucchini pie on a white ceramic plate

Recipe Variations

  • 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!
  • Any good melting cheese will work in this dish. For instance, swap out the cheddar and use Monterey Jack, Colby, Swiss, Gruyere, mozzarella cheese, or Colby-Jack cheese.
  • Want a stronger cheese flavor? Use sharp cheddar (or another strong cheese) and feel free to increase the amount to 1 full cup.
  • Add a dash of garlic powder for even more savory flavor. Feel free to use other herbs and spices that you like, too! You can use black pepper or make it spicy with crushed red pepper flakes.
  • Gluten-Free Version: Use Gluten-Free Bisquick (or another gluten-free baking mix) and make sure that your cheese and other ingredients are also certified gluten-free.
Hands serving a slice of the best zucchini pie recipe from a white dish

Tips for the Best Zucchini Pie Recipe

  • You do not need to squeeze the zucchini dry before using it in this recipe.
  • Use a deep-dish pie plate for a really thick zucchini pie!
  • Use a neutral oil that will not add flavor to the pie. I recommend either vegetable oil, canola oil, or avocado oil.
  • You can use the pre-grated Parmesan cheese that comes in a can, or you can shred your own cheese from a wedge of Parmesan. Either will work!
  • Serve the pie warm or at room temperature. I’ve even been known to enjoy the leftovers cold, straight from the fridge!
  • Sprinkle the pie with fresh herbs, such as fresh basil leaves, fresh parsley, fresh thyme leaves, fresh oregano, or minced fresh chives for a bright, flavorful garnish.
Overhead shot of hands holding a sliced zucchini pie

More Zucchini Recipes to Try

Close up square overhead shot of a bisquick zucchini pie

Zucchini Pie

4.95 from 38 votes
Prep: 10 minutes
Cook: 40 minutes
0 minutes
Total: 50 minutes
Servings 6 – 8 servings
Calories 288 kcal
A delicious and easy Bisquick zucchini pie that's perfect for lunch, dinner, or a simple side dish!

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 oven to 350°F (180°C). Spray a deep-dish 9-inch pie plate with 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.
  • Fold in the zucchini and onion.
  • Pour into prepared dish.
  • Bake for 40-45 minutes, or until cooked through and golden brown.

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!
  • Any good melting cheese will work in this dish. For instance, swap out the cheddar and use Monterey Jack, Colby, Swiss, Gruyere, or Colby-Jack cheese.
  • Want a stronger cheese flavor? Use sharp cheddar (or another strong cheese) and feel free to increase the amount to 1 full cup.
  • Gluten-Free Version: Use Gluten-Free Bisquick (or another gluten-free baking mix) and make sure that your cheese and other ingredients are also certified gluten-free.
  • You do not need to squeeze the zucchini dry before using it in this recipe.
  • Use a deep-dish pie plate for a really thick zucchini pie!
  • Use a neutral oil that will not add flavor to the pie. I recommend either vegetable oil, canola oil, or avocado oil.
  • You can use the pre-grated Parmesan cheese that comes in a can, or you can shred your own cheese from a wedge of Parmesan. Either will work!
  • Serve the pie warm or at room temperature. I’ve even been known to enjoy the leftovers cold, straight from the fridge!
  • Garnish the pie with fresh herbs, such as basil, parsley, thyme, oregano, or chives.

Nutrition

Serving: 1/8 of the pieCalories: 288kcalCarbohydrates: 13gProtein: 9gFat: 23gSaturated Fat: 5gCholesterol: 95mgSodium: 366mgPotassium: 211mgFiber: 1gSugar: 4gVitamin A: 337IUVitamin C: 9mgCalcium: 170mgIron: 1mg
Keyword: bisquick zucchini pie, zucchini pie, zucchini pie recipe, zucchini recipes
Course: Dinner, Lunch, Side Dish
Cuisine: American
Author: Blair Lonergan

This recipe was originally published in July, 2015. The photos were updated in July, 2022.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. 5 stars
    This was very good. I added sliced grape tomatoes and a little more Romano cheese to it. Would definitely make this again.

    1. thank you so much for this recipe im going to try it tonight! I just know my kids are going to love it.. we have a huge garden and literally have zucchini and squash coming out of our ears lol! Im looking for fun and exciting ways to eat zucchini you hit the nail on the head with this one.

