If your garden is overflowing with summer produce, this incredibly comforting Zucchini Pie is the absolute best way to put that bounty to use. Acting as a delicious hybrid between a traditional savory pie and a crustless quiche, this heirloom family recipe has been passed down through generations. It bakes up wonderfully fluffy, deeply golden, and packed with incredible flavor.
The magic of this dish lies in its sheer simplicity and fantastic texture. By combining freshly shredded zucchini with a simple baking mix and a rich blend of Parmesan cheese and sharp white Cheddar, it magically creates its own structure as it bakes in the oven. The addition of sweet onions, rich melted butter, and aromatic fresh herbs like rosemary and parsley makes it sophisticated enough for a Sunday brunch, yet easy enough for a busy weeknight.
Whether you serve it piping hot alongside a light salad for dinner, or enjoy a cold slice as a protein-packed vegetarian breakfast, this versatile bake will quickly become a highly requested favorite in your household!
Pro-Tips for the Perfect Zucchini Pie
To ensure your pie sets up beautifully and avoids becoming a soggy mess, keep these crucial kitchen tips in mind:
- Wring Out the Water: Zucchini is packed with moisture. Tossing the shredded squash with a little salt and letting it sit for 15 minutes draws that water out. Always place the salted zucchini in a clean kitchen towel (or a potato ricer) and squeeze it firmly over the sink until you get as much liquid out as possible.
- DIY Baking Mix: If you do not have a boxed baking mix (like Bisquick) in your pantry, you can easily make your own! Simply substitute the 1 cup of baking mix with 1 cup of all-purpose flour whisked thoroughly with 1 teaspoon of baking powder.
- The Resting Period: Just like a traditional quiche, this pie needs time to set up after it comes out of the oven. Letting it cool for 10 to 15 minutes before slicing will ensure you get clean, beautiful wedges that hold their shape on the plate.
Delicious Variations to Try
This recipe is incredibly versatile and serves as a fantastic base for whatever you have in the fridge. Try these simple community-approved swaps:
- The Meat-Lover’s Upgrade: While this pie is fantastic as a vegetarian main, it pairs beautifully with savory meats. Fold in a half-cup of crispy cooked bacon, diced ham, or crumbled breakfast sausage to the batter before baking.
- Veggie Overload: Clean out the crisper drawer! Add diced red and yellow bell peppers, a handful of fresh chopped spinach, or quartered cherry tomatoes for extra color and nutrition.
- Cheese Swaps: The white Cheddar and Parmesan combination is sharp and salty, but you can easily experiment with a creamy shredded mozzarella, nutty Asiago, or even a spicy Pepper Jack to completely change the flavor profile.
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Zucchini Pie
6
servings15
minutes45
minutes366
kcalIngredients
The Zucchini Prep:
3 cups zucchini, shredded
1/2 teaspoon salt
The Pie Batter:
4 large eggs, lightly beaten
1 cup baking mix (like Bisquick)
1/2 cup finely chopped sweet onion
1/2 cup butter, melted
1/2 cup shredded white Cheddar cheese
1/2 cup grated Parmesan cheese
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh parsley
1/2 teaspoon ground black pepper
Directions
- Extract the Moisture: Place the shredded zucchini in a colander or bowl and toss it with the 1/2 teaspoon of salt. Let it stand for 15 minutes to draw out the water. Transfer the zucchini into a clean kitchen towel (or use a potato ricer) and vigorously wring out the excess liquid into the sink.
- Prep the Oven and Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate with non-stick cooking spray or butter.
- Mix the Batter: In a large mixing bowl, combine the squeezed zucchini, lightly beaten eggs, baking mix, chopped sweet onion, melted butter, shredded white Cheddar cheese, grated Parmesan cheese, fresh rosemary, fresh parsley, and black pepper. Stir well until all the ingredients are thoroughly incorporated.
- Bake: Spread the mixture evenly into the prepared pie plate.
- Finish and Serve: Bake in the preheated oven for about 45 minutes, or until the top is deeply golden brown and a knife inserted into the center comes out clean. Let the pie rest for 10 to 15 minutes before slicing and serving!
Notes
- Make-Ahead / Storage: Allow the pie to cool completely, then wrap it tightly in aluminum foil or plastic wrap. Store in the refrigerator for up to 4 days. It is delicious cold, or you can reheat slices in a 350°F oven until warmed through.
- Freezing: Freezing is not recommended for this dish, as the zucchini will release too much water during the thawing process, resulting in a weeping, soggy pie.
