Zucchini Pie
Summer is the perfect time to explore fresh and delightful recipes, and this Zucchini Pie is a fantastic way to use up an abundance of garden zucchini. Whether you’re looking for a simple weeknight dinner or a crowd-pleasing dish for a gathering, this recipe is sure to become a favorite. Packed with fresh zucchini, cheese, and a hint of onion, it’s a savory pie that delivers on both flavor and convenience.
For a perfect sweet finish after enjoying your zucchini pie, why not whip up a delicious Snickerdoodle Zucchini Bread for dessert? It’s a tasty way to keep the zucchini theme going!
Zucchini Pie
One of the best things about this Zucchini Pie is how easy it is to prepare. With just a handful of ingredients and minimal prep time, you’ll have a delicious meal ready in under an hour. The Bisquick mix ensures a perfect crust and a fluffy, moist interior without the fuss of traditional pie crusts. Plus, the combination of cheese and zucchini creates a mouthwatering blend that’s hard to resist.
This versatile recipe can be served as a main dish with a side salad or as a hearty side for your favorite protein. It’s also a great option for potlucks and family gatherings, as it can be enjoyed warm or at room temperature. Not only is it delicious, but it’s also a wonderful way to incorporate more vegetables into your diet in a fun and tasty way.
If you enjoy zucchini I have a few more zucchini recipes to try out. Zucchini boats, Hasselback zucchini,or breaded zucchini chips!
What You Will Love About This Recipe
This Zucchini Pie recipe is a delightful mix of simplicity and flavor, making it a standout for many reasons. First and foremost, it’s incredibly easy to prepare. With straightforward ingredients and a quick assembly process, even novice cooks can whip up this dish with confidence. The Bisquick mix simplifies the crust, saving time and effort while still delivering a deliciously fluffy and golden result.
Moreover, the combination of fresh zucchini, cheese, and onion creates a savory and satisfying flavor profile that is sure to please. The zucchini adds a tender, slightly sweet taste that pairs perfectly with the savory cheese and the mild bite of the onion. It’s a versatile dish that can be enjoyed hot out of the oven or served at room temperature, making it perfect for any occasion, from weeknight dinners to potluck parties.
Finally, this recipe is a fantastic way to incorporate more vegetables into your meals. The zucchini pie is not only tasty but also nutritious, offering a wholesome option that doesn’t compromise on flavor. Whether you’re looking to use up a surplus of garden zucchini or simply seeking a new go-to dish, this zucchini pie is a must-try that everyone will love.
Ingredients
- 3 Cups Zucchini, sliced on the thinner side
- 4 Eggs
- 1 Cup Bisquick*
- 1 Small Onion, diced
- 1/2 Cup Vegetable or Canola Oil
- 1 Cup Shredded Cheese**
How to Make Zucchini Pie
Step 1: Start by whisking up your eggs in a bowl to scramble them.
Step 2: Add in diced onion, Bisquick, oil, and cheese. Mix well until combined.
Step 3: Add in your zucchini and fold it into the batter.
Step 4: pour the zucchini pie mixture into greased pan and bake as directed in the printable recipe card.
Once done remove and allow to cool a few minutes. Then slice and serve this super easy yet satisfying dish.
Can I Use Yellow Squash Instead Of Zucchini
Yes, you can use yellow squash instead of zucchini in this recipe. Yellow squash has a similar texture and mild flavor, making it an excellent substitute. Just slice it thinly and evenly, as you would with zucchini, to ensure it cooks properly and evenly throughout the pie. This substitution can add a slightly different color and subtle variation in flavor, but it will still result in a delicious and satisfying dish.
Do I Need To Peel Zucchini
One nice thing about zucchini is it offers very soft skin. You do not have to peel your zucchini for this pie.
Tips & Tricks
- Uniform Slicing: To ensure even cooking, slice the zucchini uniformly. Aim for thin, consistent slices so that they cook evenly and blend well with the other ingredients.
- Remove Excess Moisture: Zucchini can release a lot of water during cooking. To avoid a soggy pie, lightly salt the zucchini slices and let them sit for about 10 minutes. Then, pat them dry with a paper towel to remove excess moisture.
