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    Home » Recipes » Main Dishes

    Easy Zucchini Pie

    Published: Jun 20, 2018 · Modified: Feb 25, 2023 by Alyssa · This post may contain affiliate links.

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    A wedge of zucchini pie being lifted out of the pan with a spatula.

    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.

    A wedge of zucchini pie being lifted out of the pan with a spatula.

    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!

    Recipe Ingredients

    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.

    Text labeled zucchini pie ingredients in separate bowls.
    • 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.

    Step-by-Step Instructions

    1. 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.
    Shredded cheese, zucchini, and sun-dried tomatoes on a wooden cutting board.
    1. 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.
    Combined zucchini pie mixture in a bowl with a wooden spoon.
    1. 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.
    The batter poured into a round glass pie plate.
    1. 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.
    Browned and puffed up zucchini pie in a glass pie plate.

    Flavor Variations

    • 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.

    A slice of zucchini pie on a plate.

    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.
    Partially-sliced zucchini pie in the glass pie plate with one wedge removed.

    Related Recipes

    • Bisquick Chocolate Chip Cookies
    • Balsamic Meatloaf with Vegetables
    • Taco Stuffed Zucchini Boats
    • Pizza Rustica (Italian Easter Pie)

    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!

    A wedge of zucchini pie being lifted out of the pan with a spatula.

    Easy Zucchini Pie

    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.
    4.75 from 4 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 8 slices
    Calories: 336kcal
    Author: Alyssa

    Ingredients

    • 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

    Optional Add-ins:

    • 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
    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    • 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.

    Nutrition

    Serving: 1wedge (of 8) | Calories: 336kcal | Carbohydrates: 15g | Protein: 11g | Fat: 26g | Saturated Fat: 7.6g | Cholesterol: 124mg | Sodium: 830mg | Potassium: 172mg | Fiber: 2g | Sugar: 4g | Calcium: 210mg | Iron: 1.6mg
    Tried this Recipe?Tag @mysequinedlife - I love to see what you're making!

    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
    « Vodka Sauce Pasta Bake with Crispy Panko
    Homemade Dairy-Free Fudgesicles »
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    Comments

    1. Tisha says

      June 16, 2019 at 12:56 am

      5 stars
      The smoked mozzarella in this quiche is PERFECT! Zucchini is such a versatile ingredient. I'm going to have to make this for a brunch someday!

      Reply
    2. Nellie Tracy says

      June 15, 2019 at 11:30 pm

      5 stars
      This is such an awesome recipe with amazing flavor!

      Reply
    3. Geraldine H. says

      June 25, 2018 at 8:47 am

      Doing a great job.

      Reply
      • Alyssa says

        June 26, 2018 at 11:56 am

        Thank you so much!!! 🙂

        Reply

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