The zucchini dish you didn’t know you needed!
When I first tasted a zucchini pie it was 35 years too late. Where had this incredible squash dish BEEN all of my life?!
If you’ve never had the pleasure of trying one, then I’ll give you a little hint of what it tastes like… it’s like a biscuit, quiche, and squash casserole combined to form the BEST summer side dish you could ever imagine.
While most classic zucchini pie recipes start with Bisquick, I swapped out this store-bought mix for a few simple ingredients so you can make it with common pantry staples.
You get all the summer flavors, but you don’t need a pie crust weighing you down.
So if your garden is overflowing or you recently hit up the farmer’s market and you’re looking for a different way to use up an abundance of zucchini, you’ve gotta give this easy zucchini pie a try.
I’m so glad I came across this recipe for zucchini pie. I’ve made this pie at least 4 times this fall and haven’t gotten tired of it. My husband loves it and so do I. It will be my go to recipe for zucchini. Thanks for sharing it.
– Alexis
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Zucchini. Large, green zucchini is the main ingredient for this recipe. You’ll want a mandolin for easy slicing, or you can do it by hand. Yellow squash will also work (here’s what you need to know about Squash versus Zucchini).
- Flour. Either all-purpose flour or a gluten-free 1-to-1 blend will work.
- Seasoning. Opt for a blend of paprika, garlic powder, salt, and black pepper for the best flavor.
- Butter. Melted unsalted or salted butter gives this dish a super savory feel, but you can also use olive oil instead.
- Eggs. You’ll need 3 large eggs for the right texture.
- Onion. A white or sweet diced onion is needed, but you can also go for yellow. A red onion will change the flavor quite a bit.
- Cheese. Cheddar cheese and pecorino or Parmesan cheese are called for in this recipe. Grate both cheddar and either the pecorino or Parmesan yourself for the best results.
- Basil. Fresh basil leaves that you chiffonade add the perfect finish and flavor to this dish.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep the zucchini.
Preheat the oven to 350℉. Trim the zucchini ends, then use a mandolin to slice into thin ⅛-inch pieces. Thinner slices cook down better and get perfectly tender. Set aside.
Make the base.
In a large mixing bowl, combine the flour, baking powder, and seasonings.
Carefully pour the melted butter and whisked eggs over the dry ingredients. Then, use a spatula to mix everything together.
Combine it all together.
Add the onion, cheddar, Parmesan, basil, and zucchini to the batter and mix well. Let it rest for 5–10 minutes so the zucchini can release moisture, then stir again. It’ll be easier to work with.
Bake in the oven.
Spray a 9-inch pie pan and pour in the zucchini batter, spreading it evenly. Top with the remaining Parmesan. Bake at 350℉ for 40–45 minutes, until golden and set. Let cool for 10 minutes before slicing.
The Pie Dish I L❤️VE!
If you’re looking for the perfect pie dish, I swear by a good ceramic one! It conducts heat evenly (hello, golden crust every time), goes from oven to table beautifully, and honestly just makes everything feel a little more special.
I use mine for quiches, pies, tarts… you name it!
Ways to change it up
- All zucchini or a mix: Use all zucchini, or swap in some yellow squash for color. They bake up the same.
- Cheese: Cheddar and Parmesan are the combo I love, but pecorino, Romano, or a little mozzarella all work great. (Readers have used all three.)
- Butter or oil: Melted butter makes it extra savory. Olive oil keeps it a touch lighter, and nobody will complain either way.
- Gluten-free: A 1-to-1 gluten-free flour blend subs right in with no other changes.
- Fresh herbs: Basil is my go-to, but thyme or oregano are great if that’s what’s in the garden.
- Make it heartier: Stir in cooked crumbled bacon, diced ham, or sautéed peppers to turn this side into more of a meal. (My readers do this constantly, and I’m not mad about it.)
How to store and freeze zucchini pie
Freezing: It freezes okay for up to 3 months, but zucchini lets go of water as it thaws, so the texture gets softer and a bit wetter. Thaw it in the fridge and reheat in the oven to firm it back up.
Fridge: Cover and store leftovers in the fridge for up to 3 days. It’s softest the first day, but still really good reheated.
Reheating: Warm a slice in the oven or air fryer to bring back some crisp. The microwave works in a pinch, it’ll just be a little softer.
FAQs
Mostly it comes down to moisture. Slice the zucchini thin with a mandoline so it cooks down instead of steaming, and let the batter rest 5 to 10 minutes (then stir again) so the zucchini releases water before it bakes.
Bake until the center is set and doesn’t wiggle, then let it rest 10 minutes before slicing. Since you’re slicing and not grating here, there’s no need to wring it out in a towel.
A quiche is a custard of eggs and cream baked in a pastry crust. This zucchini pie skips both the cream and the crust.
Instead, the eggs plus a little flour and baking powder form a soft, biscuit-like base right around the zucchini. Think quiche meets cheesy biscuit, no rolling pin required.