- Mix Thoroughly: When combining the eggs, Bisquick, oil, and cheese, make sure to mix well to break up any lumps. This ensures a smooth, consistent batter that incorporates all the flavors evenly.
- Use Fresh Ingredients: For the best flavor, use fresh, high-quality ingredients. Fresh zucchini, a good quality cheese, and a freshly diced onion can make a significant difference in taste.
- Cheese Varieties: Feel free to experiment with different types of cheese. Cheddar is a great option, but mozzarella, gouda, or a blend of your favorites can add unique flavors to the pie.
- Check for Doneness: Since ovens can vary, start checking your pie around the 45-minute mark. The top should be a nice golden brown, and a toothpick inserted into the center should come out clean.
- Let It Rest: Allow the pie to cool for a few minutes before slicing. This helps it set better and makes it easier to cut into neat slices.
- Pan Size Matters: Using a pan between 8.5 to 9 inches ensures the pie cooks evenly and the slices hold together well. A different size pan might alter the cooking time and texture.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving to enjoy it warm.
FAQs
Can You Freeze Zucchini Pie
Yes, you can freeze zucchini pie, but there are some considerations to keep in mind to ensure the best results. Freezing can alter the texture of certain ingredients, so it’s important to follow the right steps to maintain the quality of the pie as much as possible. Here’s how you can do it:
- Prepare the Pie: Before freezing, make sure your zucchini pie is fully cooked and cooled. This could be a crustless pie or one with a pastry or crust of your choice.
- Wrap and Protect: Wrap the zucchini pie tightly in plastic wrap or aluminum foil. Make sure it’s well-covered to prevent freezer burn and exposure to moisture, which can affect the texture and flavor.
- Double Wrapping: For added protection, consider placing the wrapped pie in a resealable freezer bag. This provides an extra layer of insulation against freezer air.
- Label and Date: Clearly label the package with the date of freezing. This will help you keep track of how long the pie has been frozen.
- Freeze Quickly: Place the wrapped and packaged zucchini pie in the coldest part of your freezer. Try to freeze it as quickly as possible to preserve its quality.
- Thawing and Reheating: When you’re ready to enjoy the frozen zucchini pie, move it to the refrigerator and allow it to thaw slowly. This helps maintain its texture and flavor. Once thawed, you can reheat the pie in an oven at a low to moderate temperature until it’s heated through. This will help retain its original texture better than using a microwave.
- Quality Considerations: While frozen zucchini pie can still be tasty after thawing and reheating, keep in mind that freezing can cause some changes in texture. The zucchini might release more moisture upon thawing, potentially affecting the pie’s overall consistency.
- Zucchini Preparation: When making a zucchini pie that you plan to freeze, consider slightly undercooking the zucchini filling before assembling the pie. This can help mitigate the texture changes that freezing might cause.
Remember that the quality of the zucchini pie after freezing largely depends on the recipe, preparation method, and how well you follow these guidelines. While freezing is a convenient way to preserve dishes, some adjustments might be needed to achieve the best results after thawing and reheating.
What Is Bisquick
Bisquick is an essential pantry flour mix that has been around for years. It is a baking mix that is mixed with flour, baking powder, shortening, and salt.
If you can not find Bisquick in your area, you can easily make it yourself. Check out this incredible copycat recipe.
Zucchini Pie
Zucchini pie is a savory zucchini recipe that baked in the oven. This zucchini pie recipe takes minutes to prep before you toss it into bake.
Ingredients
- 3 Cups Zucchini, sliced on the thinner side
- 4 Eggs
- 1 Cup Bisquick*
- 1 Small Onion, diced
- 1/2 Cup Vegetable or Canola Oil
- 1 Cup Shredded Cheese**
Instructions
- Preheat oven to 350 degrees
- Spray your pan with canola spray.
- Add your eggs to a medium sized bowl. Beat them.
- Add in the diced onion, Bisquick, oil & shredded cheese. Mix well making sure to break up any Bisquick lumps.
- Add in the zucchini and fold it into the batter.
- Pour into a 8.5 to 9 inch round cake pan.
- Bake for 45-50 minutes, until the top is a nice golden brown.
