Crustless Zucchini Pie Recipe With Bisquick

Zucchini pie is the perfect way to enjoy this delicious summer vegetable. You only need 10 minutes of prep time for this savory pie that can be enjoyed for breakfast, lunch, or dinner.

Why You’ll Love It

The first time I ever tried zucchini pie it was at a neighborhood party, and I was instantly hooked. I asked my buddy Matt for the recipe and started making it at home, tweaking it each time until I found just the right mix of ingredients that yields perfect results every time.

This savory and hearty pie is great for an appetizer or snack, and makes an excellent side dish alongside steak or grilled chicken.

Ingredients

Here are some notes on each of the zucchini pie ingredients you’ll need to make this recipe:

• Zucchini – Also known as green squash. I like to use a box grater to shred the zucchini rather than simply slicing it. You can also use a food processer to shred it.
• Onion -Use the box grater to create a fine pulp that just melts into the zucchini pie (the perfect way to hide it from picky eaters!); alternatively you can dice very finely with a knife.
• Garlic – Use a garlic press or mince it very finely so it fully incorporates into the rest of the ingredients.
• Bisquick – If you don’t have Bisquick, you can swap in 1 cup of all purpose flour and 1 tablespoon of baking powder. In my experience you get better results with Bisquick.
• Eggs – Give the zucchini pie structure.
• Oil – Choose a neutral tasting cooking oil such as vegetable, canola, or avocado oil.
• Salt and Pepper – Feel free to adjust the amounts to your personal taste.
• Cheese – I typically use a mixture of mozzarella and Parmesan, but any good melting cheese will work including cheddar, Gruyere, and Monterey jack.

How To Make Zucchini Pie

Scroll down to the recipe card below for ingredient quantities and full instructions.

Start by shredding the zucchini with a box grater, using the side with the larger holes. One large green zucchini or two smaller ones should give you the 4 cups needed.

You do not need to squeeze the moisture out of the zucchini. I’ve made this zucchini pie recipe countless times without squeezing it dry and I’ve never had a problem.

Use the same box grater to grate the onion into a fine pulp. This will transform the onion into a an ultra-fine pulp that will completely dissolve and leave no trace for those picky eaters…

“Did you put onions in here? I think I just tasted a piece of onion!”

Grab a large mixing bowl and whisk together the Bisquick, oil, eggs, salt, and pepper. Add the mozzarella and parmesan; stir to combine.

Fold in the zucchini, onion, and garlic and then pour into a 9 x 13 inch glass baking dish sprayed with non-stick spray (remember, this is a crustless zucchini pie). You can also use a standard 9 inch round pie plate if you prefer.

Place the baking dish in a an over preheated to 350 F and bake until cooked through and golden brown (approximately 40 minutes) and a toothpick comes out clean.

Let it cool a bit before cutting into it. You can eat it while its still warm, but its just as delicious cold. I like to enjoy zucchini pie for breakfast, but it also makes a great appetizer for company.

Leftovers And Storage

Leftover zucchini pie will keep in the fridge for about 4 days. Wrap it tightly with plastic wrap or place in an airtight container before storing it.

To reheat it, pop in in the oven for 10 minutes say 350 F, or microwave it in 30 second bursts until heated through.

Of course, you don’t need to reheat at all. I usually just cut a slice and eat it right out of the fridge.