Easy Bisquick Crustless Zucchini Pie: Your Go-To Summer (or Any Season!) Recipe
This simple and incredibly satisfying Bisquick Crustless Zucchini Pie is more than just a recipe; it’s a culinary secret weapon. It’s the easiest dish to whip up, consistently ranking as my most requested recipe at every family gathering. Whether you’re drowning in a bounty of summer zucchini or simply craving a taste of garden-fresh goodness any time of the year, this crustless zucchini pie offers a delightful solution. It’s a comforting, savory bake that perfectly highlights the mild, sweet flavor of zucchini, wrapped in a light, cheesy, and surprisingly easy “crust” made from Bisquick.
For a long time, I hesitated to share this recipe. Its sheer simplicity seemed almost too obvious, especially with so many similar variations out there, including Betty Crocker’s widely recognized “Impossibly Easy Zucchini Pie.” However, this particular crustless zucchini pie recipe holds a special place in my heart, passed down through generations from my great aunt. I suspect it originated from a humble recipe printed on the back of a box, a testament to its approachable and foolproof nature. Over the years, I’ve lovingly refined the measurements, tweaking it just enough to achieve the perfect balance of flavors and textures that my family has come to adore.
I must confess, I typically shy away from using prepared baking mixes; it’s just a personal preference. But for this zucchini pie, Bisquick is the undeniable secret ingredient. I’ve tried to replicate it from scratch, attempting various flour, leavening, and fat combinations, only to find that it NEVER tasted quite the same. There’s a certain “magical wizardry” in Bisquick Original that simply can’t be replicated, giving this pie its signature light texture and savory depth. Because of this, I now happily keep a small box of Bisquick on hand, exclusively for this cherished recipe.
Why This Crustless Zucchini Pie is a Must-Try
- Effortlessly Easy: With minimal prep and straightforward steps, even novice cooks can master this pie.
- No Crust, No Fuss: Skip the hassle of preparing and rolling out a traditional pie crust. This recipe bakes up beautifully on its own.
- Versatile & Adaptable: Perfect as a light lunch, a savory side dish, or an appetizer. Easily customize with your favorite additions.
- Showcase for Zucchini: A fantastic way to utilize an abundance of summer zucchini, transforming it into a delicious meal.
- Family Favorite: A guaranteed crowd-pleaser that will have everyone asking for the recipe.
Ingredient Notes for Your Perfect Zucchini Pie
Achieving the best flavor and texture in your crustless zucchini pie starts with understanding the role of each ingredient. Here are a few essential notes on what you’ll need. For specific quantities and detailed instructions, please refer to the recipe card below.
- Zucchini: This recipe calls for shredded zucchini. You can achieve this quickly using the shredding attachment on your food processor, which makes prep a breeze. Alternatively, a standard box grater with large holes works just as well. There’s no need to squeeze out the excess water from the zucchini for this recipe, which helps keep the pie moist and tender, unlike in some other zucchini dishes like zucchini fritters. Just a quick pat with a paper towel is sufficient if you prefer.
- Eggs: Always use large eggs for consistent results. They act as the primary binder, holding all the delicious ingredients together and contributing to the pie’s custardy texture. Make sure to lightly beat them before adding to the mixture.
- Parmesan Cheese: Grated Parmesan cheese provides a wonderful salty, umami flavor that complements the mild zucchini perfectly. For an even richer, sharper taste, I sometimes use a blend of Locatelli Pecorino Romano and Parmesan. Pecorino Romano offers a saltier, tangier kick that many find irresistible.
- Vegetable Oil: A neutral-flavored oil, such as canola, sunflower, or grapeseed oil, is ideal here. It adds moisture and helps create the tender, slightly crisp texture without imparting any dominant flavors that would compete with the zucchini and cheese.
- All-Purpose Baking Mix (Bisquick Original): As mentioned, Bisquick Original is my secret ingredient. It provides the perfect balance of flour, leavening, and fat to create the unique, impossibly easy “crust” and structure for this pie. While other baking mixes might work, Bisquick truly yields the best flavor and texture in this particular recipe.
