Zucchini Pie: A Savory Zucchini Bake with a Golden Biscuit Crust

When summer zucchini starts taking over your fridge (and your neighbor’s porch gifts), this zucchini pie is the answer. It’s a simple, savory pie that’s easy to pull together, endlessly comforting, and packed with garden-fresh flavor. With a cheesy egg filling and biscuit crust all in one, this pie lands somewhere between quiche and frittata—but even easier.

This savory zucchini bake is the ultimate summer vegetable recipe for those days when you want something cozy but not heavy, perfect for breakfast, lunch, or a light dinner.

Why You’ll Love This Zucchini Pie

• Minimal prep, maximum flavor.
• No separate crust—just mix and bake.
• Loaded with zucchini and savory herbs.
• Delicious warm, cold, or at room temperature.

Ingredients

• 3 large eggs
• 1 cup (90 g) grated Parmesan cheese
• ½ cup (120 ml) canola oil
• 1 tablespoon (4 g) minced fresh parsley
• 1 garlic clove, minced
• ¼ teaspoon (1.5 g) salt
• ⅛ teaspoon (0.5 g) black pepper
• 3 cups (360 g) sliced zucchini
• 1 cup (120 g) biscuit or baking mix
• 1 small onion, chopped

How to Make This Biscuit Crust Pie

1. Preheat oven to 350°F (175°C). Grease a 9-inch deep-dish pie plate.
2. Whisk together eggs, Parmesan, canola oil, parsley, garlic, salt, and pepper in a large bowl.
3. Stir in sliced zucchini, biscuit mix, and chopped onion. Mix until evenly combined.
4. Pour the mixture into the prepared pie plate and smooth the top.
5. Bake for 25–35 minutes, until the top is golden and the center is set.
6. Let cool slightly before slicing. Serve warm, room temp, or cold.

Tips for the Best Summer Vegetable Recipe

• No biscuit mix? Use 1 cup of flour + 1 tsp baking powder + a pinch of salt.
• Squeeze excess moisture from the zucchini for the best texture.
• Swap in cheddar or mozzarella for a different cheese vibe.
• Add chopped bell pepper or cooked bacon for an extra kick.

From Zucchini Overload to Family Favorite

This pie came to life during a particularly prolific zucchini season, and I’ve never looked back. It’s become one of those back-pocket recipes I turn to when I want something satisfying but not fussy. Even my picky eaters (yes, the ones who usually dodge anything green) ask for seconds.

It travels well, reheats like a dream, and disappears at potlucks. It’s a humble little pie with big flavor and even bigger versatility.

What to Serve with Zucchini Pie

Pair it with a fresh garden salad, fruit, or a slice of sourdough toast. For brunch, it’s lovely with a mimosa or a smoothie. As dinner, add a bowl of soup or roasted potatoes for a more filling plate.

It also makes a great vegetarian option for gatherings—hearty enough to satisfy without meat.

How to Store This Savory Zucchini Bake

Let the pie cool completely, then cover and store in the refrigerator for up to 4 days. Reheat slices in the microwave or oven at 300°F until warmed through.

To freeze: wrap individual slices tightly in plastic and foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs About Zucchini Pie

Can I use yellow squash instead?

Yes! Or a mix of both for color and variety.

Can I make this gluten-free?

Use a gluten-free biscuit mix or flour blend with baking powder.

Can I prep it ahead of time?

Absolutely. Mix the batter, cover, and refrigerate overnight. Bake the next day.

Is this freezer-friendly?

Yes—freeze slices for easy lunches or quick dinners.

A Savory Slice of Summer

This zucchini pie is a comfort-food classic celebrating summer’s bounty with minimal effort. With its cheesy, herb-infused filling and no-fuss biscuit crust pie base, it’s the kind of dish that makes you look like you tried way harder than you did. Bake it once, and watch it become a regular.

Zucchini Pie: A Savory Zucchini Bake with a Golden Biscuit Crust

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• Author: Amanda Hartwellen
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Zucchini Pie is a savory, cheesy zucchini bake with a built-in biscuit crust that makes for the ultimate summer comfort dish. Easy to prepare and full of fresh flavor, this crustless pie combines zucchini, herbs, eggs, and Parmesan into a golden, satisfying slice that’s great hot or cold—for breakfast, lunch, or dinner.

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Ingredients

Scale 1x2x3x

• 3 large eggs

• 1 cup (90 g) grated Parmesan cheese

• ½ cup (120 ml) canola oil

• 1 tablespoon (4 g) minced fresh parsley

• 1 garlic clove, minced

• ¼ teaspoon (1.5 g) salt

• ⅛ teaspoon (0.5 g) black pepper

• 3 cups (360 g) sliced zucchini

• 1 cup (120 g) biscuit or baking mix

• 1 small onion, chopped

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch deep-dish pie plate.

2. In a large bowl, whisk together eggs, Parmesan, canola oil, parsley, garlic, salt, and pepper.

3. Stir in sliced zucchini, biscuit mix, and chopped onion until well combined.

4. Pour the mixture into the greased pie plate and smooth the top.

5. Bake for 25–35 minutes, or until golden brown and set in the center.

6. Let cool slightly before slicing. Serve warm, chilled, or at room temperature.

Notes

For a homemade biscuit mix: combine 1 cup flour, 1 tsp baking powder, and a pinch of salt.

Squeeze excess moisture from zucchini for better texture.

Swap in other cheeses like cheddar or mozzarella.

Optional add-ins: bell pepper, bacon, or chopped spinach.

Freezer-friendly; wrap slices for future meals.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Savory Pie
• Method: Baked
• Cuisine: American