Though it’s not a dessert, this Zucchini Pie recipe is a unique and tasty way to enjoy healthy squash all year, and you don’t even need Bisquick. Zucchini slices are mixed into a flavorful, cheesy crust and baked in a pie tin or baking dish, the old-fashioned way. This summer, put this savory side dish in your weeknight dinner rotation!
The BEST Zucchini Pie Recipe
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.
Shocked does not even begin to describe my reaction when I first tasted this cheesy, squash-loaded goodness. I couldn’t believe I had dived so deep into a multitude of zucchini recipes over the years (case in point: Zucchini Fritters, Sautéed Zucchini and Squash, and Taco Zucchini Boats) and hadn’t ever thought to try my hand at this one.
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’ll be wanting to make this recipe on repeat all season long! You get all the summer flavors, but you don’t need a pie crust weighing you down. 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, try this easy zucchini pie.
Ingredients
The simple ingredients you need to make this crustless zucchini pie recipe include:
- 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.
How to Make Zucchini Pie?
These are the steps to follow to make this savory zucchini pie recipe:
Prep the Zucchini
First, preheat the oven to 350℉.
Get the zucchini ready by first removing the ends with a sharp knife. Then, use a mandolin to cut the squash into thin slices that are no more than ⅛-inch thick.
This step is important! Large pieces won’t break down to the right texture when cooking, but small pieces caramelize and become irresistibly tender.
Set the sliced zucchini 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 Everything
Place the diced onion, cheddar cheese, ⅓-cup Parmesan or pecorino cheese, basil, and sliced zucchini into the batter. Use a spatula to mix it well.
The batter will be fairly thick at first. Let it sit for about 5 or 10 minutes. The zucchini will release some moisture into the mix.
Stir everything again, it should be a bit easier to work with now.
Bake in the Oven
Spray a 9-inch pie pan with a non-stick cooking spray.
Pour the zucchini batter into the prepared pie dish and carefully spread it out until it’s smooth. Top with the remaining Parmesan cheese.
Bake the zucchini pie mixture in the preheated oven for 40-45 minutes. It’s done when the top is a beautiful golden brown color and the pie doesn’t wiggle when you gently shake it.
Be sure to let it cool for at least 10 minutes before slicing.
Meal Prep and Storage
- How to prep ahead of time: You can slice the zucchini 1 to 2 days ahead of time and keep it in the fridge.
- How to store: After baking, the zucchini pie should be kept in the fridge for the best results. Cover in plastic wrap and keep for 5 to 6 days in the refrigerator. However, it will get soggy after a couple of days.
- How to freeze: You can freeze this pie, but be sure it has completely cooled first. Then, wrap it in a layer or two of plastic and freeze for up to 2 to 3 months.
- How to reheat: You can warm up a single slice in the microwave, or put the whole pan back in the oven until heated through.
Can you freeze zucchini pie?
Yes! You can definitely freeze this delicious zucchini pie. Be sure it has completely cooled, and then tightly wrap it before placing it in the freezer for up to 3 months.
Is zucchini pie healthy?
Zucchini pie has some health benefits, but it isn’t necessarily the healthiest side dish. This crustless pie recipe still has a fair amount of carbs, and the cheese adds quite a few calories you should watch for if you’re on a low-calorie diet.
Dietary Modifications
The recipe you’ll find below is already low-carb as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Dairy-free: Stick with oil instead of butter and opt for vegan cheeses.
- Gluten-free: Use a gluten-free 1-to-1 blend.
Expert Tips and Tricks
- Nice and thin. If you have one, use a mandolin to cut the zucchini.
- Don’t skip. Use both kinds of cheese for the most flavor.
- Let it sit. Give the zucchini a few minutes in the batter before pouring it into the pan.
- Check first. Be sure the pie is fully baked before removing it from the oven or the end result won’t be as good.
- Be patient. Don’t cut in for at least 10 minutes, the pie will continue baking and firming up.
- Chill out. This pie is best kept in the fridge due to the egg base.
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.
Zucchini Fritters, Sautéed Zucchini and Squash, and Air Fryer Zucchini are simple side dishes.
Chocolate Zucchini Bread, Zucchini Brownies, and Zucchini Banana Bread will satisfy any sweet tooth.
Serve up Taco Zucchini Boats as a main course.
Zucchini Pie Recipe
Though it's not a dessert, this Zucchini Pie recipe is a unique and tasty way to enjoy healthy squash all year. Zucchini slices are mixed into a flavorful, cheesy crust and baked in a pie tin.
Ingredients
- 3 cups zucchini slices about 3 medium
- 1 cup flour all purpose, or a gluten-free 1-to-1 blend
- 1 tsp. baking powder
- ½ tsp. paprika
- ½ tsp. garlic powder
- 1 tsp. salt
- ¼ tsp. black pepper
- 4 Tbsp. butter melted or oil
- 3 large eggs whisked
- 1 cup onion finely diced
- ¾ cup cheddar cheese finely shredded
- ½ cup Parmesan cheese grated, divided
- 2 Tbsp. basil chiffonade
Instructions
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Preheat the oven to 350 degrees.
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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.
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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.
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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.
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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.
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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.
Recipe Video
Recipe Notes
Meal Prep and Storage
- How to prep ahead of time: You can slice the zucchini 1 to 2 days ahead of time and keep it in the fridge.
- How to store: After baking, the zucchini pie should be kept in the fridge for the best results. Cover in plastic wrap and keep for 5 to 6 days in the refrigerator. However, it will get soggy after a couple of days.
- How to freeze: You can freeze this pie, but be sure it has completely cooled first. Then, wrap it in a layer or two of plastic and freeze for up to 2 to 3 months.
- How to reheat: You can warm up a single slice in the microwave, or put the whole pan back in the oven until heated through.
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Toni says
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!
London Brazil says
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!
Charlie White says
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!
London Brazil says
I hope you enjoy it!