Recipes Main Dishes Savory Pie Recipes Zucchini Pie 4.8 (237) 208 Reviews 34 Photos This zucchini pie is a little like a crustless quiche, a little like a savory pie — the best of both! This was my grandmother's recipe, and we still love to make it to this day. Submitted by IMTHECOOKSTER Updated on June 24, 2024 Save Rate Print Share Add Photo 34 34 34 34 Prep Time: 15 mins Cook Time: 45 mins Additional Time: 15 mins Total Time: 1 hr 15 mins Servings: 6 Yield: 1 (9-inch) pie Jump to Nutrition Facts Jump to recipe This fresh zucchini pie recipe is the perfect way to use up an abundance of summer produce. Zucchini Pie Ingredients These are the ingredients you’ll need to make this homemade zucchini pie recipe: Zucchini: Start with three cups of diced zucchini. Onion: A chopped onion lends flavor and texture. Eggs: Four eggs add moisture and help bind the mixture together. Baking mix: Use store-bought Bisquick or make a homemade baking mix. Oil: A neutral oil, such as vegetable oil, adds moisture without imparting flavor. Cheese: For the most delicious results, grate your own Parmesan cheese. Seasonings: Season the zucchini pie with fresh parsley, dried marjoram, and pepper. How to Make Zucchini Pie Combine the ingredients, pour the mixture into a prepared pie dish, and bake until the top is golden brown. Find the full, step-by-step zucchini pie recipe with detailed instructions below. Can You Make Zucchini Pie Ahead of Time? Sure! This zucchini pie is a great make-ahead dish. Store in the refrigerator until you’re ready to serve (following the storage instructions below), then reheat in the oven. How to Store Zucchini Pie Allow the pie to cool completely, then wrap it tightly in storage wrap or aluminum foil. Store in the refrigerator for up to four days. Reheat in an oven preheated to 350 degrees F until the zucchini pie is heated through. Can You Freeze Zucchini Pie? We don’t recommend freezing zucchini pie, as it will likely become too watery during the freezing and thawing process. If you do freeze the pie, however, make sure to wrap it multiple times in storage wrap and foil to prevent freezer burn. Enjoy within three months. Allrecipes Community Tips and Praise “This is amazing, breakfast, lunch, or dinner,” according to SusanKJP. “I've added chopped tomato, different cheeses, ham, bacon … pretty sure you can add whatever you are in the mood for and it will be delicious!” “What a fantastic recipe,” raves mommillan. “Sooo good. My family is trying to incorporate more meatless meals on a weekly basis and it is very hit or miss even with recipes that have great reviews. This is a hit!” “Very good way to use abundance of summer zucchini,” says boxerlover. “I grated the zucchini and used fresh eggs from our hens, onions, and parsley from my garden. So delicious and fresh.” Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 3 cups zucchini, shredded 1/2 teaspoon salt 4 eggs, lightly beaten 1 cup baking mix 1/2 cup finely chopped sweet onion ½ cup butter, melted 1/2 cup shredded white Cheddar cheese ½ cup grated Parmesan cheese 1 teaspoon chopped fresh rosemary 1 teaspoon chopped parsley 1/2 teaspoon ground black pepper Directions Gather all ingredients. Dotdash Meredith Food Studios Place shredded zucchini in a bowl and toss with 1/2 teaspoon salt; let stand for 15 minutes. Transfer into a clean kitchen towel and wring out excess liquid into the sink. Dotdash Meredith Food Studios Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate. Dotdash Meredith Food Studios Combine zucchini, eggs, baking mix, onion, melted butter, Cheddar cheese, Parmesan cheese, rosemary, parsley, and pepper in a large bowl; mix well. Dotdash Meredith Food Studios Spread mixture into the prepared pie plate or baking pan. Dotdash Meredith Food Studios Bake in the preheated oven until golden brown and a knife inserted in the center comes out clean, about 45 minutes. Dotdash Meredith Food Studios Enjoy! Dotdash Meredith Food Studios From the Editor This recipe was tested in our test kitchen in May 2023 and updated to use shredded zucchini instead of diced, and melted butter instead of oil. Cooking time was increased to 45 minutes. Place shredded zucchini in a potato ricer, half at a time, and use it to squeeze out excess liquid. You can replace baking mix with 1 cup all-purpose flour and 1 teaspoon baking powder. I Made It Print 336 home cooks made it! Nutrition Facts (per serving) 366 Calories 28g Fat 18g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 366 % Daily Value * Total Fat 28g 36% Saturated Fat 15g 74% Cholesterol 182mg 61% Sodium 647mg 28% Total Carbohydrate 18g 7% Dietary Fiber 2g 6% Total Sugars 5g Protein 12g 24% Vitamin C 15mg 16% Calcium 226mg 17% Iron 2mg 9% Potassium 403mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.