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.
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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!
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!
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.
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.
- Whisk together the Bisquick, oil, eggs, and salt.
- Stir in the cheese.
- Add the zucchini and onion.
- Pour the zucchini mixture into a greased deep-dish pie pan.
- Bake in a 350°F oven until golden brown and set.
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.
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, tuna nicoise 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:
- Grilled Hamburgers or Hot Dogs
- Fried Chicken, Fried Chicken Tenders, Fried Chicken Sandwich, or Oven-Fried Chicken Breast
- Oven BBQ Chicken, Crock Pot BBQ Chicken, Grilled BBQ Chicken
- Grilled Pork Tenderloin
- Crock Pot Pulled Pork, Dr. Pepper Pulled Pork, Mississippi Pulled Pork
- Grilled Steak, Grilled New York Strip Steak, Grilled Beef Tenderloin
- Grilled Salmon
- Oven Fried Fish, Fried Fish Sandwich, or Crispy Fried Catfish
- Dutch Oven Roasted Chicken
- Grilled Chicken Breast or Grilled Chicken Thighs
- Fried Shrimp, New England Shrimp Rolls, Grilled Shrimp, or Fried Oysters
- Crab Cakes
- Sweet Tea Brined Chicken
- Baby Back Ribs or Crock Pot Ribs
- Strawberry Jello Salad or Easy Banana Pudding for dessert
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.
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.
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.
More Zucchini Recipes to Try
- Chocolate Zucchini Bread
- Pasta with Corn, Bacon, Tomatoes and Zucchini
- One-Bowl Zucchini Muffins
- Sauteed Zucchini
- Zucchini Fritters
- Greek Yogurt Chocolate Zucchini Cake
- Morning Glory Farm Zucchini Bread
- Skillet Pork Chops with Zucchini and Squash
- Crispy Zucchini Fries
- Easy Stuffed Zucchini Boats
- Garlic Parmesan Zucchini Casserole
- Chicken Zucchini Casserole
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Zucchini Pie
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.
- Fold in the zucchini and onion.
- Pour into prepared dish.
- Bake for 40-45 minutes, or until cooked through and golden brown.
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
This recipe was originally published in July, 2015. The photos were updated in July, 2022.
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!
Thanks, Gayle!!
Can this be put together and refrigerated then baked at later time?
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!
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.
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!
Same here! No onions or tomatoes, so extra grated zucchini. Is good with cooked and crumbled bacon, too!
Thank you for the feedback, Lisa! We’re glad you were able to make it work for you.
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!
Yes, Jen!! SO MUCH like a quiche (but better?). 🙂
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.
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!
Loved this recipe, used olive oil. Everything else the same. We had heat and serve breakfast sausage by Best for ease and Bush’s baked beans, zero carb.
Sliced the zucchini pie into ten pieces to keep the carbs down. I think that made it all gluten free too. Yummie!
Awesome! Thanks, Wilson!
This looks delicious!
Thanks, Aggie! 🙂
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!
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!
To all you cooks afraid to use the mandolin … wear an oyster cutting glove, knife proof and pretty sure mandolin proof …
Great idea! 🙂
Be sure to use a finger guard and you can slice away on that mandolin with no fear!
my dad just gave me a HUGE zucchini from his garden. Time to put it to use!
Enjoy, Lindsay! It’s definitely that time of year. 🙂
I fixed this zucchini pie for supper; it was delicious!!! Thank you for the recipe; I will use it again.
Oh, I’m so glad to hear that Jeanne! Thanks for letting me know, and have a great weekend!
here from Pinterest! Do you think this would still set up w/o the bisquick? Thanks! (I know nothing about food chemistry!)
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!!
Can you freeze it?
Hi, Dea! Yes, I think that would work fine!
So good!! Used a bit more than 1/4 c. of oil but less than 1/2 cup… came out perfect!
Thank you for the feedback, Barb! We’re so glad you enjoyed it.
Is this the is this the powdered Parmesan cheese or the shredded Parmesan cheese?
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!!
I used the shredded Parmesan and it was great! I put some extra on top too!
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.
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!
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.
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!!
Does anybody know if you have to squeeze out the excess moisture from the sliced zucchini before using in the pie?
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..
I agree — I never squeeze the liquid from the zucchini for this recipe. 🙂
This was very tasty. We enjoyed a new way of eating zucchini. Thank you
So glad that you liked it, Sue!! 🙂
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!!!
Hi, Sarah! That’s wonderful!! I hope that you and your family enjoy it! Have a great weekend!! 🙂
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!
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!
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.
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! 🙂
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 🙂
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!
Looks great! We are a vegan family, however, and want to know if there is any way at all to do this without eggs?
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! 🙂
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.
I replace egos with chia gel, same measurement as the fax egg, in my cornbread an it works beautifully.
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.
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!
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!
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!
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
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/
What would you recommend if I don’t have a mandolin? I thought grading it might make it too wet.
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)! 🙂