Have an excess of zucchini? This super easy zucchini pie makes a delicious side dish, brunch, or even breakfast. An all-purpose baking mix (like Bisquick) provides both lift and structure in one simple ingredient. This is a great recipe for using up a variety of cheeses and vegetables.
In my house this recipe has two names: zucchini pie and crustless zucchini quiche. And over the years I've called it both things here on the blog! Five years after its initial publish date, I'm back adding additional photos and details and have decided I'm now in the zucchini pie camp (in case you're back via saved link and noticed the name change).
Reason being that quiches have liquid dairy and this recipe has none. So while it's egg-forward in nature, its fluffy texture and zucchini presence fit perfectly with what we come to expect with zucchini pie recipes.
Reasons to Love This Recipe
- The addition of an all-purpose baking mix transforms a heavy and moist mixture into a risen, sliceable Bisquick zucchini pie, providing all the leavening and structure you need.
- This recipe so versatile. Lots of different cheeses and vegetables can be added - even cooked meats.
- It works for any meal of the day!
Pictured below are the base ingredients for this easy zucchini pie. Feel free to add vegetables (fresh or sun-dried tomatoes, peppers, cooked asparagus, spinach) and/or cooked meat as you like.
- Zucchini: You'll need 8 ounces, which is roughly one large or 1-2 small/medium zucchini. Grating it with the peel on is fine, though the photo above shows just the zucchini innards leftover from taco stuffed zucchini boats, chopped small. Either way works. You don't need to press out excess moisture.
- Eggs: Five large eggs provide a quasi-quiche feel without being too eggy.
- Bisquick: One cup takes the place of flour and leavening ingredients. An equivalent all-purpose baking mix should work just the same.
- Oil: Olive oil, canola, vegetable are all good options, as would be your favorite fairly neutrally-flavored cooking oil.
- Cheese: There's a lot of wiggle room here so use your favorite. I always use either Pecorino Romano or Parmesan, along with a melty variety such as extra-sharp cheddar, one of the jacks, mozzarella, etc. I've used smoked mozzarella in the past and really enjoyed it.
- Prep - Shred the zucchini (you don't need to press out excess moisture), grate the cheese(s), and dice up onion and any vegetable or cooked meat that you'll be using.
- Combine Ingredients - Beat the eggs in a bowl, then add the rest of your ingredients. Stir until the mix-ins are evenly combined and no dry streak of Bisquick remain. This can all be done by hand.
- Assemble - Grease a 9-inch round pie plate with cooking spray and pour in the beaten egg mixture. Level off the top with a spoon or spatula so it's even.
- Bake - Bake at 350°F for 40-45 minutes, or until the top and very center of the quiche is set and the edges are a deep golden. It will puff up some as it bakes, but will come back down as it cools. Let it cool off for at least 10-15 minutes before slicing and serving.
- Sautéed Vegetables - asparagus, mushrooms, bell peppers, broccoli florets, leeks (prepare them as in the steps shown in this creamed leeks post), leafy greens.
- Cheese - smoked mozzarella, gouda, swiss, Gruyere, Asiago, pepper jack, sharp cheddar.
- Cooked Meat - bacon, sausage, prosciutto, diced ham, salami.
While I didn't add meat to the quiche photographed in this post, I play fast and loose with this Bisquick zucchini pie often and have thrown in leftover cooked meat when we have it, usually around half a cup.
Recipe Tips and Tricks
- Bisquick - Use your preferred Bisquick variety here. I'm partial to using Heart Smart but also use the regular. And while I haven't personally tried this quiche with the gluten-free kind, but I would imagine it would work fine as this recipe isn't too finicky.
- Clean Slices - Let the zucchini pie cool slightly in the pie plate before slicing and serving. This allows it extra time to set and reduces the possibility of it mushing up.
- Easy Serving - When it comes to pie or pie-shaped foods like quiche, this flexible pie server is the best. It can really work its way underneath whatever you're slicing, and the wedge-shaped head doesn't interfere with the neighboring slices. Well worth it (IMO).
- Storage - Once cool, wrap in foil or place in an air-tight container and refrigerate for 3-4 days. Zucchini pie can also be frozen for 3-4 months, thawed in the refrigerator.
If you’ve enjoyed this recipe, I’d love for you to leave a star rating in the recipe card and/or a comment review below!
Easy Zucchini Pie
- 5 large eggs
- 1 cup Bisquick
- 1 large zucchini grated (8 ounces total)
- 1 cup shredded cheese (about 4 ounces) such as cheddar, mozzarella, gouda
- ⅔ cup diced onion
- ⅓ cup olive oil or neutral-tasting oil of your choice
- ½ cup grated Parmesan or Pecorino Romano
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup fresh or sautéed vegetables such as fresh or sun-dried tomatoes, asparagus, mushrooms, bell peppers
- ½ cup cooked meat such as bacon, sausage, diced ham, salami
- Preheat oven to 350°F (177°C). Spray a 9-inch round pie plate with cooking spray and set aside.
- Add eggs to a large mixing bowl and whisk until creamy. Add Bisquick, shredded zucchini, shredded cheese, onion, oil, Parmesan, garlic powder, salt, pepper, and other vegetables or meat (if using) and stir to combine.
- Pour out the zucchini pie mixture into the prepared pie plate and bake for 40-45 minutes, or until the top and very center is set and the edges are golden-brown. Let cool in the pie plate for at least 10-15 minutes to achieve cleaner slices and serve.
- Bisquick - Measure Bisquick as you would flour using the spoon-and-level method. Spoon it into a dry measuring cup until heaping, then level off the top. Use your preferred variety (regular, Heart Smart, gluten-free, etc.)
- Pie Plate - If adding vegetables and/or meat, consider baking this zucchini pie in a deep-dish pie plate to prevent overflow.
- Storage - Once cooled, wrap leftover slices in foil or place in an air-tight container and store in the refrigerator for 3-4 days. It can also be frozen in this manner for 3-4 months, thawed in the refrigerator before reheating.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.Food Safety and Nutrition Disclaimer