This 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.
Zucchini Pie Overview
I love this recipe for a quick and budget-friendly dinner idea. This is not a traditional pie using a pie crust and filling. Instead, all ingredients are mixed with bisquick and dumped into a pie pan for a savory and slightly sweet meal.
The batter creates a biscuit-style dough that is perfect to blend with vegetables. Feel free to use this method for other savory pies including sliced squash, tomatoes, bell peppers, mushrooms, fresh basil and rosemary.
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 extra for topping
- 1 ½ cups zucchini slices – sliced thin
- ½ cup chopped yellow onion
- 1 chopped green onion
How To Make This Easy Zucchini Pie
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat the oven to 350°F. Coat the inside of a pie plate with nonstick cooking spray.
STEP 2: 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.
STEP 3: In a separate medium bowl whisk together 4 eggs and ½ cup vegetable oil.
STEP 4: Pour the wet ingredients into the dry ingredients and stir together.
STEP 5: 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.
STEP 6: Add 1 ½ cups sliced zucchini and stir until zucchini is coated with the batter, making sure the slices aren’t sticking together.
STEP 7: 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.
STEP 8: 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.
STEP 9: Let cool for 10 minutes then use a sharp knife to cut into slices and enjoy!
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 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.
- Swap the cheddar cheese for any other favorites including marble, mozzarella, monterey jack, goat cheese, feta cheese or swiss.
- Feel free to use other vegetables such as sweet corn, tomatoes and bell pepper. Just be sure to slice them into small pieces.
How To Store Leftovers
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.
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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.