    2. 4 stars
      I sauté the zucchini and onion (like the Pillsbury Zucchini Crescent Pie) and add fresh herbs, chives, parsley, basil.

  2. 5 stars
    I am totally hooked on this pie!! We have so many zucchinis this year and goats don’t favor it .This is my favorite recipe to use with zucchini and I variate it a little by adding 1/2 teaspoon vegetable seasoning mix,a little feta cheese or pepper jack mixed in with the other cheeses, a 1/4 teaspoon of red pepper flakes,and some chopped society garlic stems from the garden.I make garlic dills every summer and save my garlic cloves from the bottom of the jar to chop one up and toss it in as well. Then add a little sprig of garden dill or parsley for a pretty garnish! I can eat this for breakfast, lunch, or dinner,so yummy!

    1. I totally agree — it’s perfect at any time of day! 🙂 Your version sounds great, Melinda. I’m glad that you’ve found a nice way to take advantage of all of that zucchini!

  3. 5 stars
    This is also better with fresh eggs from the chickens ! I like to add a little dollop of salsa and sour cream!

    1. I found adding a little mustard or mustard seeds gives it a tang that is out of this world! You can also use crescent rolls too as a crust .

  4. 5 stars
    thank you so much for this recipe im going to try it tonight! I just know my kids are going to love it.. we have a huge garden and literally have zucchini and squash coming out of our ears lol! Im looking for fun and exciting ways to eat zucchini you hit the nail on the head with this one.

  5. I had this years ago and I lost the recipe. glad I found this site. when I had it last time I used diced ham and cheddar cheese. it was a hit at the dinner table. everyone loved it.

  6. 5 stars
    Thanks for the recipe, this was very good! Only thing I added was some fresh thyme from my garden. Any chance you have tried freezing some of this? I did not plan very well, so we have quite a bit left and will not get to it in the next few days.

      1. 5 stars
        Hi Blair,
        A follow up on my question about freezing. Since I had nothing to lose, I cut up what I had left and froze. Had a piece for lunch today. Although it was edible, it was not very good. The texture got a little “mealy” from freezing.

  7. 5 stars
    Love this recipe!!! I add a sliced bell pepper and a box of baby bella mushrooms, some paprika and cumin and enjoy it for breakfast or any time of day!

  8. 5 stars
    This zucchini pie is great! First time making it. I didn’t have a 9 inch deep pie dish. I used a 9 1/2 pie dish. It worked out very well! It was still thick when sliced. I will be saving the leftovers for lunches at work. Thank you Blair for another great recipe! I will be making this again soon while I am still able to get zucchini from my local farm.

    1. Awesome, Annette! I’m so glad that it worked with the pan that you had on hand. Thanks for taking the time to come back here and leave me a note! 🙂

  9. 5 stars
    I love this pie. It’s in my oven now! I have made it for friends, neighbors and myself. I have passed the recipe on to many. It’s easy and delicious. I follow the recipe exactly. I’ve eaten it for breakfast, lunch and dinner!

    1. Thank you, Donna! I’m so glad that you love it as much as we do. I agree — it’s great at any time of day (hot, cold, or room temperature)! 🙂

  10. I’m making this for the first time today! I didn’t have any bisquick so made my own. So excited to eat a bite

        1. Hi, Patty! I’m not sure. I haven’t tested this recipe with cornbread mix, and I’m guessing that it would require some adjustments with the other ingredients. The taste will also be much different, since the cornbread mix is fairly sweet (and Bisquick is not). It won’t necessarily be bad, but I can’t say for sure that it would work well, either. 🙂

    1. Hi, Maria! I worry that the pie won’t “set” or have structure without the eggs. If you have an egg substitute that you can use, that would be best.

  11. 5 stars
    This recipe is delicious! I made it last night and just got a nice wedge for lunch. As a personal preference, I used less oil (1/4 cup) and since I had three large zucchinis, I added it all (used a manual slicer). I didn’t change anything else for the batter, but I added more cheese. Also, I baked longer (about one hour), watching every 5 minutes. The top got nicely browned. That’s a keeper! Thanks for sharing!

  12. 5 stars
    My family has been making this zucchini pie for years. I dice the zucchini and use mozzarella and grated Romano cheese. Never froze it myself because its never left over.Brought two pans to a holiday dinner and the host froze the second for herself and said it was delicious when she made it l