Simple Bisquick Zucchini Pie

Let me tell you about a recipe that’s become a regular at our dinner table. There’s something comforting about a savory pie, especially one that helps me use up all those zucchini from my garden. You know how it goes – one day you have no zucchini, and the next day they’re everywhere!

This Bisquick zucchini pie has saved me on countless busy weeknights. It’s one of those no-fuss recipes that I can throw together while helping the kids with homework or sorting through the day’s mail. The best part? It uses simple ingredients I usually have in my pantry, and it comes together faster than ordering takeout.

If you’re looking for an easy way to get your family to eat more vegetables, this might just be your answer. My kids, who usually turn their noses up at anything green, actually ask for seconds when I make this. And between you and me, I always make two – one for dinner and one for tomorrow’s lunch.

What Kind of Zucchini Should I Use?

For this pie, medium-sized zucchini are your best bet – they’re easier to slice and typically have the perfect balance of flavor and moisture. You’ll want to look for zucchini that are about 6-8 inches long and feel firm when you give them a gentle squeeze. Larger zucchini tend to have more seeds and can be a bit watery, which might make your pie soggy. When you’re prepping them, there’s no need to peel the skin – it adds nice color and texture to your pie. Just give them a good wash, trim off the ends, and slice them nice and thin (about 1/8 inch thick works great).

Options for Substitutions

This easy pie recipe can be adapted with several substitutions if you need to make some swaps:

• Bisquick: If you’re out of Bisquick, you can make your own by mixing 1 cup all-purpose flour with 1½ teaspoons baking powder, ¼ teaspoon salt, and 1 tablespoon butter. You can also use any other brand of baking mix.
• Vegetable oil: Feel free to use melted butter, canola oil, or even olive oil instead. The texture might be slightly different, but they all work well.
• Cheeses: The Parmesan and cheddar combo is great, but you can try other cheese combinations like mozzarella, Swiss, or Gruyere. Just keep the total amount of cheese the same.
• Zucchini: Yellow summer squash works perfectly as a 1:1 replacement. You could also use grated carrots or thinly sliced eggplant, though you might need to salt and drain these first to remove excess moisture.
• Sweet onion: Any type of onion will work here – red, white, or yellow. You could even use 2-3 sliced green onions or a tablespoon of onion powder in a pinch.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini pie is dealing with excess moisture – failing to remove the extra water from your zucchini can lead to a soggy, undercooked pie that won’t set properly. To prevent this, place your sliced zucchini in a colander, sprinkle with salt, and let it drain for 15-20 minutes before patting dry with paper towels. Another common mistake is overmixing the batter, which can make your pie dense and tough – instead, stir just until the ingredients are combined, leaving some small lumps in the batter. For the best texture and flavor, avoid the temptation to add more cheese than called for, as too much can make the pie greasy and heavy; stick to the recommended amounts and make sure to spread the zucchini and onion evenly throughout the batter before baking. Remember to let the pie cool for at least 10 minutes after baking – this resting time helps it set completely and makes it much easier to slice and serve.

What to Serve With Zucchini Pie?

This savory zucchini pie is such a satisfying meal on its own, but I love adding a few simple sides to round things out. A fresh tomato salad with basil and a light vinaigrette makes a perfect summer pairing, especially when zucchini is in season. For cooler months, try serving it with a bowl of tomato soup or a simple green salad dressed with lemon vinaigrette. Since this pie is pretty rich with all that cheese and eggs, I usually keep the sides light and fresh to balance out the meal.

Storage Instructions

Keep Fresh: This zucchini pie tastes great cold or at room temperature. Place any leftovers in an airtight container and keep them in the fridge for up to 3 days. It’s perfect for quick lunches or when you need an easy dinner!

Freeze: You can freeze individual slices of the pie for up to 2 months. Just wrap each piece in plastic wrap and place them in a freezer bag. Though the texture might be slightly different after freezing, it still makes for a good meal.

Warm Up: When you’re ready to eat, you can enjoy the pie straight from the fridge, or warm it up in the microwave for about 30 seconds per slice. For best results, reheat in the oven at 350°F for about 10 minutes to keep the crust crispy.

Preparation Time	10-15 minutes
Cooking Time	40-45 minutes
Total Time	50-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 45-50 g
• Fat: 100-110 g
• Carbohydrates: 90-100 g

Ingredients

• 3 cups thin-sliced zucchini (about 2 medium zucchinis, thinly sliced into rounds)
• 1/2 cup vegetable oil
• 1/2 tsp kosher salt
• 4 eggs (large, beaten well)
• 1/2 cup grated cheddar cheese
• 1 cup all-purpose baking mix (such as Bisquick Original)
• 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
• 1 small onion (sweet, finely chopped)

Step 1: Prepare the Oven and Pie Plate

Start by preheating your oven to 350°F (180°C).

While the oven is heating up, take a deep-dish 9-inch pie plate and spray it generously with nonstick cooking spray to ensure easy removal of your finished dish later.

Set the prepared pie plate aside for now.

Step 2: Combine Wet and Dry Ingredients

In a large bowl, whisk together the Bisquick, oil, eggs, and a pinch of salt until everything is well combined and smooth.

This mixture will form the base of your dish, providing structure and flavor.

Step 3: Add Cheeses and Vegetables

Add Parmesan and cheddar cheeses to the bowl with the wet mixture, stirring to combine.

Once the cheeses are mixed in, gently fold in the zucchini and onion until evenly distributed throughout the batter.

Be careful not to overmix, as you want the vegetables to retain some texture.

Step 4: Transfer to Pie Plate and Bake

Once your batter is ready, pour it into the prepared pie plate, spreading it out evenly with a spatula to ensure it cooks uniformly.

Place the dish into your preheated oven and bake for 40-45 minutes.

The dish should be cooked through and golden brown on top when it’s done.

Step 5: Cool and Serve

Remove the pie plate from the oven carefully, and allow your dish to cool for a few minutes.

This will make it easier to slice and serve.

Once cooled slightly, cut into wedges and enjoy your cheesy zucchini and onion bake!