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Zucchini Pie

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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.

zucchni pie

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

zucchini pie

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.

zucchini pie


  • 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. 

zucchni pie

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. 

zucchini 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.
zucchini pie


Yes, you can substitute zucchini with other types of squash, such as yellow squash or pattypan squash. Just ensure they are sliced thinly and evenly for the best results.

Cheddar cheese is commonly used, but you can experiment with mozzarella, gouda, or a blend of your favorite cheeses to add different flavors to your pie.

The pie is done when the top is a nice golden brown and a toothpick inserted into the center comes out clean. Start checking around the 45-minute mark as oven temperatures can vary.

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
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.

zucchini pie
zucchini pie long pin
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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