This zucchini pie toes the line between a quiche and a souffle. It’s eggy like a quiche but not quite as custardy, and bready like a souffle but without the airiness of whipped-up egg whites. Layered in this vegetable-forward filling are sliced zucchini coins, fragrant onions, fresh parsley and enough Parmesan for salty, savory flavor.
Serve during the summer months when the zucchini in your garden grows en masse.
Ingredients for Zucchini Pie
- Eggs: You’ll need three large eggs for this zucchini pie to create a consistency similar to a quiche.
- Parmesan: I grate Parmesan myself for fresher flavor. For a more robust, savory cheese, opt for grated Parmigiano Reggiano.
- Canola oil: Neutral-flavored canola oil adds fat and richness without pungent flavor.
- Parsley: You want to cut fresh herbs for a brighter flavor. We don’t recommend dried parsley here.
- Garlic: Pull away one clove of garlic from the bulb for this recipe. If you’re a garlic lover, though, the zucchini pie could stand a few more cloves.
- Zucchini: Cut nice, even slices of zucchini. The slices lay flat in the pie and bake more evenly than chopped zucchini.
- Biscuit/baking mix: Bisquick and the like are excellent store-bought options. If you’re a baking purist, blend your own biscuit mix at home.
- Onion: Chop up one small yellow or white onion. For a milder flavor, use 3 to 4 shallots instead.
Directions
Step 1: Create the base
Preheat the oven to 350°F. In a large bowl, whisk together the eggs, Parmesan cheese, canola oil, minced fresh parsley, garlic, salt and pepper.
Step 2: Add the baking mix and veggies
Stir in the sliced zucchini, baking mix and chopped onion.
Step 3: Bake
Pour the batter into a greased 9-inch deep-dish pie plate. Bake the zucchini pie until it’s lightly browned, 25 to 35 minutes.
Recipe Variations
- Use more vegetables: The best extra for this zucchini pie recipe: fresh corn! Its sweet taste and vibrant yellow kernels complement the zucchini. Sauteed mushrooms, asparagus or cherry tomatoes are welcome, too.
- Add meat to the mix: Need something more filling? Brown up sausage, beef, bacon or ham and crumble the meat into the zucchini pie mixture.
- Make it gluten-free: If you’re feeding someone gluten-free, purchase a certified gluten-free biscuit baking mix and double-check that the grated Parmesan is certified gluten-free, too.
- Change up the herbs: Use basil or dill in place of the parsley. Dill packs a punch, so you need only 1 teaspoon.
- Switch up the cheese: Shredded mozzarella, nutty gruyere, sharp cheddar cheese or savory Monterey Jack can be used in place of Parmesan if desired.
How to Store Zucchini Pie
If you have zucchini pie leftovers, first let them cool to room temperature. If you have a lot left over, keep the pie in its dish and wrap it tightly, or store individual slices in airtight containers. Zucchini pie can be kept in the fridge for up to three days. Serve it cold or reheat servings in the microwave.
Zucchini Pie Tips
What should I serve with zucchini pie?
Serve the zucchini pie as a main dish with fresh salads as an accompaniment. This playful shaved fennel salad with apples, cucumbers and radishes is refreshing and crunchy, while a classic Caesar salad or berry tossed salad adds richness to the plate.
If zucchini pie is a side dish itself, we recommend pairing it with sauteed pork chops, tender and juicy baked chicken thighs, sticky slow-cooker spareribs or light and tender rosemary salmon.
What if I don’t have a deep-dish pie pan?
If you don’t have a deep-dish pie pan, use a small baking dish (8-inch square) or a souffle dish (1-1/2 to 2 quarts). Reduce the oven time as needed, baking the Bisquick zucchini pie until it’s lightly browned and the eggs reach an internal temperature of 160°.
