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 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. I've adapted it over the years to get the measurements just right.
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 keep a small box on hand just for this recipe.
Ingredient notes
A few words about the ingredients for zucchini pie. See the substitutions section for more info.
- Zucchini- Shredded. I use the shredding attachment on my food processor, but you could also use the large holes of a box grater.
- Eggs- Large.
- Parmesan cheese- Sometimes I use a mix of Locatelli and Parmesan together.
- Vegetable oil- You can use any neutral oil.
- All-purpose baking mix-Bisquick Original is my go-to for this.
- Salt and pepper- For seasoning.
See the recipe card for quantities and instructions.
Step by step
I promise this crustless zucchini pie with Bisquick will be easy to make. Most of the time spent will be shredding the zucchini, but a food processor makes that a breeze!
Shred the zucchini using the shredding attachment of a food processor or the large holes of a box grater. No need to squeeze the water out like you do in these zucchini fritters.
To a large bowl, add all the ingredients, and mix until no flour streaks appear.
Pour the batter into a prepared 8 or 9-inch pan (doubled recipe shown here- 9x13 inch). Bake at 350°F for 40-45 minutes until golden brown. Remove from the oven and let cool. Serve warm or at room temperature.
👩🍳Expert tips
- I have tried slicing and shredding the zucchini. I think it works best shredded since it mixes much better into the batter.
- You don't need to squeeze the water out of the zucchini after shredding/grating.
- The recipe calls for Parmesan cheese but Pecorino Romano or Locatelli will work or you can try a combination of the two.
- You can bake this in a 9-inch pie dish or 8-inch square equivalent. I usually keep it square and pre-cut it into squares for serving. To double, simply double the ingredients (you may find you need a little less oil), and add to a 9x13 pan. You may need to add a few more minutes to the total baking time.
Substitutions and variations
Even though I have tried every possible variation, my family loves this original version. But you can make it your own by switching up the zucchini for broccoli, or playing with the cheeses (feta would be a great addition). Try adding sauteed onions, garlic, tomatoes, or other spices.
Storage
Zucchini pie makes the best leftovers! Store the cooled zucchini pie in a lidded container for up to 5 days. To reheat, I just warm slices in the microwave for 30-45 seconds until warmed through.
To freeze, wrap individual slices in plastic wrap and store in freezer-safe bags for up to 3 months. Allow to thaw before reheating.
FAQ
No. I have found that not squeezing the water out helps to keep this pie moist. You can simply pat your zucchini with a paper towel after shredding it. To avoid an overly soggy pie, bake immediately after combining the ingredients (the salt will draw moisture out of the zucchini the longer it sits).
More zucchini recipes
If you love zucchini, try my savory parmesan zucchini pancakes, or this easy, rustic zucchini galette. Looking for something sweeter? These zucchini muffins will hit the spot!
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Crustless Zucchini Pie
Equipment
- food processor fitted with the shredder attachment or box grater
Ingredients
- 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 *Original Bisquick
- 1 cup grated parmesan cheese
- ½ teaspoon Kosher or fine sea salt
- ¼ teaspoon fresh ground pepper
Instructions
- Preheat the oven to 350°F. Spray a 9-inch pie pan or 8-inch 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. You don't need to squeeze the zucchini. If you want, you can pat them dry with a paper towel.3½ cups shredded zucchini
- In a large bowl, add the zucchini, eggs, oil, baking mix, parmesan cheese, salt and pepper. Mix to incorporate.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 or fine sea salt, ¼ teaspoon fresh ground pepper
- Pour the prepared zucchini mixture into a 9-inch 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.
Notes
-
- I have tried slicing and shredding the zucchini. I think it works best shredded since it mixes much better into the batter.
-
- You don't need to squeeze the water out of the zucchini after shredding/grating.
-
- The recipe calls for Parmesan cheese but Pecorino Romano or Locatelli will work or you can try a combination of the two.
-
- You can bake this in a 9-inch pie dish or 8-inch square equivalent. I usually keep it square and pre-cut it into squares for serving. To double, simply double the ingredients (you may find you need a little less oil), and add to a 9x13 pan. You may need to add a few more minutes to the total baking time.
Nutrition*
*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.
Chelsea says
fast, easy, and delicious! Perfect for a brunch 🙂
Jennifer says
So glad you enjoyed it Chelsea!
Megan says
This recipe is awesome. Super easy to make. Made it for my daughter and I for breakfast. Next time making them in muffins!
Jennifer says
Omg muffins are brilliant! Thanks for trying these Megan.
Amanda Napier says
I made this while I had company in town. It was delicious and very easy to put together. Plus it’s something you can prepare in advance!
Jennifer says
So glad you were able to share the love. Thanks for trying the recipe!
Jessica says
I made this for my birthday dinner and gobbled up four pieces. So easy to make, and even easier to eat. Yum!
Amanda says
I hosted Easter dinner and needed something that would be easy to make, but also something that would stand out a little from the standard dishes. This recipe did the trick. I was able to bake it in the morning and then just reheated it when everyone arrived. My one sister who said she hates zucchini told me she took a second helping because it was so good! Will definitely be making this again!
Jennifer says
So glad you loved it. It's always on my Easter table too!
Cheryl Krappitz says
I love this recipe. I add a sweet onion to it for added flavor. It is amazing, so glad I came across this recipe. I make it for a quick breakfast on my way to work. Thank you😊
Jennifer says
Yum, that sound delish. So glad you liked it!
Marilyn says
I made it with broccoli. I put the broccoli in the microwave for 90 seconds and then chopped it up in very small pieces.
It turned out great. It was a hit at the BBQ!
Jennifer says
Ooh broccoli, love that idea!
Christy Nickels says
Absolutely delicious ! I’ve been making this recipe for the holidays for over two decades and it ALWAYS gets rave reviews from my entire family !! Quick and easy to prepare, you WON’T be disappointed !!
Elyse P says
This is probably my favorite side dish ever. The kids ask for it at every holiday (and it works no matter the season!) I agree, shredding the zucchini seems to work best. So moist! Thank you so much! A keeper.
Dea says
I made this recipe many many years ago and I’m glad to see it back. I think it’s the best I know people add other things like cheddar etc. but we like the original simple recipe best.
Jennifer says
Thanks Dea. We love it too!