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Savory Zucchini Pie

Delicious zucchini pie is the perfect way to enjoy in-season fresh zucchini. Tender zucchini and onions are mixed into a savory biscuit-style batter with two kinds of cheese and poured into a pie dish and baked until golden brown.

Serve this delicious pie as a main dish for brunch or dinner with pork chops, grilled salmon and a side dish like our strawberry spinach salad or the easy tomato cod soup.

Zucchini pie in a pie plate with fresh zucchinis and a kitchen towel surrounding the plate.

Easy Savory Pie

  • We love this recipe for a quick and budget-friendly dinner idea. Easy ingredients are mixed in two bowls, then dumped into a pie plate and baked until golden brown perfection!
  • This is not a traditional pie using a pie crust and filling. Instead, all ingredients are mixed together and dumped into a pie pan for an easy meal idea. The process is similar to how you would create a crustless quiche but includes flour.
  • The batter creates a biscuit-style dough that is perfect to blend with vegetables. Feel free to use this method for other savory pies that include yellow squash, tomatoes, bell peppers, mushrooms, and herbs like fresh basil and rosemary.
  • You can also make a Bisquick zucchini pie by substituting the flour and baking powder with Bisquick mix.
  • If you’ve got fresh zucchini from the garden or farmer’s market is the perfect vegetable to add to savory baking because of the moisture it adds including whole wheat zucchini bread, sweet zucchini chocolate chip muffins, and flavorful zucchini orange oat muffins.
Recipe ingredients on a counter including bowls of sliced zucchini, chopped onion, green onions, parmesan cheese, grated cheddar cheese, baking powder, parsley, thyme, garlic powder, onion powder and salt.

Recipe Ingredients

FLOUR: All-purpose flour will create the fluffiest results. However, gluten-free alternatives such as almond flour will also work great here. I used my favorite brand of gluten-free flour called WTFlour which is a flour blend that’s also nut-free.

SPICES: Garlic powder, onion powder, dried thyme, dried parsley and salt are mixed in with the flour.

VEGGIES: Fresh green zucchinis are the star of the show in this recipe. You’ll need about 1 ½ medium zucchinis to create 3 cups of thin sliced circles. No need to peel the skin off as it can also be eaten. Yellow onion and green onions are combined with the zucchini as well.

CHEESE: I think that cheese is what makes this pie so tasty! A combination of grated parmesan (I just used the shaker version, but freshly grated will also work) and old cheddar cheese.

EGGS: Last but not least, you’ll also need four large eggs for the recipe.

OPTIONAL VARIATIONS: Feel free to swap onions or use less with other vegetables such as sweet corn, tomatoes and bell pepper, just be sure to slice them into small pieces.

Four images with a white bowl showing steps to make the recipe including dry ingredients with wet ingredients dumped on top. Second is wet batter in a white bowl with a spatula. Third is sliced zucchini on top of the batter with spatula. Fourth is zucchini pie ingredients poured into the pie plate and smoothed with a spatula beside the plate.

How To Make This Easy Zucchini Pie

  1. Mix the dry ingredients together in a large bowl. Mix eggs and oil separately.
  2. Pour eggs mixture into the dry ingredients to create a batter. Add the cheese and vegetables.
  3. Pour into a prepared pie dish and bake until golden brown.

Top with a dollop of sour cream, plain greek yogurt, salsa or hot sauce if you’d like!

Leftover zucchini pie can be stored in an airtight container or with plastic wrap the fridge for up to 4-5 days. It’s easy to reheat a slice in the microwave for 1 minute to heat and serve.

Close up of sliced zucchinis in a baked dough inside a white pie plate with zucchinis beside it.

Recipe Tips

  • Be sure to slice the zucchini into thin strips. This will ensure they cook evenly in the recipe. Shredded zucchini would also work, but should be squeezed to remove some of the excess moisture.
  • Chop the onion into small bite-size pieces. You don’t want large chunks.
  • Zucchini slices will stick together. Try to separate the large clumps of zucchini as you mix them with the batter.
  • Save time and money by using a grated parmesan shaker, it adds great flavor! Or you can use freshly grated parmesan cheese if preferred.
  • Swap the cheddar cheese for any other favorites including marble, mozzarella, monterey jack, goat cheese, feta cheese or swiss.
Close up of a fork inside the pie plate with a slice taken out of the zucchini pie so you can see the layers of zucchini slices inside the baked dough.

More Zucchini Recipes

Zucchini Pie Recipe

Tender zucchini and onions are mixed into a savory biscuit-style batter that's poured into a pie dish and baked until golden brown.
2.58 from 7 votes
Print Pin Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 servings

Ingredients

Instructions

  • Preheat the oven to 350°F. Coat the inside of a pie plate with nonstick cooking spray or a bit of oil on a paper towel.
    A pie plate, a paper towel and a bottle of olive oil.
  • Add flour, baking powder, garlic powder, onion powder, dried thyme, dried parsley, salt and pepper to a large mixing bowl. Mix together.
    Two images of a white mixing bowl. First has flour and spices dumped in. Second has dry ingredients mixed together with a whisk.
  • In a small bowl whisk together the eggs and vegetable oil.
    Two images of a white bowl. First has four eggs and oil dumped in. Second has them mixed together with fork inside.
  • Pour the egg mixture into the dry ingredients and stir together.
    Two images of a white bowl. First has dry ingredients with wet ingredients poured overtop. Second is a batter with a spatula.
  • Add in the cheddar cheese and parmesan cheese and mix together again.
    Two images of a white bowl. First has batter with cheeses dumped on top. Second is batter mixed together and a spatula.
  • Add the sliced zucchini and chopped onion. Stir until zucchini is coated with the batter, making sure zucchini slices aren't sticking together.
    Two images of a white bowl. First has slices of zucchini dumped on top of the batter and a spatula. Second has zucchini slices mixed with batter and spatula inside.
  • Pour the zucchini mixture into a greased pie dish and smooth out with a spatula.
    A white pie plate with zucchini pie ingredients dumped in. Second has raw zucchini pie in pie plate with a spatula.
  • Bake for 42-48 minutes, until zucchini slices are tender and edges are golden brown, and a toothpick comes out clean when poked through the center.
    Let cool for 10 minutes then use a sharp knife to cut into slices and enjoy!
    Baked zucchini pie in a white pie plate with a slice cut out and a fork inside.

Recipe Notes:

Leftover zucchini pie can be stored in an airtight container the fridge for up to 4-5 days. It’s easy to reheat a slice in the microwave for 1 minute to heat and serve.
 
  • Be sure to slice the zucchini into thin strips. This will ensure they cook evenly in the recipe.
  • Chop the onion into small bite-size pieces. You don’t want large chunks.
  • Zucchini slices will stick together. Try to separate the large clumps of zucchini as you mix them with the batter.
  • Save time and money by using a grated parmesan shaker, it adds great flavor! Or you can use freshly grated parmesan cheese if preferred.
  • Swap the cheddar cheese for any other favorites including marble, mozzarella, monterey jack or swiss.
Nutrition
Calories: 160kcal | Carbohydrates: 16g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 381mg | Potassium: 219mg | Fiber: 1g | Sugar: 2g | Vitamin A: 349IU | Vitamin C: 10mg | Calcium: 183mg | Iron: 2mg

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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