This Crustless Zucchini Pie is the easiest zucchini recipe I know—and it’s exactly what you need for peak zucchini season. With just a few pantry staples and a pile of fresh zucchini, it bakes up into a golden, cheesy, no-fuss dinner or side that works any night of the week.
Why this zucchini pie is my go-to
I made this pie for the first time because I had way too much zucchini on the counter and absolutely no desire to shred it. (I love zucchini, but grating it? Only for cake. Always for cake.) So instead of shredding, I sliced it super thin—and turns out, I liked it way more this way. The texture is better, it looks prettier, and best of all: it’s easier!
You can serve this zucchini pie warm, room temp, or cold—it’s honestly good all three ways. We eat it on its own for a light dinner, as a side for grilled meat and corn on the cob, or I’ll add a little corn salad or fruit salad if I’m trying to be balanced. It also makes a great brunch option or easy lunchbox leftover (yes, some of my kids will eat it cold! And one will not eat it at all, if we’re going for full honesty here).
My ingredients here are super simple
I always try to use the smaller, thinner zucchini for this recipe—those giant baseball bat ones are fine for soup, but they’ll make this pie watery. A mandolin slicer makes the job easy if you have one… I used to have two, but in a classic “my husband and I both put one in the donation box” situation, now I have none. Still worth slicing by hand though!
This recipe also uses Bisquick (or any biscuit baking mix), which gives it that perfectly tender, savory, almost quiche-like texture—without the need for a crust. I included my recipe for homemade Bisquick mix in the recipe notes, if you prefer that!
I add sharp cheddar and a little Parmesan for flavor, and I throw in whatever soft herbs I’ve got growing (or wilting) on the counter. You could even add some corn, some Feta cheese, chopped roasted red peppers, olives… It’s flexible, unfussy, and so, so good!
Printable recipe
Crustless Zucchini Pie Recipe
Ingredients
- ½ cup oil (OR melted butter)
- 4 large eggs
- 1-2 tablespoons minced fresh herbs (I like to use a blend of soft herbs; parsley, chives, oregano, sage, basil, thyme… whatever you have on hand; or skip/use ½ teaspoon dried if that's what you have! Anything goes!)
- 1 cup biscuit baking mix (such as Bisquick)
- 3 cups thinly sliced zucchini (about 3-4 small ones; I try to avoid thick zucchini so the pie doesn't turn out watery!)
- ½ cup yellow onion (finely chopped (about 1 small))
- 1 cup shredded sharp Cheddar cheese
- ½ cup grated Parmesan cheese
Instructions
- Heat your oven to 350°F and lightly grease a deep-dish 9-inch pie plate.
- In a large bowl, blend oil, eggs and herbs until combined (do not beat too much, or the dish will become too spongy – just until fully combined). Blend in biscuit baking mix.½ cup oil, 4 large eggs, 1-2 tablespoons minced fresh herbs, 1 cup biscuit baking mix
- Fold in the remaining ingredients until combined and spread in the prepared pie plate.3 cups thinly sliced zucchini, ½ cup yellow onion, 1 cup shredded sharp Cheddar cheese, ½ cup grated Parmesan cheese
- Bake at 350°F for 35 to 45 minutes, until golden.
Video
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