Zucchini Pie Recipe

Name: Zucchini Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 cups zucchini, cut in quarters & sliced thin; 1 small onion, chopped; 1 cup Bisquick baking mix; 1/2 cup parmesan cheese (I use dry); 1/4 teaspoon dried basil; 1/2 teaspoon oregano; 4 large eggs; 1/2 cup vegetable oil or 1/2 cup olive oil; 1 dash garlic powder or 1 clove garlic, minced; salt & pepper

Servings: persons

3 cups zucchini, cut in quarters & sliced thin
1 small onion, chopped
1 cup Bisquick baking mix
1/2 cup parmesan cheese (I use dry)
1/4 teaspoon dried basil
1/2 teaspoon oregano
4 large eggs
1/2 cup vegetable oil or 1/2 cup olive oil
1 dash garlic powder or 1 clove garlic, minced
salt & pepper

1
Heat oven to 350 degrees F.
2
Mix zucchini, onion,bisquit mix, cheese, basil, oregano, salt, pepper and garlic.
3
Combine oil and eggs.
4
Add to the zucchini mix, turning until the zucchini mix is evenly coated.
5
Pour into a buttered 10x6 or 9x9 baking dish.
6
Bake for 30 minutes or until golden.
7
You can test it by placing a butter knife in the center.
8
If it comes out clean, it is done.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups zucchini, cut in quarters & sliced thin, 1 small onion, chopped, 1 cup Bisquick baking mix, 1/2 cup parmesan cheese (I use dry), and more.

Yes, Zucchini Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Pie

How did you like this recipe?

Frequently Asked Questions