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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

4.97 from 55 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
  

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. This is such a great way to use up all of that fresh zucchini that I seem to buy from the farmer’s market, Blair! I love the idea of a zucchini pie. This looks absolutely perfect!

        1. Hi! If you’d like to make it ahead, I would recommend baking it completely in advance. Then you can just reheat it when you’re ready to enjoy it (or even serve it at room temperature). Enjoy!

        2. Soano. i hav emade a similar zuchini queche and thought I would put it in the fridge and cook it one hour later. It was ok but I had a flan with the removible base and it slowly leaked egg out the bottom of the flan. Zuchini is a water based vegetable and it would go off quickly so a couple of hours in a fridge maybe but I think it would bew risky any longer in a fridge. From experience 1 cup of 1 cup all purpose baking mix (such as Bisquick) will make this a bit dry I used 6 eggs and 1/2 cup of rasing flour in mine to get a moister result.

    1. 5 stars
      I have been making Zucchini Pie for eons and have always grated the zucchini and onion on a 4 sided Box Grater, large holes. Works like a charm. Never did do tomatoes in it but a layer of tomatoes in or on pie would be lovely. Either way it’s delicious!

      1. Same here! No onions or tomatoes, so extra grated zucchini. Is good with cooked and crumbled bacon, too!

  2. This reminds me so much of a quiche, which I love! And it’s such a great way to use up zucchini from the garden. YUM!

      1. 5 stars
        Awesomeness! Still self quarantined here in RI, so iused what I had for cheese: Monterey Jack and feta. Added oregano and granulated garlic. This was devoured! I will certainly be making this again in a few days as I still have zucchini is still coming in.

        1. Hi, Cynthia! I’m so glad that you were able to make it work with the ingredients that you had on hand. Thanks for letting me know!

  3. OBSESSED with zucchini!! 🙂 This pie is the perfect way to use it too! It looks just absolutely delicious! I have to admit though, I have this fear of using a mandolin…seen so many accidents with it! It really does cut everything so nicely tho; I just should face my fears, dive in, and try it out!

    1. Yes, Anna…I try really hard to make sure that I’m not rushed or distracted when I’m using a mandolin. Otherwise things might get ugly!

    2. To all you cooks afraid to use the mandolin … wear an oyster cutting glove, knife proof and pretty sure mandolin proof …

  4. 5 stars
    I fixed this zucchini pie for supper; it was delicious!!! Thank you for the recipe; I will use it again.

  5. here from Pinterest! Do you think this would still set up w/o the bisquick? Thanks! (I know nothing about food chemistry!)

    1. Hi Carrie! Thanks for stopping by. I don’t think that it would work without the baking mix. If you want to try something similar without the mix, I’d go with a frittata, or crustless quiche. You would need about a dozen eggs, some milk, cheese, and the zucchini. If you search my site for frittata recipes you will find a few good options. Use one of those as your base and then just sub the zucchini in place of the other veggies and meat. Hope that helps!!

    1. Hi, Susan! I used the powdered Parmesan since that’s what I always have in my refrigerator. I think the shredded version would work fine too, though! Enjoy!!

  6. My new favorite food! I made it for my inlaws on Saturday – it smelled so good I had to make another pie as soon as I got home from dropping it off. I have eaten it for three meals since 🙂 I hope you don’t mind I linked the recipe on my blog.

    1. That’s awesome, Anna! I’m so glad that you liked it! I admit — I ate it for breakfast, lunch, and dinner for about a week straight too. It’s SO GOOD.

      Thanks for sharing on your blog!

  7. Your recipe looks delicious, especially since I love zucchini. But, I have allergies and cannot use any pre-packaged foods. Is there a substitute for the Bisquick? I would love to add this recipe to my cookbook.

