This simple Bisquick crustless zucchini pie is the easiest dish to throw together and my most requested recipe at every family gathering. It's the best way to showcase that summer zucchini but will work any time of the year.
I really hesitated to put this recipe up because it's just so simple and there are so many variations of it, including Betty Crocker's popular "Impossibly Easy Zucchini Pie". However, this crustless zucchini pie recipe was handed down to me by my great aunt, and I can only assume it was a recipe she used from the back of the box? The problem is, the measurements never seemed right to me (a common issue with those beloved hand-me-downs). The original called for 6 zucchini but never specified the size. After a while, I just started eyeballing how it should look, and eventually just streamlined the recipe so that anyone can follow.
I'll admit too, that I hate using prepared baking mixes- that's just my preference. So I set out to make it without Bisquick, and low and behold, it just NEVER tasted the same. I don't know what magical wizardry is in it, but I now a keep a small box on hand just for this recipe.
This crustless zucchini pie is so adaptable and I have tried all sorts of variations -different cheeses, onions, garlic, fresh herbs, feta cheese-you name it. I wanted to make it more "fancy" but whenever I did, my family ALWAYS noticed I snuck something different in it. So here it is- the OG comfort food super popular in my home!
- Parmesan cheese
- Vegetable oil
- All purpose baking mix
- Salt and pepper
See recipe card for quantities and instructions.
- I have tried slicing and shredding the zucchini. I think it works best shredded since it mixes much better into the batter and yields a moister pie
- You don't need to squeeze the water out of the zucchini after shredding/grating
- The recipe calls for parmesan cheese but pecorino romano will work or you can try a combination of the two
- You can bake this in a 9"pie dish or 8" square equivalent. I usually keep it square and pre-cut into squares for serving
Crustless Zucchini Pie
- food processor fitted with the shredder attachment or box grater
- 3½ cups shredded zucchini about 1½ medium zucchini
- 4 large eggs, lightly beaten
- ½ cup vegetable oil
- 1 cup Bisquick or other all-purpose baking mix
- 1 cup grated parmesan cheese
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground pepper
- Preheat the oven to 350°F. Spray a 9" pie pan or 8" square pan with baking spray.
- Prepare the zucchini:Wash the zucchini and trim off the ends. Leave the skin on and place it in a food processor fitted with the shredding attachment. If you do not have a food processor you can shred the zucchini using the large holes of a box grater. Set aside. No need to squeeze the zucchini. If you want, you can just pat them dry with a paper towel.
- In a large bowl, add the zucchini, eggs, oil, baking mix, parmesan cheese, salt and pepper. Mix to incorporate.
- Pour the prepared zucchini mixture into a 9" pie pan or equivalent (see above). Bake for 40-45 minutes until golden brown on top. Remove from the oven and let cool. Serve warm or at room temperature.
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.