Notes
*If you do not have bisquick, you can make a homemade version, check out a great recipe HERE
**If you like cheese you can increase this up to 2 Cups
***To freeze it. Once cooked & cooled, wrap it tightly and you can freeze it for up to 3 months. To reheat allow it to thaw completely, bake at 350 degrees for 15-20 min. You can also cook from frozen at 350 degrees for 30-40 minutes.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 191Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 107mgSodium: 325mgCarbohydrates: 14gFiber: 1gSugar: 4gProtein: 9g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
Can you use something other then his quick?
Yes I included a link in the notes section to a homemade bisquick.
I made this last night. I made my own bisquick with butter and added a tsp of Goya Sazon Total. It was delicious but very oily, next time I will omit the vegetable oil. Maybe some precooked Italian sausage crumbles to increase the protein content and 1/4c of grated parmesano reggiano would add a bit of sharpness and a bit of basil or chopped sundried tomatoes. Or diced ham and shredded Swiss. This is a basic recipe that can be tweaked very easily. Thanks!
Is there a substitute for the oil? Don’t like adding oil to my recipes if not needed.
Looks awesome…just wondering if I could substitute almond flour and some baking powder for the bisquick? Trying to go keto!
I suspect you can. I included a link in the notes section to a homemade bisquick, that may help with the measurements and all. 🙂
@Melissa, I substituted Carbquick for the Bisquick same ratio and it turned out great.
Is there another substitute for the cheese? I am lactose intolerant but love zucchini.
You can make it without the cheese. You can also add in some chopped tomato which you may like in place of the cheese to give it a bit extra flavor. 🙂
Have you ever tried Nutritional Yeast? It’s a cheese substitute available at Target and specialty grocery stores.
Try nutritional yeast. It lends a cheesy flavor without the cheese. I’m not vegan, but I made a vegan pesto for a friend and used nutritional yeast in place of the Parmesan and it was delicious!!!!
Some blocks of Cabot cheese are lactose free.
Can it be frozen cooked or raw?
Yes you sure can freeze it. Once cooked & cooled, wrap it tightly and you can freeze it for up to 3 months. To reheat allow it to thaw completely, bake at 350 degrees for 15-20 min. You can also cook from frozen at 350 degrees for 30-40 minutes.
I add roasted peppers also. I also shred the zucchini
Sounds delicious 🙂
Instead of the Bisquick, can you use Almond flour?
I included a link in the notes section to a homemade bisquick, I suspect you may be able to use almond flour as an alternative to make a homamade bisquick.
What is bisquick
It is a boxed pancake & baking mix. I have included in the notes section a link to a homemade bisquick recipe to help with those that can not get bisquick directly. 🙂
I am in Australia and bisquick is not a product that we have here. What can I substitute for it. ?
Hi there.. I updated the notes section of the recipe with a link to a recipe to make your own homemade bisquick. 🙂
I am on a low carb eating plan. Can I substitute something else instead of Bisquick, which is prob made with flour. I live in Australia and we don’t have it anyway. Was wondering if Psyllium Husk would do, but less than a cup. Or could leave that ingredient out?
Sincerely
Jan Langford
I am not totally positive if Psyllium Husk will work, I am a bit unfamiliar with it. I have included a link to a homemade bisquick recipe that may make it easier for you to do a bit of swapping ingredients.
Psylium husk will make it like a rock, I suspect. Normally for thickening you only need a teaspoon, more or less, depending on quantities. I’d suggest a combo of coconut and almond flour.
Chick pea flour
Do I need the all the oil? Will it cook the same without it or with a liquid substitute?
you can absolutely try experimenting with substituting some of the oil with applesauce. I have not tried it personally, so I can’t help direct you, but I would love to hear about your results if you try.
What do we use in place of egg for a vegan pie?
From what I am reading it seems like EnerG Egg Replacer should be a good substitute. I would love to hear your results if you try it. 🙂
This looks great. Can you make it vegan, without the bisquick, so it will be healthier for you?
Hi, you have 1/2 cup oil mentioned in the recipe….. don’t see where to use in the instructions?
It is here 🙂 Add in the diced onion, Bisquick, oil & shredded cheese. Mix well making sure to break up any Bisquick lumps.
Can you freeze the zucchini pie?