    1. Hi, Theresa! Thanks so much!

      I have never tried to make my own baking mix, but I know there are a lot of recipes for “homemade bisquick” out there. Here’s a link to one recipe that I found, but there are many others too. https://www.homeinthefingerlakes.com/homemade-baking-mix-diy-bisquick/

      I actually really like to use a brand called Immaculate Baking Company Organic Pancake and Waffle Mix, because it doesn’t have any weird ingredients. I don’t know if it would be more allergy friendly or not, but you can check it out here: https://www.immaculatebaking.com/product/organic-pancake-waffle-mix/

      Good luck!!

      1. Does anybody know if you have to squeeze out the excess moisture from the sliced zucchini before using in the pie?

        1. I make this all the time and I never do. It just needs to rest for a solid 15 minutes after baking and you should be good. I also half the oil without issue..

  8. Hi there! Here from Pinterest. I’ll be making this for my inlaws on Sunday. My MIL used to make it all the time, and has misplaced her recipe. She was very excited that I found your recipe! I had a mandolin accident last weekend, and this will be my first attempt at using it again. Wish me luck!!!

  9. hi I’m excited to try this tomorrow. Do you think I can make it ahead and put in the fridge to cook later? Just trying to plan my day. Thanks!

    1. Hi, Ashleigh! I’ve never tried to prep it ahead of time, but I think that it would probably work fine. Let me know if you do that and how it works. You’ll love the pie! 🙂

      Have a great day!

  10. I made this last night using Gluten Free Bisquick and it was amazing! It is nice to have a quick and easy seasonal, gluten free and vegetarian meal option in my back pocket.

    1. That’s wonderful, Katie! I’m so glad that you liked it and that you were able to find a suitable gluten-free substitute. Thanks for letting me know! 🙂

  11. Instead of a Bisquick baking mix, do you think a Jiffy Cornbread mix could work as a substitute? I only ask because a) yum! and b) I happen to have that on hand! haha 🙂

    1. Hi, Tiffany! Thanks for stopping by. 🙂

      I honestly have no idea whether or not it would work with the cornbread mix. I would think that it would work, but it will definitely have a different taste and texture since the ingredients are different. Good luck!

  12. Looks great! We are a vegan family, however, and want to know if there is any way at all to do this without eggs?

    1. Hi, Rosie! If you leave out the eggs, you’ll definitely need something similar to act as a binder. I’ve heard of a lot of vegan cooks using “flax eggs” as a substitute for real eggs, although I’ve never tried it myself. If you want to give it a shot, you can use the following: for each egg in a recipe, combine one tablespoon of ground flax seeds with 3 tablespoons of water. Let me know how it works if you do this! 🙂

      1. I tried flax eggs when we thought my son may have had an allergy for the cheese burger pie recipie on the back of the bisquick box and it never set.

  13. Love this recipe! Made it for the third time today?. Have you tried freezing the pies? I have soooo much zucchini and thought I would make a few pies and freeze them.

    1. That’s great, Natalie!!! So glad that you love it. It’s kind of addicting, no?! 🙂 I have never tried freezing the pies, but I would give it a shot. I bet that would work well!

  14. Thank you so much for posting this! My family loves it! I’ve made it twice in one week now. I use gluten free baking mix and it turns out fantastic!

    1. That’s so great to hear, Kassie! I’m glad that you’ve found a good gluten-free way to prepare it, too. You’re so sweet to check in and let me know!

  15. Hello,
    Your recipe looks delicious. I am french and I do not know what is the baking mix (biscquick)
    Could you let me know how to replace this ? Thank you very much

    1. Hi, Helene! I’m not sure if there are any French products that are similar to Bisquick, but I do know that there are many different recipes on the internet for “homemade Bisquick.” You could certainly try making some of your own and then using it in this recipe. Here’s a link to one recipe that I found, but there are many others too. https://www.homeinthefingerlakes.com/homemade-baking-mix-diy-bisquick/

      I actually really like to use a brand called Immaculate Baking Company Organic Pancake and Waffle Mix, because it doesn’t have any weird ingredients. Maybe you could find a similar pancake/waffle mix in France? You can check it out here: https://www.immaculatebaking.com/product/organic-pancake-waffle-mix/

    1. Hi, Julie!! I would just use a regular sharp knife and try to slice the zucchini as thin as possible. It should work just fine (just be sure that you don’t cut yourself)! 🙂

  16. 5 stars
    hi. Would love to make the pie for kids. Is there a substitute for eggs as I’m vegetarian. Kindly do let know. Thx

    1. Hi, Shweta! I don’t know! I know that some folks use chia seeds or flax to replace egg in recipes, but it’s not something that I have ever tried myself, so I can’t vouch for whether or not it would work in this recipe. Sorry!

