Easy Zucchini Pie

This Easy Zucchini Pie is so simple to make, it comes together with just a few ingredients. Unlike a traditional quiche, this pie is crust-less and is made with a batter made from Bisquick and eggs. The texture is a cross between a quiche and a moist piece of cake.

This savory pie is great to serve for lunch or dinner. Pair it with a salad and you have a complete vegetarian meal.  Want to warm up with a hearty cup of soup with your zucchini pie, try my Pasta Fagioli  .

Summertime is approaching, for those of us that have a garden with tons of zucchini growing, too much to know what to do with, well here’s the answer, make a couple of zucchini pies and bring it to the neighbor’s barbecue. You will get Oohs and Ahhs over this scrumptious pie.

Ingredients for Easy Zucchini Pie:

Substitution Ingredient Tips:

Feel free to add more veggies like tomatoes, mushroom or red peppers.

Crumbled pieces of cooked bacon will be so yummy.

How to make Zucchini Pie

This zucchini pie comes together in under 15 minutes.

1. – Thinly slice your zucchini and dice the onion.

2. –  Mix all ingredients together in a bowl.

3. – Pour the zucchini mixture into a greased pie pan. Bake at 350F until golden brown.

How Long Do I Bake Zucchini Pie?

Bake the pie at 350F for 35-40 minutes. The top will become a beautiful golden brown, the middle should not be jiggly, it should be firm to the touch.

Helpful Kitchen Tools:

Farberware Bakers Advantage Durable Stoneware Ceramic Pie Dish, Ideal for Making Sweet and Savory Dishes, Heat Resistant, 10 Inch, TealPro-Series 16-in-1 Vegetable Chopper w/Container, Cheese Grater Hand Crank, Box Mandoline Slicer Food Cutter Shredder Mandolin for Veggie Onion Salad Fruit Potato (Kitchen Gadget & Essential)Bamboo Cutting Board for Kitchen, 18

Storage Tips:

The pie will last in the refrigerator for 3-4 days.

To Reheat:  Preheat oven to 350F.  Bake in the oven until pie is warmed through about 15 minutes or reheat in the microwave.

The pie can be frozen, wrap tightly in plastic wrap and put in an airtight container for up to 2 months. Be aware freezing might slightly change the consistency of the pie making it a little mushy. I recommend reheating it in the oven when it is totally defrosted.

Easy Zucchini Pie

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• Author: Lori

Ingredients

Units USM Scale 1x2x3x

3 cups zucchini, sliced thin
1 medium onion, chopped small
4 eggs, lightly beaten
1/2 cup vegetable oil
1/2 cup grated cheese
1/2 cup shredded cheddar cheese
1 cup Bisquick
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 dried parsley

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Instructions

1 – Preheat oven to 350F.  Grease a 9-inch pie plate with butter or cooking spray.

2 – Slice the zucchini into thin rounds, about ¼ inch thick.

3 – Dice onion into small pieces, set aside.

4 – In a large bowl whisk together eggs, vegetable oil, salt, pepper, garlic powder, parsley. Add in the shredded cheese and stir well to combine.

5 – Add in the bisquick, zucchini and onion. Mix well.  The batter will be very thick, continue to mix until all is incorporated.

6 – Pour batter into the greased pie pan, smooth batter and even out on top. Bake for 35-40 minutes or until the top is golden brown.  Cool for a few minutes before serving.