Yes you sure can freeze it. Once cooled, wrap it tightly and you can freeze it for up to 3 months. To reheat allow it to thaw completely, bake at 350 degrees for 15-20 min. You can also cook from frozen at 350 degrees for 30-40 minutes.
Yes, I put the instructions above in another comment. I will go add it into the notes section of the recipe card as well.
Had the zucchini pie for supper. It’s delicious. A new favorite!!!
Can you omit or reduce the oil? What purpose does it serve because that’s a lot of oil
What flavor cheese do you use?
I used a cheddar mix. You can use which ever is your favorite.
What sort of cheese do you use? Will Parmesan work?
Yes Parmesan will work great. Mozzarella is yummy. N cheddar is also delicious.
I’m going to try this tonight using Carb-quick.
My zucchini pie is not cooking in the middle. What could have gone wrong?
I am so sorry to hear it was not cooking in the middle. I hope you were able to get it worked out?
Made this for dinner. Added some chopped tomato and green onion. Delicious. This one’s a keeper!
Do you have to use oil? Is there a substitute? Like when I make cakes I use applesauce in place of the oil, but I know applesauce won’t work for this recipe.
From what I hear, applesauce should be a great replacement. Let us know how you make out. 🙂
What a great recipe! We ended up not having quite enough squash to harvest for this but we picked a young carrot, added it to the squash to make up the volume. It came out great. I see the potential for a lot of variations for this recipe. Thans for posting it.
Did you really mean 1/2 cup of oil and not 1/2 tbsp? That just sounds like a *lot* of oil, especially with the oil already in the eggs, cheese, and bisquik (or in my case, carbquik). The nutritional info doesn’t line up with 1/2 cup, either (since by itself, 1/2 cup of oil would provide 14g of total fat per serving, going up past 20g once you add in the other ingredients).
It is an old fashioned recipe that has been around for years and years. The original recipe called for that much oil, it is correct. It is quite delicious. You can certainly try to replace some of the oil possibly with applesauce. I would love to hear your results if you decide to substitute some of the oil with applesauce. 🙂
For less calories I substituted the oil with unsweetened apple sauce. It’s a 1:1 ratio. Husband couldn’t tell the difference! Yummy!
Yay! I love the substitution of applesauce for the oil. thank you so much for sharing with us. 🙂
I have this in the oven now. Made exactly as written. I was very surprised that there was no seasoning’s in this like salt and pepper etc, but we shall see. I did spray my pan even though you didn’t say to do it
Absolutely delicious and so easy to make!
Fab recipe and so easy! Didn’t have high expectations, but had loads of zucchini in the garden to use…this is now in my permanent rotation!
Could this be made in the instant pot using pot in pot with a cake tin? How long would you put it in for and with what settings?
Yes you could definitely give it a try in your instant pot. Typically with cakes, I cook them the same amount of time in my instant pot as you would in the oven, I think I would apply the same to this. Let me know how you make out. 🙂
Do I have to use oil or can I melt butter and use butter? Thank you in advance
Yes you should be fine using melted butter instead. I have also heard of people using applesauce as a replacement, although I have not tried it yet myself.
Made this today. Used shredded zucchini and also added some chopped tomatoes.
It was delicious. Definitely will make again.
It’s good to have a new recipe for zucchini.
I made it. I added some salt and pepper while preparing. It needs more. It also needs something else, maybe garlic, basil, something for flavor. It just doesn’t have any flavor.
What type of cheese do you recommend?
You can use all cheddar if you like, or a combination of cheddar and parmesan cheese is nice as well. You can really use your favorite(s)
I used a cup of the bisquick cheddar biscuit mix
I added tomato and fresh spinach to this at the end when you fold in the zucchini. It was awesome!
I added bacon to. I chopped it up and cooked it first
i have made this pie 5 times now. i saute my onions in 4 tbsp butter, and reduce oil to 1/4 cup. i add fresh snipped dill, and use Swiss/Gryere Cheese, increased to 1 1/2 cup. freezes well!!!
I have made this few times and really like it. I cut the oil down to 1/8 cup and Bisquick and cheese down to 3/4 cup.
I also added pepper, garlic salt, Italian seasoning and Choulula since there are no seasonings listed.
I like to change it up each time. I also do a little sprinkle of panko bread crumbs on top.