  17. 5 stars
    I found this recipe back in December and it has become one of my favorite go-to recipes! Great work!

    -LaChicaKosher

    1. That’s awesome! I’m so glad that you love it, Gio! It’s definitely a favorite around here, too. I think it’s good cold straight from the refrigerator — hard to make it last for very long because we keep slicing off pieces! 🙂

  18. I made this for dinner tonight. I used Kroger brand Baking Mix, which worked just fine. I used shredded Parmesan cheese and added extra on top, which was really good. The only change I would make next time is to add a little pepper or something. Just a little seasoning would be nice. Thanks!

  19. 5 stars
    This was amazing! It had a “cake” like feel. so moist and delicious. Wonderful way to used up zucchini. Wouldn’t change a thing!!!

  20. I’m counting calories and really don’t want to use 1/2 cup of oil in this. Can I use milk instead?

    1. Hi, Jennifer! I honestly have no idea. I have never tried it without the oil. Oil and milk are not generally interchangeable in baking, so I imagine that the texture of the pie would turn out differently. The fat in the oil gives it a lot of moisture and tenderness. If anything, I’d substitute with Greek yogurt instead of the milk? Let me know if you give it a try! 🙂

    1. Hi, Ruth! I’m not really sure, as I’ve never tried it without the cheese. I imagine that you could just omit the cheeses entirely, but it would definitely lack some flavor. I would substitute with some of your favorite seasonings or fresh herbs to amp up the flavor to replace the cheese. 🙂

    1. This recipe is my absolute favorite! I have made it countless times. I am single so I get it all to myself! I think the leftovers are even better.

  21. 5 stars
    Thank you for sharing this recipe, Blair. My late mother-in-law used to double the Zucchini Pie recipe and served it at her many cookouts. I lost her recipe and am thrilled to find it here! I’ll be serving it as a side dish at Easter. Thanks, again!!

    1. Hi, Susan! That’s wonderful! I’m so glad that you can enjoy the old classic again. I love when recipes have such wonderful memories associated with them. It makes my heart happy! Thanks so much for stopping by, and have a wonderful Easter!

  22. This looks so simple and tasty. Thanks for sharing the recipe (here from Pinterest). Do you think I could use a 9.5″ pie plate if I’m not much of a baker and only have the one size?

        1. 5 stars
          what about putting a little dry mustard in the mix – would that ruin or enhance… what do you think?

          1. I think it would be a nice addition. Just go easy — a little bit is powerful! 🙂

  23. Just made this pie and used feta instead of cheddar and accidentally forgot the onion. I added Greek seasoning and fill. It looks amazing and is cooling. Can’t wait to try it!

  24. Made this last night for dinner! I loved it!
    I think next time i will sweat down the onions, I’m not a fan of the crunch of them. Thanks so much for the recipe!

  25. I made this yesterday all I added was a small piece of ham diced up that I happened to have. Used white cheddar cheese and fresh parmesan in it. IT WAS FANTASTIC!!!!!! Perfect summer dinner, thank you so much for taking the time to make and share another great “new meal”.

  26. 5 stars
    Zucchini Pie was great. I took it to a get-together and everyone really liked it. My question is: is it able to be frozen? I want to make a few and freeze them for lunches.

    Thanks!

  27. Can you substitute any kind of flour for the Bisquick? I want to make this delicious looking pie but not with Bisquick.

