Zucchini Pie

Every summer garden produces more zucchini than you know what to do with — and every summer this recipe is the answer. This zucchini pie is the kind of simple, honest dish that turns an abundance of garden vegetables into something genuinely beautiful and delicious. Golden on top, soft and cheesy inside, with that fresh zucchini flavor in every slice — light enough to feel virtuous, satisfying enough to feel like a real meal. Ready in just 55 minutes with one bowl and almost no effort.

Perfect for lunch, brunch, or a simple supper alongside a crisp green salad. This is garden cooking at its most comforting and most effortless.

Why You’ll Make This Again

This pie sits in the most wonderful middle ground between a crustless quiche and a savory vegetable cake. The Bisquick creates just enough structure to hold everything together without making the pie heavy or dense. The mozzarella or cheddar melts through the entire batter and creates pockets of cheese in every single slice. And the Parmesan on top bakes into a beautifully golden, slightly crispy surface that makes every piece look as good as it tastes — and that combination of textures and fresh zucchini flavor is what makes this pie genuinely unforgettable. Make it once and it immediately becomes your go-to recipe whenever zucchini is in season.

This is a wonderful summer and early fall recipe when zucchini is at its freshest and most flavorful. It works beautifully for casual entertaining, family lunches, or a light weeknight supper that feels a little more special than a simple vegetable side dish.

How This Comes Together

Shred the zucchini, combine everything in one bowl, pour into a pie dish, and bake. That is genuinely the entire recipe from start to finish. The one step that makes all the difference is squeezing some of the excess moisture from the shredded zucchini before adding it to the bowl — too much liquid makes the batter too wet and prevents the pie from setting properly in the center and developing that beautiful golden top. A quick squeeze in a clean kitchen towel takes 30 seconds and is completely worth doing every single time.

What You’ll Need

Ten simple ingredients. Use the freshest zucchini you can find — garden-fresh or farmers market zucchini gives the most vibrant, flavorful result in the finished pie.

• 3 cups shredded zucchini
• 1 cup chopped onion
• 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

Step-by-Step Directions

Step 1: Preheat the Oven

Preheat oven to 350°F. Lightly grease a 9-inch pie plate or baking dish and set aside.

Step 2: Prepare the Zucchini

Place the shredded zucchini in a large bowl. If it contains excess moisture, squeeze gently with a clean kitchen towel to remove some of the liquid.

Step 3: Add the Remaining Ingredients

Add the chopped onion, shredded mozzarella or cheddar, grated Parmesan, Bisquick mix, eggs, vegetable oil, salt, black pepper, and dried oregano or Italian seasoning to the bowl.

Step 4: Stir the Batter

Stir until all ingredients are evenly combined and a uniform batter forms.

Step 5: Fill the Pie Plate

Pour the mixture into the prepared pie plate and spread into an even layer with a spatula.

Step 6: Bake and Serve

Bake for 35–40 minutes until the top is golden brown and a knife inserted into the center comes out clean. Remove from oven and allow to cool for about 10 minutes before slicing — the pie firms up as it cools and slices more cleanly. Serve warm or at room temperature.

How to Serve It

Slice into generous wedges and serve warm or at room temperature on individual plates. It looks beautiful garnished with a sprinkle of fresh herbs — chopped parsley, fresh basil, or extra chives over the golden top make each slice look incredibly fresh and inviting. Serve alongside a simple arugula salad with lemon and olive oil for a complete light lunch, or pair with a bowl of tomato soup for a cozy, satisfying supper. For a brunch spread, set the whole pie on the table alongside fresh fruit and a pot of coffee and let everyone help themselves.

Leftovers & Storage

Cover the pie tightly and store in the fridge for up to 4 days. Reheat individual slices in the microwave for 60–90 seconds or in the oven at 325°F for 10 minutes until warmed through. This pie is actually wonderful served cold or at room temperature the next day — the flavors develop and deepen overnight and it makes an excellent packed lunch straight from the fridge. It also freezes well for up to 2 months — slice into individual portions, wrap tightly in plastic wrap, and freeze. Thaw overnight in the fridge and reheat in the oven for the best texture and flavor.

Make It Even Better (Pro Tips)

• Squeeze the zucchini before adding to the bowl — even a gentle squeeze removes enough excess moisture to make a significant difference in the final texture and golden color of the finished pie.
• Shred the zucchini on the large holes of a box grater — fine shreds release too much moisture and disappear into the batter while larger shreds stay visible and give each slice better texture.
• Use a combination of mozzarella and cheddar rather than choosing one — mozzarella gives melt and creaminess while cheddar adds sharpness and bold flavor throughout the pie.
• Check for doneness at the 35-minute mark — overbaking dries out the center and removes that lovely soft, slightly custardy quality that makes this pie so satisfying.
• Let it cool the full 10 minutes before slicing — cutting too early causes the slices to fall apart as the interior hasn’t had time to set properly after coming out of the oven.
• Add a tablespoon of fresh chopped basil or parsley to the batter for a more vibrant, herb-forward flavor that elevates the entire pie.
• Sprinkle an extra tablespoon of Parmesan over the top of the batter just before baking for an even more golden, slightly caramelized top crust.

Easy Ways to Change It Up

• Add cherry tomatoes: Press a handful of halved cherry tomatoes lightly into the top of the batter before baking for a burst of sweetness and a beautiful visual that makes the pie look stunning.
• Bacon version: Stir 3 tablespoons of crumbled cooked bacon into the batter for a smoky, savory depth that makes this pie even more hearty and satisfying.
• Spicy kick: Add a pinch of red pepper flakes and a teaspoon of hot sauce to the batter for a gentle heat that contrasts beautifully with the mild sweetness of the zucchini.
• Different cheese: Swap the mozzarella for shredded Gruyère or Swiss for a more complex, nutty cheese flavor that feels slightly more elevated and refined.
• Gluten-free option: Use a gluten-free Bisquick or all-purpose gluten-free baking mix in the same quantity for a completely gluten-free version that bakes up just as golden and delicious.

Quick Questions

Can I make this without Bisquick?

Yes — make a simple substitute by combining 1/2 cup all-purpose flour with 3/4 teaspoon baking powder, a pinch of salt, and a teaspoon of vegetable oil or melted butter. This homemade Bisquick substitute works perfectly in this recipe and gives an identical result. For a lower-carb version, almond flour works as well — use the same quantity and the pie will be slightly denser but still delicious.

Can I use frozen zucchini?

Yes but thaw it completely first and squeeze out as much moisture as possible before adding to the batter — frozen zucchini releases significantly more water than fresh and the squeezing step is even more critical. Pat dry with paper towels after squeezing for best results. Fresh zucchini will always give a better texture and more vibrant flavor but frozen works well in a pinch when fresh isn’t available.

Can I make this pie ahead of time?

Absolutely — this pie is an excellent make-ahead dish. Bake fully, cover tightly, and store in the fridge for up to 4 days. Serve cold, at room temperature, or reheated depending on your preference. You can also mix the batter up to 4 hours ahead, pour into the greased pie dish, cover, and refrigerate before baking — take it straight from the fridge to the oven and add 5 extra minutes to the baking time to account for the cold batter.

Make this zucchini pie the next time your garden or market delivers more zucchini than you know what to do with — I promise it will become one of your most-made summer recipes. Tried it? Leave a comment below and tell me what extras you added to the batter!— AVA