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Zucchini Pie

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Do you have an abundance of zucchini from your garden, but you’re tired of having the same old zucchini recipes? If so, zucchini pie will be a welcomed twist for the family dinner table. This delicious savory zucchini pie recipe is easy to make; you can have it out of the oven within minutes of prepping. With zucchini, cheese, and a few other simple ingredients, this zucchini pie will be a hit. Plus, it’s versatile as a main dish, as a side dish, or even served at a potluck.

If you enjoy zucchini I have a few more zucchini recipes to try out. Zucchini boats, Hasselback zucchini,or breaded zucchini chips

Zucchini Pie

I can’t get enough zucchini lately! My family has been enjoying it as well. I wanted to create something for lunch that was filling but not too heavy. 

zucchini pie

We whipped this up and the kids gobbled it up. I had a couple of pieces in the fridge and before I knew it they were gone as well! 

zucchini pie

How to Make

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. 

zucchni pie

Can I Use Yellow Squash Instead Of Zucchini

If you want to swap yellow squash for zucchini I think you would be just fine to do so. Just cut the squash the same way. 

It will alter the flavor a bit but overall it should bake up very similar in texture. 

Or you could even do half squash and half zucchini. It would add a dimension of color. 

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. 

zucchini pie

I even find leaving the peel on adds a bit of color to the dish. 

Variations to Zucchini Pie Recipe

  • Swap out cheese for a different flavor! Mozzarella, pepper jack, etc
  • Do a mix of part zucchini part squash 
  • Add in a splash of hot sauce to elevate the flavor
  • Add in some Italian seasoning for added flavor 
  • Shredding, slicing, or chopping works in the form of the texture of the zucchini you use
  • Reach for a gluten-free baking mix if you have dietary needs
zucchini pie

Best Way To Store Leftovers

If you are lucky enough to have leftovers you need to store them in the fridge. 

Cover and place for around 3-4 days. You can eat the leftover pie for a snack, lunch, or dinner. 

You can even meal prep lunches with this pie. Eat it cold or simply reheat it right in the microwave. 

zucchini pie

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

zucchini pie

Is This A Side Dish or Main Dish

Zucchini pie can be used for a quick lunch, dinner, or served as a side dish. 

We have eaten this as a light lunch and other times we go the route of serving it as a side dish. 

Great to pair with pork, seafood, chicken, etc. Top with a dollop of sour cream if you want and dive in forks first. Check it out in this web story and see what you think.

zucchini pie

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.

Want another amazing use for your gorgeous zucchini? Try these Air Fryer Garlic and Parmesan Zucchini Fries. They are so good!

If you love Zucchini as much as I do, you definitely want to check out this awesome new Vegetable Spiralizer, you will LOVE it!

zucchini pie

zucchini pie

Zucchini Pie

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

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. 


  • 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**


  1. Preheat oven to 350 degrees
  2. Spray your pan with canola spray.
  3. Add your eggs to a medium sized bowl. Beat them.
  4. Add in the diced onion, Bisquick, oil & shredded cheese. Mix well making sure to break up any Bisquick lumps.
  5. Add in the zucchini and fold it into the batter.
  6. Pour into a 8.5 to 9 inch round cake pan.
  7. Bake for 45-50 minutes, until the top is a nice golden brown.


*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:



Serving Size:


Amount Per Serving: Calories: 191Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 107mgSodium: 325mgCarbohydrates: 14gFiber: 1gSugar: 4gProtein: 9g

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      1. 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!

  1. Looks awesome…just wondering if I could substitute almond flour and some baking powder for the bisquick? Trying to go keto!

    1. I suspect you can. I included a link in the notes section to a homemade bisquick, that may help with the measurements and all. 🙂

    1. 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. 🙂

    2. Have you ever tried Nutritional Yeast? It’s a cheese substitute available at Target and specialty grocery stores.

    3. 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!!!!

    1. 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.

    1. 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.

    1. 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. 🙂

    1. Hi there.. I updated the notes section of the recipe with a link to a recipe to make your own homemade bisquick. 🙂

  2. 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?
    Jan Langford

    1. 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.

    2. 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.

    1. 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.

  3. Hi, you have 1/2 cup oil mentioned in the recipe….. don’t see where to use in the instructions?

    1. It is here 🙂 Add in the diced onion, Bisquick, oil & shredded cheese. Mix well making sure to break up any Bisquick lumps.

    1. 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.

    2. Yes, I put the instructions above in another comment. I will go add it into the notes section of the recipe card as well.

  4. 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.

  5. 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.

  6. 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).

    1. 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. 🙂

  7. For less calories I substituted the oil with unsweetened apple sauce. It’s a 1:1 ratio. Husband couldn’t tell the difference! Yummy!

  8. 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

  9. 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!

  10. 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?

    1. 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. 🙂

    1. 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.

  11. 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.

  12. 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.

    1. 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)

  13. 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!!!

  14. 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.

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