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.
Table of Contents
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.
What a beautiful recipe. The pie is so light and fluffy and tastes delicious.
Thank you
Thank you so much, Lesley!
Fantastic as written and a good base recipe if you want to modify with whatever you have on hand. I typically use 1/3 c oil, heart smart Bisquick, decrease the salt, and throw in a few slices of crumbled bacon. My family always enjoys and we like to eat it with fresh sliced tomatoes.
Thank you, Libby. Great tips, too!
My friend made this for Easter brunch and everyone (including the kids!) loved it! I’d like to make it for a family BBQ but want to double the recipe. My question – can I make it in a disposable aluminum pan and if so, what temperature/time do you suggest?
Thanks for a sharing your delicious recipe!! ❤️
We’re so glad it was such a hit! This recipe should work in an aluminum foil pan. Just keep a close eye on your oven, and adjust the baking time as needed! It will likely take a little bit longer.
I made this pie and it was really good! only thing I regretted not adding some spices to it cause it would’ve made it even nicer. Thanks for sharing!!
We’re glad you enjoyed it, Raquel! We’d love to know how it goes if you make it again and add spices.
Do you have any low fat recipes? If you do please send me a couple thank you
I absolutely love this recipe! I made 2 more immediately for my neighbors! I also did half zucchini, half summer squash.The only thing I would suggest is to melt a Tbsp of butter in a small pan and saute your onions first. It gives it much more flavor! So happy to have another recipe that everyone loves to use up the zucchini from our garden!
Thank you for the feedback, Diane! We’re so glad you enjoy the recipe. Thank you for trying it out and taking the time to leave a review.
Very easy and very tasty! My husband loves this.
Thank you! We’re so glad.
SO SO bland!! Needs something for flavor… Chopped sundried tomatoes? kalamata olives? Red peppers? Or the addition of some baked in herbs? Love the idea of this and it is so easy, but it surely does need SOMETHING!!
Those options would all be great, Grace. Feel free to use this recipe as a base and make it your own!
I can’t remember if I reviewed this recipe before or not, but it’s not exaggeration to say that I’ve made this at least 25 times and it is one of my favorite in all categories of food. I especially love that the zucchini doesn’t have to be grated and squeezed and the recipe can be doubled or even halved. I’ve come up with a couple deviations from the original that work very well. First, I mix the onion, zucchini and Bisquick together in one bowl, and the egg mixture gets folded into it. I also reduce the amount of Bisquick to 3/4 cup. This improves the texture of the egg for me once cooked. Any flavor of cheese works. And I’ve successfully frozen individual portions. As someone who lives alone (one of JD Vance’s “childless cat ladies” you might say…) I can make this on Sunday and I have breakfast for the work week. It reheats nicely in the toaster oven or microwave. I am SO glad I found this recipe!
Wow, thank you so much, Denise! Your adaptations sound perfect. Thank you for taking the time to let me know how much you enjoy it!
This pie is on repeat at our house. You can do so much with it. We have swapped out the cheddar for feta or gouda, added a little bit of grated nutmeg, or swapped out the fresh herbs. It is delicious as a main or side. Every time.
We’re so glad you enjoy it, Kimberley!
Delicious! I substituted butter for the vegetable oil (and also greased rhe pie plate with butter) and ended up cooking it about 50 minutes or so. (A little longer) It is SO tasty! I used my salad shooter to slice the zucchini (so easy, love!) For years I have loved and cooked many times a similar Bisquick recipe with broccoli, green pepper, and onion (that my mom made while I was growing up), but it calls for milk & less eggs. I wanted to try something a bit different, and I’m so happy to have found this recipe! Thank you!
We’re so glad you enjoyed it, Laura! Thank you for trying it out and taking the time to leave a review.
I can’t tell you how many times I have made this zucchini pie since finding the recipe everyone loves loves, loves it as do I!! I get more request for this recipe than any other
Thank you, Donna! This made our day. We’re so happy to hear it’s such a hit.
I did this today. Have gallstones so NO cheese just the parmesan. Added some mushrooms and mini tomatoes. I used Duinkerken gluten free pie crust mix I cup and olive oil. Did not added other stuff that package suggested just the used your receipe as is but sub the bisque. Turned out fine just needed more flavor cuz it didn’t have the extra cheese in it. But would do it again and just add some spices. I only added basil.
Thanks, Lorrie! I’m glad that you were able to make it work for you. 🙂
Blair,
I have been using this recipe for over 40 years. It’s great for brunch, lunch or light supper. It’s a winner no matter when you serve it. One of the comments was it was bland. I fry up 4 to 6 strips of bacon and crumble it up and add to this recipe. I use smoked bacon from our local meat market not packaged, it’s denser and usually leaner, or you could even use bits of ham. Green onions can also be added to give it more zip. If you want it more quiche like add an extra egg. This is a fun recipe to serve no matter when.
Hi Doreen,
We’re so glad you love the recipe as much as we do! Thank you for your feedback. We hope you continue to enjoy this recipe as well as others on the site.
I think I discovered The Seasoned Mom on Pinterest about a year and a half ago. The Zucchini Pie Recipe caught my eye immediately. Thank God!! This pie is so very delicious. I have made it many times and my family just loves it. Actually, this past week I have made 3 pies for my neighbors and each one wanted the recipe because they all loved it so much. Plus this week, I also made another 3 pies, 1 for my son and his family and 1 for my daughter and family and of course, 1 for me and my husband. The flavor is so tasty and very satisfying. DELICIOUS!!!!
Wow, thank you, Leslie! How nice of you to share so many pies with others. We’re so glad you found us and that you enjoy the recipe!
Can I use some mozzarella in squash pie and how much to use
Hi Lucyann!
Yes, we love to sometimes use mozzarella in place of cheddar. We swap it out evenly, using 1/2 cup. We hope you enjoy!
this is a hit with my family and I also use less oil.. I wonder how this would be with asparagus?
We’re so glad you enjoyed it, Colette! We haven’t tested it with asparagus but would love to know how it goes if you give it a try.
My family and I have been making this zucchini pie for 30years or more. We love it. I use mozzarella rather than cheddar. So happy to be able to refer to it as I always forget the measurements. I really should write it down.
We’re so glad you enjoy it, Carolyn! It’s one of our favorites, too.
great recipe! I use more zucchini and add some herbs and garlic and it’s delicious!
Thanks, Colette!
I love this recipe as a base, then saute garlic, onion, a little red bell pepper if I have it, cherry tomatoes, and some thyme and basil from my garden. I’m wondering how it would be with Olive oil? Has anyone tried that?
Hi, Denise! I haven’t tried the olive oil, but I think it would work okay. The difference will be in the flavor. Since olive oil has a distinct taste, it will alter the taste of the dish. Just make sure to use a good olive oil that you enjoy, and I bet you’ll like the pie!
Absolutely amazing! I followed the recipe, but I added a quarter teaspoon of allspice and before I baked it I did an extra layer of Parmesan cheese baked it for 40 minutes at 3:50. It came out perfect and golden brown. I did a chiffon of basil, right when it came out of the oven And it was perfect.! I’m actually making another one tomorrow for my girlfriend‘s coworkers after posting on Facebook! Thank you so much looking forward to many more great recipes!
We’re so glad you enjoyed it and were able to make it work for you, Keri! Thank you for trying it out and taking the time to leave a review. We hope you enjoy our other recipes as well!