Go Back
Chef Ava

Easy Zucchini Pie

This easy zucchini pie is a savory cross between a crustless quiche and a vegetable bake, loaded with fresh zucchini, onion, cheese, and Parmesan, then baked until beautifully golden. Perfect for lunch, brunch, or a light dinner and ready with minimal effort in under an hour.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Brunch, Dinner, Lunch
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups zucchini, shredded
  • 1 cup onion, chopped
  • 1 cup shredded mozzarella or cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Bisquick mix
  • 4 large eggs
  • 1/4 cup vegetable oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried oregano or Italian seasoning

Equipment

  • 9-inch pie plate
  • large mixing bowl
  • box grater
  • spatula
  • oven

Method
 

  1. Preheat oven to 350°F. Lightly grease a 9-inch pie plate or baking dish.
  2. Place the shredded zucchini in a large bowl and gently squeeze out excess moisture using a clean kitchen towel if needed.
  3. Add the onion, shredded cheese, Parmesan, Bisquick mix, eggs, vegetable oil, salt, black pepper, and oregano or Italian seasoning.
  4. Stir until evenly combined and a uniform batter forms.
  5. Pour the mixture into the prepared pie plate and spread evenly with a spatula.
  6. Bake for 35–40 minutes until golden brown and a knife inserted into the center comes out clean.
  7. Remove from the oven and cool for about 10 minutes before slicing.
  8. Serve warm or at room temperature.

Notes

Squeeze excess moisture from the zucchini before mixing to help the pie set properly and develop a golden top. Allow the pie to cool for at least 10 minutes before slicing. Fresh garden zucchini provides the best flavor and texture.