Crustless Zucchini Pie

Angled view of zucchini pie on a brown cutting board with a fork cut into a slice.

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.

4.85 from 13 votes

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Prep Time 20

Cook Time 40

Total Time 1

Course Appetizer, Lunch, Main Course, Side Dish

Cuisine American

Servings 8

Calories 246 kcal

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.

Storage- 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.

Nutrition*

*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.

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