- Salt and Pepper: These essential seasonings enhance all the other flavors. I recommend using Kosher or fine sea salt, and freshly ground black pepper for the best taste. Adjust to your preference, but don’t skimp, as proper seasoning makes all the difference!
For precise quantities and step-by-step cooking instructions, please consult the detailed recipe card below.
Step-by-Step Guide to Your Easy Crustless Zucchini Pie
I promise that making this crustless zucchini pie with Bisquick will be an incredibly simple and rewarding experience. The most time-consuming part of the process is usually the zucchini preparation, but a food processor can turn that into a quick and effortless task!
Start by preparing your zucchini. Wash it thoroughly and trim off both ends. Using the shredding attachment of a food processor will make this task incredibly fast and uniform. If you don’t have a food processor, a box grater with large holes will also do the trick beautifully. Unlike some other recipes, you do not need to squeeze any water out of the shredded zucchini here. This ensures your pie remains moist and delicious, providing just the right amount of natural hydration to the batter. Feel free to give it a light pat with a paper towel if you prefer, but it’s not strictly necessary.
In a large mixing bowl, combine all the ingredients: the shredded zucchini, lightly beaten eggs, vegetable oil, Bisquick baking mix, grated Parmesan cheese, salt, and pepper. Stir everything together thoroughly until all the ingredients are well incorporated and no dry streaks of flour remain. The mixture should be thick and cohesive, ready for baking. Be careful not to overmix, which can develop gluten and lead to a tougher texture.
Preheat your oven to 350°F (175°C). Lightly grease an 8 or 9-inch pie dish or an equivalent 8-inch square pan with baking spray. If you’re doubling the recipe, as shown in the picture, use a 9×13 inch baking pan. Pour the prepared zucchini mixture evenly into your chosen baking pan. Bake for 40-45 minutes, or until the top is beautifully golden brown and a knife inserted into the center comes out clean. The exact baking time can vary slightly depending on your oven and the size of your pan. Once baked, remove the pie from the oven and allow it to cool for at least 10-15 minutes before slicing. This resting period allows the pie to set, making for cleaner slices. Serve warm or at room temperature, it’s delicious either way!
👩🍳Expert Tips for a Flawless Crustless Zucchini Pie
- Shredding is Key: I have experimented with both slicing and shredding the zucchini for this recipe, and I firmly believe that shredding yields the best results. Shredded zucchini mixes much more thoroughly and evenly into the Bisquick batter, ensuring that every bite has a perfect distribution of zucchini, cheese, and the “crust” mixture. This method also contributes to the pie’s consistent texture, preventing any watery pockets or overly dense sections.
- Don’t Squeeze the Zucchini: This is a crucial tip for this specific recipe! Unlike many other zucchini dishes (like fritters or bread) where you’re advised to squeeze out excess moisture, for this crustless pie, it’s unnecessary. The moisture from the zucchini actually helps keep the pie wonderfully moist and tender. However, to prevent a soggy pie, it’s best to bake it immediately after combining all the ingredients. Salt tends to draw moisture out of vegetables over time, so letting the mixture sit for too long can lead to a less desirable texture.
- Cheese Choices: While the recipe specifically calls for Parmesan cheese, don’t hesitate to experiment with other hard, salty cheeses. Pecorino Romano, with its sharper, saltier profile, or Locatelli, are excellent alternatives. You can also try a delicious combination of two, like Parmesan and Pecorino Romano, to add more depth and complexity to the flavor. Freshly grated cheese is always preferred over pre-shredded for superior melting and flavor.
- Pan Size Matters: This recipe is designed for a standard 9-inch pie dish or an 8-inch square baking pan. These sizes ensure the correct thickness for optimal baking. If you’re hosting a larger gathering or simply want more of this delicious pie, it’s incredibly easy to double the recipe! Simply double all the ingredients and bake it in a larger 9×13 inch pan. You might find you need slightly less oil when doubling, so start with the doubled amount and add a little more if the batter seems too dry. When doubling, be prepared to add a few extra minutes to the total baking time, as the larger volume will take longer to cook through evenly.
Substitutions and Variations to Customize Your Zucchini Pie
While my family adores the classic, original version of this crustless zucchini pie, one of its greatest strengths is how adaptable it is. You can easily make it your own with a few simple tweaks and additions. Don’t be afraid to get creative in the kitchen!
