Crustless Zucchini Pie

This simple Bisquick Crustless Zucchini Pie is the easiest dish to throw together and our 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.

We hesitated to put this recipe up because it's 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 us by our great aunt, and we can only assume it was a recipe she used from the back of the box. We've adapted it over the years to get the measurements right.

We'll admit too, that we hate using prepared baking mixes- that's our preference. So we set out to make it without Bisquick, and low and behold, it NEVER tasted the same. We don't know what magical wizardry is in it, but we now keep a small box on hand for this recipe.

Ingredient notes

A few words about the ingredients for zucchini pie. See the substitutions section for more info.

• Zucchini Shredded. We use the shredding attachment on our food processor, but you could also use the large holes of a box grater.
• Eggs Large.
• Parmesan cheese Sometimes we use a mix of Locatelli and Parmesan together.
• Vegetable oil You can use any neutral oil.
• All-purpose baking mix Bisquick Original is our go-to for this.
• Salt and pepper For seasoning.

See the recipe card for quantities and instructions.

Step by step

We 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

• We have tried slicing and shredding the zucchini. We 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. We usually keep it square and pre-cut it into squares for serving. To double, 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 we have tried every possible variation, our 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.

Keeping leftovers

Zucchini pie makes the best leftovers! Store the cooled zucchini pie in a lidded container for up to 5 days. To reheat, we 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.

Kitchen questions

Do we need to squeeze the water out of the zucchini?

No. We have found that not squeezing the water out helps to keep this pie moist. You can 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).

If you love zucchini, try our savory parmesan zucchini pancakes or this easy, rustic zucchini galette. Looking for something sweeter? These zucchini muffins will hit the spot!

Ingredients

Makes 8

• 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 tsp Kosher or fine sea salt
• ¼ tsp fresh ground pepper

Equipment

• food processor fitted with the shredder attachment or box grater

Method

1. Preheat the oven to 350°F. Spray a 9-inch pie pan or 8-inch square pan with baking spray.

2. 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.

3. In a large bowl, add the zucchini, eggs, oil, baking mix, parmesan cheese, salt and pepper. Mix to incorporate.

4. 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.

Kitchen notes

• • We have tried slicing and shredding the zucchini. We 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. We usually keep it square and pre-cut it into squares for serving. To double, 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, we warm slices in the microwave for 30-45 seconds until warmed through.