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This Zucchini Pie is one of my favorite summer recipes, with tender slices of zucchini baked with onions, fresh herbs, white cheddar, and fresh Parmesan cheese. Use up all that homegrown zucchini in this popular recipe.

A slice of zucchini pie on a white plate with a fork and sprig of rosemary.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

Bisquick baking mix: Or use your favorite baking mix brand.
Butter: Unsalted or salted. If using salted butter, reduce the amount of added salt to ¼ teaspoon.
Fresh herbs: Think rosemary, thyme, dill, basil, or chives.
Cheddar: You can use regular cheddar, sharp cheddar, smoked cheddar, or white cheddar.
Parmesan cheese: For the best flavor, use freshly grated Parmesan cheese.

A zucchini pie in a pie pan cooling on a wire rack.

How To Make Zucchini Pie

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

Stir the baking mix, eggs, melted butter, rosemary, parsley, salt, and pepper in a large bowl.
Stir in the cheddar and Parmesan cheese.
Fold in the sliced zucchini and onions.
Spoon the mixture into a greased deep dish pie pan.
Bake until set and golden brown.

Some of the steps to making zucchini pie. Stir the baking mix, eggs, melted butter, rosemary, parsley, salt, and pepper in a large bowl. Stir in the cheddar and Parmesan cheese.

Some of the steps for making zucchini pie. Fold in the sliced zucchini and onions. Spoon the mixture into a greased deep dish pie pan.

Cook’s Culinary Tips

Melt the butter ahead of time and let it cool to room temperature. You don’t want those eggs cooked.
Slice the zucchini thinly so it cooks up tender.
Cool the pie for 10-15 minutes before slicing to get clean, sturdy slices.
Top with more fresh herbs for the best flavor.
Because zucchini holds a lot of water, I do not recommend freezing it.

A slice of zucchini pie over a pie pan filled with zucchini pie.

More Zucchini Recipes

Zucchini Pie

This Zucchini Pie is one of my favorite summer recipes, with tender slices of zucchini baked with onions, fresh herbs, white cheddar, and fresh Parmesan cheese.

Print Pin Rate

Course: side, side/vegetable, vegetable casserole

Cuisine: Southern

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: servings

Calories: 287kcal

Author: Beth Pierce

Ingredients

1 cup Bisquick baking mix
4 large eggs
½ cup unsalted butter, melted and slightly cooled
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh parsley
½ teaspoon salt
½ teaspoon freshly ground black pepper
⅔ cup shredded white cheddar
⅔ cup grated Parmesan
3 cups thinly sliced zucchini
½ cup finely chopped yellow onion

Instructions

Preheat oven to 350°F. Grease a deep-dish 9-inch pie pan.
Stir the baking mix, eggs, melted butter, rosemary, parsley, salt, and pepper in a large bowl.
Stir in the cheddar and Parmesan cheese. Fold in the sliced zucchini and onions.
Spoon the mixture into the prepared pie pan. Bake for 40-45 minutes or until set, golden brown, and puffed up.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave at 50% power for short increments until warm.

Nutrition

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf

Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.