Zucchini Pie Delight

This zucchini pie recipe is an ideal way to use up your summer harvest of fresh zucchini.

Ingredients for Zucchini Pie

Here are the ingredients you’ll need to prepare this delicious homemade zucchini pie:

• Zucchini: Start with three cups of diced zucchini. 
• Onion: A chopped onion lends flavor and texture. 
• Eggs: Four eggs add moisture and help bind the mixture together. 
• Baking mix: Use store-bought Bisquick or make a homemade baking mix. 
• Oil: A neutral oil, such as vegetable oil, adds moisture without imparting flavor. 
• Cheese: For the most delicious results, grate your own Parmesan cheese.
• Seasonings: Season the zucchini pie with fresh parsley, dried marjoram, and pepper. 

How to Prepare Zucchini Pie

Mix all the ingredients together, pour the blend into a prepared pie dish, and bake until the top turns a golden brown. Follow the complete recipe below for detailed step-by-step instructions on making this zucchini pie. 

Can Zucchini Pie Be Made in Advance? 

Absolutely! This zucchini pie is perfect for preparing ahead of time. Simply refrigerate it until you're ready to serve, following the storage guidelines, and reheat it in the oven when needed. 

Proper Storage for Zucchini Pie

Allow the pie to cool completely, then securely wrap it in plastic wrap or aluminum foil. Keep it in the refrigerator for up to four days. To reheat, place it in an oven preheated to 350°F until thoroughly heated through. 

Can Zucchini Pie Be Frozen? 

Freezing zucchini pie is not recommended, as it may become watery after thawing. However, if you do choose to freeze it, wrap it tightly in multiple layers of plastic wrap and foil to avoid freezer burn. Use it within three months for best results. 

Dinogo Community Tips and Praise

“This is fantastic for any meal—breakfast, lunch, or dinner!” says SusanKJP. “I've experimented by adding chopped tomatoes, different types of cheese, ham, bacon... basically, you can throw in whatever ingredients you like, and it'll turn out delicious!”

“This recipe is absolutely amazing,” says mommillan. “So delicious! My family is trying to include more meatless meals in our weekly routine, and we often find it's hit or miss—even with highly rated recipes. But this one was definitely a hit!”

“A great way to use up all that summer zucchini,” shares boxerlover. “I grated the zucchini, used fresh eggs from our own chickens, and added onions and parsley from my garden. It was so fresh and tasty.”

Editorial input by Corey Williams

Ingredients List

• 3 cups zucchini, shredded

• 1/2 teaspoon salt

• 4 eggs, lightly beaten

• 1 cup baking mix

• 1/2 cup finely chopped sweet onion

• ½ cup butter, melted

• 1/2 cup shredded white Cheddar cheese

• ½ cup grated Parmesan cheese

• 1 teaspoon chopped fresh rosemary

• 1 teaspoon chopped parsley

• 1/2 teaspoon ground black pepper

Instructions

Collect all the ingredients you'll need for the recipe.

Place the shredded zucchini in a bowl, sprinkle with 1/2 teaspoon of salt, and allow it to rest for 15 minutes. Afterward, transfer it to a clean kitchen towel and squeeze out the excess moisture over the sink.

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish.

In a large bowl, mix together the zucchini, eggs, baking mix, onion, melted butter, Cheddar cheese, Parmesan cheese, rosemary, parsley, and pepper until well combined.

Transfer the mixture into the prepared pie dish or baking pan and spread it evenly.

Bake in the preheated oven for about 45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.

Dig in and enjoy!

Editor's Note

Nutrition Information (per serving)