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.
hi. Would love to make the pie for kids. Is there a substitute for eggs as I’m vegetarian. Kindly do let know. Thx
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!
I found this recipe back in December and it has become one of my favorite go-to recipes! Great work!
-LaChicaKosher
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! 🙂
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!
Yay! Thanks for the feedback, Holly! I’m thrilled that you enjoyed it!! 🙂
This was amazing! It had a “cake” like feel. so moist and delicious. Wonderful way to used up zucchini. Wouldn’t change a thing!!!
Awesome, Katie! Thanks for the great feedback! 🙂
I’m counting calories and really don’t want to use 1/2 cup of oil in this. Can I use milk instead?
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! 🙂
Must this recipe have cheese? What can be substituted to avoid any dairy products?
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. 🙂
Can you give me the substitute amount for the gluten free bisquick? Thank you so much
Hi, Nicole! I have never used the gluten free mix, but I imagine that it would be an equal substitution. Enjoy!
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.
Wonderful! I agree, Sandy. I think it tastes great the next day!
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!!
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!
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?
That will be perfectly fine, Natalie! Enjoy! 🙂
Thanks so much for replying! I’m going shopping tonight for ingredients to make this for Sunday brunch.
It will be perfect! Enjoy, Natalie!
what about putting a little dry mustard in the mix – would that ruin or enhance… what do you think?
I think it would be a nice addition. Just go easy — a little bit is powerful! 🙂
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!
Sounds like a great variation, Christina! I hope that you enjoy it!
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!
Great, Sarah! I’m glad that you enjoyed it!
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”.
Yay! So glad that you loved it, Lorie! It’s definitely a favorite around here, too! 🙂
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!
Hi, Leslie! I think it would freeze well, but I’ve never actually done that myself. Glad that you liked the recipe!
Can you substitute any kind of flour for the Bisquick? I want to make this delicious looking pie but not with Bisquick.
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! 🙂
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!
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!
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!
Thank you, Holly! The different cheeses and the sweet paprika sound great!
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.
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?
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. 🙂
Turns out great with out the oil.
Oh, good! So glad that you enjoyed it, Kristie!
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!
Thank you so much for sharing all of this, Robert! Your version sounds absolutely delicious. I need to try it myself soon!
Absolutely delicious!
Thank you, Joanne!
Mmmmm, Blair, you did it again! Made this for dinner & it is delicious!
Thank you for sharing your talents!
Wonderful! So glad that you enjoyed it, Kris! Thanks for taking the time to let me know. 🙂