Nope! Most old-school zucchini pies start with a box of Bisquick, but this one doesn’t need it. A cup of flour plus baking powder does the same job with pantry staples you already have.
No need. The skin is thin and tender, it adds a little color, and it helps the slices hold together. Just know the green peel can tint the pie slightly green, which I happen to think looks pretty.
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Zucchini Pie Recipe
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Ingredients
- 3 cups zucchini slices about 3 medium
- 1 cup flour all purpose, or a gluten-free 1-to-1 blend
- 1 teaspoon baking powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons butter melted or oil
- 3 large large eggs whisked
- 1 cup onion finely diced
- ¾ cup cheddar cheese finely shredded
- ½ cup grated Parmesan cheese grated, divided
- 2 tablespoons basil chiffonade
Instructions
- Preheat the oven to 350 degrees.
- Trim the ends from the zucchini squash and slice using a mandoline into pieces that are roughly 1/16-⅛” thick. Set aside until ready to use.3 cups zucchini slices
- Whisk together the flour, baking powder, paprika, garlic powder, salt, and black pepper in a large bowl. Pour in the melted butter or oil and whisked eggs. Mix together using a spatula until combined.1 cup flour, 1 teaspoon baking powder, ½ teaspoon paprika, ½ teaspoon garlic powder, 1 teaspoon salt, ¼ teaspoon black pepper, 4 tablespoons butter, 3 large large eggs
- Add the onion, cheddar cheese, ⅓ cup Parmesan cheese, basil, and sliced zucchini. Mix until combined. The batter will be really thick at this point, so let it rest for 5-10 minutes and then come back to stir it again. You should be more easily able to mix everything together now that the zucchini has released some of its moisture.1 cup onion, ¾ cup cheddar cheese, 2 tablespoons basil
- Spray a 9-inch pie plate with non-stick cooking spray and fill with the zucchini batter. Spread it out in a single layer and sprinkle with the remaining Parmesan cheese.
- Bake in the preheated oven for 40-45 minutes or until the top is golden and no longer wiggles when you shake it. Let rest for 10 minutes before slicing in.
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Video
Notes
- Zucchini: Use a mandolin for super thin slices.
- Rest: Be sure to wait 10 minutes before cutting the zucchini pie.
- Cheese: Use both kinds of cheese for the most flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with Zucchini Pie?
Similar to a biscuit or cornbread, this side is delicious with just about any main dish.
Hot Honey Chicken and Spatchcock Chicken are both tasty and impressive.
Easily whip up Air Fryer Boneless Chicken Thighs while this pie bakes.
If you prefer fish, try Air Fryer Salmon or Lemon Baked Salmon with it.
More Zucchini Recipes
In the summer months, zucchini is EVERYWHERE. Thankfully, there are so many great recipes for enjoying this veggie.
Came out really good. I used whole wheat flour and I mixed in all of the cheese using Romano instead of Parmesan and I used olive oil, half the amount of fat called for. A little healthier and really delicious!
Yay! So happy to hear you enjoyed the recipe, Peggy! I’m glad you could make it work for you! Thanks so much for taking the time to leave a comment and rating!
LOVED IT AND WILL MAKE IT AGAIN AND AGAIN !!
Yay! So happy to hear you enjoyed the recipe! Thanks so much for taking the time to leave a comment!
Very nice, easy and simple to make. Will be making it again.
Yay! So happy to hear you enjoyed the recipe! I love how easy it is. Thanks so much for taking the time to leave a comment!
Turned out wonderful – of course I added some things to it (emptying out my fridge) fire roasted peppers, red and orange sweet peppers, some Genoa salami and a few slices of prosciutto (all chopped up) -what a treat !
Yay! So happy to hear you enjoyed the recipe, Beverly! That sounds tasty. Thanks so much for taking the time to leave a comment and rating!
Amazing! I added a cup of hickory smoked ham and this was out of this world and so so easy.
Yay! So happy to hear you enjoyed the recipe, Dorthell! That sounds delicious. Thanks so much for taking the time to leave a comment and rating!
Loved it! I used olive oil, gluten-free 1:1 flour and a white sharp cheddar. Kept everything else per recipe. Such great flavors! Husband gave it the thumbs up too!
Yay! So happy to hear you enjoyed the recipe, Toni! It’s awesome when husbands give it a thumbs up! Thanks so much for taking the time to leave a comment and rating!
Looked good enough to save on my iPad I haven’t made it but because I have some ingredients I make soup turkey zuchini barley carrot Celery soup 2 cans of diced tomatoes I thought this would be tasty with!
I hope you enjoy it!
I’m so glad I came across this recipe for zucchini pie. I’ve made this pie attleast 4 times this fall and haven’t gotten tired of it. My husband loves it and so do I. It will be my go to recipe for zucchini. Thanks for sharing it.