This zucchini pie combines the greatest aspects of both savory pies and crustless quiches. We still enjoy making this dish that belonged to my grandmother.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 1 (9-inch) pie |
Ingredients
- 3 cups zucchini, shredded
- 1/2 teaspoon salt
- 4 eggs, lightly beaten
- 1 cup baking mix
- 1/2 cup finely chopped sweet onion
- ½ cup butter, melted
- 1/2 cup shredded white Cheddar cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped parsley
- 1/2 teaspoon ground black pepper
Instructions
- Gather all ingredients.
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- Place shredded zucchini in a bowl and toss with 1/2 teaspoon salt; let stand for 15 minutes. Transfer into a clean kitchen towel and wring out excess liquid into the sink.
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- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
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- Combine zucchini, eggs, baking mix, onion, melted butter, Cheddar cheese, Parmesan cheese, rosemary, parsley, and pepper in a large bowl; mix well.
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- Spread mixture into the prepared pie plate or baking pan.
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- Bake in the preheated oven until golden brown and a knife inserted in the center comes out clean, about 45 minutes.
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- This recipe was tested in our test kitchen in May 2023 and updated to use shredded zucchini instead of diced, and melted butter instead of oil. Cooking time was increased to 45 minutes.
- Place shredded zucchini in a potato ricer, half at a time, and use it to squeeze out excess liquid.
- You can replace baking mix with 1 cup all-purpose flour and 1 teaspoon baking powder.
Nutrition Facts
| Calories | 366 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 182 mg |
| Dietary Fiber | 2 g |
| Protein | 12 g |
| Saturated Fat | 15 g |
| Sodium | 647 mg |
| Sugars | 5 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I am sure the base recipe is great. I used three different types of zucchini and added bacon, portobello mushrooms, red peppers, 4 cloves of garlic, a tomato border. Used a Sargent four cheese blend, half cup of store brand Parmesan Romano blend, topped with fresh grated Parmesan. Placed the veggies in a four cup measuring cup with the stick of butter, microwaved for two minutes. I did not grate the zucchini. Definitely a keeper.
Mmmm very tasty. I made no changes. Reminded me a bit like stuffing.
I like quiche, but this is better. Great way to use up zucchini, too.
What a great way to use the massive amounts of zucchini we have from our garden! It’s a fun mix between bread and breakfast casserole. Everyone liked it, even the kids who don’t like eggs or zucchini! This is a keeper.
Although it’s a mild dish, this had a wonderful flavor and texture. A great way to use up those zucchinis that grow like weeds. My minor modifications are that I added a couple tablespoons of fresh chopped basil. I also added a diced orange bell pepper that I sautéed slightly along with the onion. being as I do not use measuring cups, I went a little heavy with the Bisquick. I also had two tiny tomatoes from the garden, so I sliced them thin and layered them on top. This is absolutely a keeper.
Very surprised to like this recipe. I followed the basic recipe and used some of Poulet50’s tips…used around 2T of oil and 1//2 c. sour cream. I gave the batter a good sprinkling of dried parsley, I didn’t have any marjoram. I did grate the zucchini which I think is necessary for this type of recipe. Baked until it was set which was around 45 minutes. It smelled delicious and it is! Great way to use those overgrown garden zucchinis! ( I removed the pithy center with all the seeds)
Delicious way to use the zucchini. The leftovers were even better sauteed and browned in butter for breakfast with eggs. Thanks for recipe!
Made it exactly as recipe says. Was the same recipe my Aunt gave me years ago and still as delicious.
My only suggestion, after making this for years from my mom’s recipe – which I lost. This on is just as good. Grate the zucchini. Use good quality cheese and cut back a bit on the oil. It’s the kind of thing you will make over and over because it’s delicious and low on carbs. Goes great with a salad. Every one loves it.
With the onions I sauté them in olive oil and add Italian seasoning, then added 2 type of cheeses Monterey Jack and the Parmesan, since I was given a very large Zucchini I needed to cut out all the seeds. Then I made a fresh tomato sauce out of garden tomato. Serve slices of the zucchini pie with the tomato sauce on the side it was a big hit
Great recipe! I too added extra items. A big yellow pepper, yellow squash, and spinach made this even more delish! I used less oil, and because I had so many veggies ( 7 cups), I doubled the panacake mix, and added a total of 6 eggs. I also added a cup of parm instead of just a 1/2. This will be my go to recipe for potlucks from now on.:) Thanks!
I added 2 more eggs. I also chopped up the veggies in a good processor til snap but not much — onion and red pepper which I sauteed lightly, cherry tomatoes. I used the processor to slice the zucchini. Added a few asparagus chopped into 1″ pieces. It was yummy!
I’ve been making this recipe for years and love it. I only use 1/3 cup of oil. I combine the ingredients for several at a time, bake one, and freeze the rest (raw) in ziplock bags. To cook a frozen one, thaw it in the fridge, squeeze the ziplock bag until all the ingredients are once again mixed, pour in pie pan, and bake.
This is a good recipes, but I use cubed cheese because the cheese doesn’t melt completely and you get gooey patches.
Easy to make, looked awesome, was light to eat. The only thing I would do different next time is fry a little bacon or Italian sausage and add to the mix to make a little more flavour
Substituted 1/2 cup light sour cream and 2 tbsp olive oil for oil and added 1 cup grated parmesan and 1 cup cheddar, per suggestions from other reviewers. My daughter and husband really liked it. Next time they want ham added to it, though. Also, I had to cook it for 45 minutes to get it to set right.
Very easy and very good.
This is amazing, breakfast, lunch or dinner. I’ve added chopped tomato, different cheeses, ham, bacon…pretty sure you can add whatever you are in the mood for and it will be delicious!
I really liked this recipe, but it needs more salt (either apply ketchup if you are a ketchup on your eggs person, or sprinkle with salt or seasoned salt). We used a Penzey’s seasoning blend (Rocky Mountain Seasoning) that we love on our eggs. Next time I’ll put it in the dish instead of on it.
Made this last night and it was a hit.
This was quick and easy. My biggest dilemma was whether to peel the zucchini or not because the recipe didn’t advise. I went with not peeling and it worked out great. My family enjoyed this recipe and I’ll make it again.