    1. Hi, Lyne! No, flour will not be an equal substitute for the Bisquick because Bisquick contains other ingredients besides just the flour. Among other things, the Bisquick contains oil, a leavener, salt, and corn starch to thicken. Hope that helps! 🙂

  28. 5 stars
    I love this recipe and have made it many times and it is always a popular request for dinner. The first time I made this I accidentally forgot to add the canola oil, but with the moisture from the zucchini I found I didn’t need it and it was delicious! Also, if I found that I may not have enough moisture in the zucchini I just rinse it quick under the faucet and it is perfectly moist. I also like to add a sprinkle of breadcrumbs and fresh basil to the top before I put it in the oven – adds even more yummy flavors!

    I have had multiple requests from family members to double the recipe, and make it in a big rectangular dish instead of a pie dish. I was wondering if you had tried this and if you had to make any alterations to the recipe in the bigger dish? Love making this! Super easy, quick, and tasty!

    1. I’m so glad that you love it, and it’s good to know that it’s still tasty — even without the oil. 🙂 I haven’t personally made this in a larger pan, but I imagine it would work really well if you double the ingredients and bake it in a 9 x 13 dish. You shouldn’t need to adjust too much — maybe just add 5-7 minutes to the overall baking time (at most). Hope that helps, and let me know if you give it a shot!

  29. Yummy!! Have made half a dozen since I’ve found this recipe. Each time I tweak it a little differently and experiment. I’ve found my favorite tweak is using a good gouda cheese with a nice cheddar! Also, I play with the seasoning each time too. Really like adding a bit of sweet paprika. Thanks for a great recipe!

  30. 5 stars
    Turned out very good. I would say it took close for an hour to mine to bake through. Great recipe that I will make again.

  31. 5 stars
    I’ve made this recipe many times now and my whole family loves it. I’m wondering if there’s something I can use in place of the canola oil to keep this healthier or to at least reduce calories. Would milk or even just less oil work?

    1. Hey, Jennifer! I don’t know — I haven’t tested it without the oil, so I can’t say exactly how it would turn out. I’ve had other readers mention that they cut the oil and it was still good, so you might start by decreasing that ingredient and see how it goes. 🙂

  32. 5 stars
    Great recipe, easy to make and very delicious. I made a few modifications s follows: 1) I used extra virgin olive oil instead of canola oil. 2) I doubled on the cheese and used authentic parmesan (parmigiano reggiano), and pecorino Romano instead of cheddar, both hand shredded just before adding. 3) I made baking mix from scratch using 1 cup of all purpose flour, 2 tsp brown sugar, 2 tsp baking powder, 1 tsp of salt and 1 tbsp of softened butter. 4) Instead of baking form, I used deep cast iron skillet 5) I seasoned it with salt and pepper when mixing in the bowl 6) I sprinkled with some grated cheese on top before baking. A winner!

    1. Thank you so much for sharing all of this, Robert! Your version sounds absolutely delicious. I need to try it myself soon!

  33. 5 stars
    Mmmmm, Blair, you did it again! Made this for dinner & it is delicious!
    Thank you for sharing your talents!

  34. 5 stars
    I made this for dinner last night and served it with fried chicken and salad…a delicious side-dish! I used GF Bisquick and olive oil (all I had on hand) and it was an instant dinnertime hit!

  35. 5 stars
    Delicious! My boyfriend and I decided to try this. We both loved it and it turned out just like the picture. He actually said it was better warmed up the next day.

  36. 5 stars
    I was so upset with myself that I forgot one of the main ingredients, the Bisquick and it was too late to add as it was in the oven already for 10 minutes!! Still the zucchini pie was absolutely out of this world delicious! I did double the cheddar cheese to 1 cup and used a wonderful Irish sharp cheddar. I will be making this again for sure!

  37. 5 stars
    I love this recipe! I’m wondering if it’s possible to convert this pie into muffins and/or mini muffins? Would there be a different cut to the zucchini, cook time, ingredient amount, etc? I had tried before to double this recipe but with not cooking it in the round pie plate it didn’t come out right.

    1. Hi! I honestly don’t know — I haven’t tested it in a muffin tin, so this is just my best guess. I would try 350 degrees F for about 20 minutes, and check at that point to see if the muffins need more time. So glad that you enjoy the pie!

