Recipe File: Zucchini Pie

Nostalgia plays a big role in my cooking and this delicious zucchini pie is an example of that. A cross between a quiche and a biscuit, zucchini pie was a staple in my home growing up. My mom used to whip this savory pie up for us on special occasions such as family parties and when we came home from college.

Made with a few simple ingredients such as eggs, zucchini, onion, garlic and Bisquick, it’s easy and fast to make. (Yes — this throwback ingredient is essential. In fact, my recipe is adapted from a classic Betty Crocker recipe on the back of the Bisquick box). The preparation is forgiving, as you don’t need to follow any meticulous steps.


You can make this pie thicker by placing the batter in a deep baking dish and cooking it for longer — or you can place it in a bigger rectangular dish and make it thinner. I like the former because it feels more like a main dish, which is how I prefer to eat it. Both my 3-year-old and my 10-month-old can’t get enough, making zucchini pie a weekly staple in our household.

Savory Zucchini Pie, Serves 4


3 large eggs

1 garlic clove, minced


1 cup grated Parmesan cheese

½ cup canola oil

¼ teaspoon salt

teaspoon black pepper

1 small red onion, chopped

5 small zucchini, thinly sliced (I use the slicing side of a box grater)

1 cup of Bisquick (no substitutes)


1Preheat oven to 350˚ F.

2. In a large bowl, combine the first six ingredients, eggs through pepper.

3In another large bowl, combine the onion, zucchini and Bisquick.

4Add zucchini mixture to the egg mixture and combine well.

5Place into a rectangular baking dish (roughly 11 inches by 7 inches).

6Bake for 1 hour, or until the top gets golden brown.

Judith Rich
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