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.
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 (like our carrot pie recipe). 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
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.
How To Make This Easy Zucchini Pie
- Mix the dry ingredients together in a large bowl. Mix eggs and oil separately.
- Pour eggs mixture into the dry ingredients to create a batter. Add the cheese and vegetables.
- 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.
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.
More Zucchini Recipes
- Crab Stuffed Zucchini
- Ground Turkey Zucchini Skillet
- Zucchini Parmesan Frittata
- Zucchini Spinach Quesadilla
- Chickpea Zucchini Stir Fry Wraps
Zucchini Pie Recipe
Ingredients
- 1 cup bisquick mix
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp dried thyme
- ½ tsp dried parsley
- ½ tsp salt
- ¼ tsp ground black pepper
- 4 eggs
- ½ cup vegetable oil
- 1 cup grated cheddar cheese
- ½ cup parmesan cheese - plus 2 Tbsp for topping
- 1 ½ cups zucchini slices - sliced thin
- ½ cup chopped yellow onion
- 1 chopped green onion
Instructions
- Preheat the oven to 350°F. Coat the inside of a pie plate with nonstick cooking spray.
- Add 1 cup bisquick mix, 1 tsp garlic powder, ½ tsp onion powder, 1 tsp dried thyme, ½ tsp dried parsley, ½ tsp salt and ¼ tsp ground black pepper to a large mixing bowl. Mix together.
- In a separate medium bowl whisk together 4 eggs and ½ cup vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir together.
- Add 1 cup shredded cheddar cheese, ½ cup grated parmesan cheese, ½ cup chopped yellow onion, and 1 chopped green onion and mix together again.
- Add 1 ½ cups sliced zucchini and stir until zucchini is coated with the batter, making sure the slices aren’t sticking together.
- Pour the zucchini mixture into a greased pie dish and smooth out with a spatula. Arrange the zucchini on top in a pleasing display. Sprinkle the top with 2 Tbsp grated parmesan cheese.
- Bake covered with foil for 30 minutes, then remove foil and bake an additional 15-20 minutes, or until zucchini slices are tender and edges are golden brown. A toothpick should come out clean when poked through the center.
- Let cool for 10 minutes then use a sharp knife to cut into slices and enjoy!
Recipe Notes:
- 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
The nutritional information provided is an estimate and is per serving.