  38. 5 stars
    I made this last night as a side dish with smoked trout. My husband and I both went back for seconds. I plan on making this again on our next camping trip. It was so good.

  39. 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.

  40. 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!

  41. 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 .

  42. 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.

  43. 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.

  44. 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.

  45. 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!

  46. 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! 🙂

  47. 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)! 🙂

  48. 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.

  49. 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!

  50. 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

  51. 5 stars
    Made this in my toaster oven. It smelled wonderful & came out great. 400 degrees & 40 minutes later I had a delicious quiche.

  52. 5 stars
    My go to summer favorite. When my garden zucchini starts producing, I make this every week. The girls at work love it too

    1. thank you sow very much for sharing ,can’t tell you how much my all family love it .and it was sow easy to make, thank you Anna Leone

    1. Hi Donna,
      We have not tested this recipe as muffins, but it might work! Just be sure to keep a close eye on it in the oven, and adjust the baking time as needed.

  53. 5 stars
    Have made this multiple times, one of my favorite vegetarian dishes, and so quick and easy. Thanks for sharing.

  54. 5 stars
    Have made this multiple times, one of my favorite vegetarian dishes, and so quick and easy. Thanks for sharing.

  55. 5 stars
    My partner and I agreed this morning that this zucchini pie is the BEST THING WE’VE EVER EATEN IN OUR LIVES. OMG. The only change we made to the recipe, was we combined the parmesan, mexican blend cheese, and goat cheese. We also had to bake it a little longer than what is called for here. Wowsa. This one’s a keeper.

  56. 5 stars
    Best Zucchini Pie recipe I’ve made and very easy. I grated my zucchini which is the only variation I made. We loved it!

    1. Hi, Donna Jean! I’m not sure — it would definitely change the taste and texture of the dish. If you’re looking to decrease the fat/calories, I know that other readers have had good luck with just reducing the amount of oil used. That way you still get some of the fat for the moist, tender texture. You might play around with cutting the oil in half or using a little bit less to see how that works.

  57. 5 stars
    I’ve been making this recipe longer than I want to admit. Always delicious and everyone I introduce it to wants the recipe. I’ve recently added something to this, 1/4 cup of melted butter to the batter – YUM!! brought it to the next level of flavor.

  58. 5 stars
    Love this!
    Are use just a scant less oil. Also did not have an onion so I couldn’t put that in but I love the idea for next time. It turned out beautiful and delicious. I think it needs a tiny bit more salt. I also thinly sliced a tomato and fanned it around the top, …super delicious topped with tomato!
    Next time I’m going to try stronger cheeses as well.

  59. 5 stars
    Bake this for dinner today because I had four zucchinis sitting around. Loved it!
    I use just a scant less oil than the recipe called far. And I had no onions, sad!
    Definitely going to try again with onions and stronger cheeses recipe was so easy and quick to make a used up to zucchinis. And used up two zucchinis. Next time I’ll cut my zucchini round slices thin but in half.
    Also, I thinly sliced a tomato and fanned it around the top. That was the perfect addition of flavor to add.

  60. 5 stars
    LOVE, LOVE,LOVE IT!!! We like zucchini, but hubby wasn’t sure about this recipe. (pie???) I tried it anyway and guess who had three pieces? I’m making my third one in two weeks. Thank you for a great recipe.

  61. 5 stars
    This pie was very easy to make and so delicious
    Next time I will make it with mozzarella instead of cheddar just for a change
    Great recipe

  62. 5 stars
    My friend made this Zucchini pie….
    It was sooooo Good you can,eat this any time of the day…
    I am ready to make my first one….
    I was thinking of adding cremiji mushrooms
    Can this be done…if so will I Fri them first or just chop small and aff to recipe

    Thanks in advance for your reply….

    1. Hi Joanne! We’re so glad you enjoyed the recipe. We would recommend sautéing the mushrooms before adding them to the pie as they can contain quite a bit of liquid. Hope this helps!