Zucchini Pie

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.

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.

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.

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

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