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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.

5 from 8 votes

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.

Comments

Lisa

August 05, 2026 at 12:48 pm

This was absolutely delicious! I always end up with more zucchini than I know what to do with during the summer, and this pie was a perfect way to use it. I love the combination of fresh herbs with white cheddar and Parmesan.

- Beth Pierce
  
  August 05, 2026 at 9:16 pm
  
  I agree 100%
  
Angela

August 03, 2026 at 9:08 pm

This zucchini pie recipe was fabulous! I will be making this on repeat for the rest of the summer, because I have a bumper crop of zucchini!!

- Beth Pierce
  
  August 03, 2026 at 9:01 pm
  
  Thanks, Angeal! We love it too!
  
Ben

August 01, 2026 at 3:49 pm

I love the flavor and the fact that this can be a dinner or a breakfast. It’s good!

- Beth Pierce
  
  August 01, 2026 at 9:19 pm
  
  Thank you, Ben! I think so too!
  
Alejandra

August 01, 2026 at 6:25 am

I made this zucchini pie last night for dinner and it was a hit. Simple and delicious. I came back to print the recipe for future meals and left the well-deserved 5 stars!

- Beth Pierce
  
  August 01, 2026 at 4:40 pm
  
  So happy that you liked it, Alejandra!
  
Amber M

July 31, 2026 at 4:06 pm

What a deliciouis recipe! So easy and quick to make. I just love this pie! Thank you!

- Beth Pierce
  
  July 31, 2026 at 8:48 pm
  
  The pleasure is all mine, Amber!
  
Carol Cassara

July 30, 2026 at 4:42 am

Hubby loves love loves zukes. I am sitting here with a few in the fridge and wondering what to do with them. Then, this post. It sounds great and pretty easy. I am in! Thanks for this fabulous idea!!

- Beth Pierce
  
  July 31, 2026 at 10:24 pm
  
  The pleasure is all mine, Carol!
  
Catalina

July 29, 2026 at 2:38 pm

I made this for a light dinner and it turned out so flavorful. The zucchini stayed tender and the filling was perfectly savory.

Terri

July 28, 2026 at 3:43 pm

I love this one. I made it for dinner last night and reheated it for breakfast today.

- Beth Pierce
  
  August 01, 2026 at 9:34 pm
  
  Thanks, Terri! I am so glad that you enjoyed it!