This zucchini pie is a savory, crustless bake made with a Bisquick-style batter that forms its own light, biscuit-like crust as it cooks. It’s an easy way to use up a lot of zucchini at once, and it comes together with basic pantry staples and minimal prep — no pastry crust to roll out or blind bake required.
Why This Recipe Is So Easy
Unlike a traditional quiche, this pie skips the pastry crust entirely. A simple baking mix batter is poured over sautéed zucchini and cheese, and as it bakes, it forms its own tender, biscuit-like base and top. It’s a great weeknight option when you want something savory and satisfying without much hands-on effort.
Ingredients
- 4 cups zucchini, thinly sliced or grated
- 1 teaspoon salt, for drawing out moisture
- 1 medium onion, diced
- 1 tablespoon olive oil or butter
- 1 cup shredded cheddar cheese
- ½ cup grated parmesan cheese
- 4 large eggs
- ½ cup vegetable oil
- 1 cup baking mix (such as Bisquick)
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley or basil, chopped (optional)
Equipment
- A 9-inch pie dish
- A colander
- A large skillet
- A mixing bowl and whisk
Instructions
Step 1: Salt and drain the zucchini
Place the sliced or grated zucchini in a colander, sprinkle with salt, and let sit for 15-20 minutes to draw out excess moisture. Pat dry with a clean towel or paper towels before using.
Step 2: Sauté the zucchini and onion
Heat the olive oil or butter in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened. Add the drained zucchini and cook for another 4-5 minutes, until just tender. Remove from heat and let cool slightly.
Step 3: Preheat the oven and prep the dish
Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish.
Step 4: Make the batter
In a large mixing bowl, whisk together the eggs and vegetable oil until combined. Whisk in the baking mix, garlic powder, and pepper until just combined (a few lumps are fine).
Step 5: Combine
Fold the sautéed zucchini and onion, along with the cheddar and parmesan cheese, into the batter, stirring until evenly distributed.
Step 6: Bake
Pour the mixture into the prepared pie dish, spreading it into an even layer. Bake for 35-40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 7: Cool and serve
Let the pie cool for about 10 minutes before slicing. Garnish with fresh parsley or basil, if desired, and serve warm or at room temperature.
Tips for the Best Zucchini Pie
- Don’t skip salting and draining the zucchini — this step prevents a soggy, watery pie.
- Let the sautéed vegetables cool slightly before adding them to the batter so they don’t start cooking the eggs.
- Swap the cheese — Swiss, mozzarella, or a Mexican blend all work well in place of cheddar.
- Add cooked, crumbled bacon or sausage for a heartier, more filling version.
- Serve with a side salad for a simple, complete meal.
Storage
Store leftover pie covered in the refrigerator for up to 4 days. Reheat individual slices in the oven or microwave, or enjoy cold straight from the fridge.
Final Thoughts
Zucchini pie is a simple, satisfying way to use up a lot of zucchini without much effort — no crust to roll, just a quick batter and a hot oven. It works well for breakfast, lunch, or a light dinner, and it’s just as good the next day.