- Vegetable Swaps: Instead of or in addition to zucchini, consider other finely shredded or diced vegetables. Broccoli florets, corn kernels, or even thinly sliced bell peppers would make delicious additions. Just ensure any added vegetables are finely chopped to cook evenly within the pie.
- Cheese Adventures: Beyond Parmesan and Pecorino Romano, explore other cheeses! Crumbled feta cheese would introduce a tangy, briny note, while shredded cheddar or mozzarella could add a milder, gooier texture. A mix of cheeses can also create a wonderful flavor profile.
- Aromatic Boosts: Elevate the flavor with sautéed aromatics. Adding finely diced and sautéed onions or garlic to the mix before baking can provide a fantastic savory foundation. Caramelized onions would add a touch of sweetness.
- Herb and Spice It Up: Fresh or dried herbs can transform the pie. Consider a sprinkle of fresh dill, chopped parsley, dried oregano, or thyme. A pinch of red pepper flakes could add a subtle kick, or a dash of nutmeg could deepen the savory notes.
- Add a Protein: For a heartier meal, incorporate cooked and crumbled bacon, diced ham, or browned sausage into the mixture. This turns the side dish into a more substantial main course.
- Spicy Kick: If you love a bit of heat, finely diced jalapeños (seeds removed for less heat) or a dash of hot sauce can add an exciting element.
Serving Suggestions
This versatile Bisquick Crustless Zucchini Pie can be enjoyed in so many ways! It makes a fantastic:
- Side Dish: Pair it with grilled chicken, roasted pork, or a juicy steak for a complete and satisfying meal.
- Light Lunch: A slice or two with a fresh green salad makes for a perfect light and healthy lunch.
- Brunch Item: Serve it alongside scrambled eggs, bacon, and fresh fruit for a delightful weekend brunch spread.
- Appetizer: Cut into smaller squares or wedges, it’s an excellent appetizer for parties and potlucks.
- Breakfast: Enjoy a slice warmed up for a quick and savory breakfast on the go.
Storage and Freezing Tips
One of the best things about this zucchini pie is how well it keeps! It makes for absolutely delicious leftovers, making your meal prep a breeze.
- Refrigeration: Once the pie has completely cooled to room temperature, transfer any leftovers to an airtight lidded container. It will keep beautifully in the refrigerator for up to 5 days.
- Reheating: To reheat individual slices, simply warm them in the microwave for 30-45 seconds, or until heated through. For a crisper exterior, you can also reheat slices in a preheated oven at 300°F (150°C) for about 10-15 minutes, or in a toaster oven.
- Freezing: This pie also freezes exceptionally well! For best results, wrap individual slices tightly in plastic wrap, then place them in freezer-safe bags or an airtight container. This method prevents freezer burn and makes it easy to grab just what you need. It can be stored in the freezer for up to 3 months.
- Thawing: When you’re ready to enjoy a frozen slice, allow it to thaw in the refrigerator overnight before reheating. You can also reheat directly from frozen in the microwave, though it might take a bit longer (1-2 minutes) and the texture might be slightly softer.
FAQ
No, for this specific crustless zucchini pie, you do not need to squeeze the water out of the shredded zucchini. I’ve found that leaving the natural moisture in helps keep the pie wonderfully moist and tender, contributing to its delicious custardy texture. However, to prevent an overly soggy pie, it is important to bake it immediately after combining all the ingredients. Salt can draw moisture out of the zucchini if the mixture sits for too long, potentially leading to a softer result. A light pat with a paper towel after shredding is sufficient if you wish.
Absolutely! This crustless zucchini pie is an excellent make-ahead dish. You can bake it completely, allow it to cool, and then store it in the refrigerator for up to 5 days. It reheats beautifully, and some even find the flavors deepen overnight. It’s perfect for busy weeknights or entertaining.
While I’m generally a fan of homemade ingredients, for this particular recipe, Bisquick Original truly makes a significant difference in the final texture and flavor. I’ve tried various homemade all-purpose baking mixes, and none have quite matched the unique “magic” that Bisquick imparts. It has a specific blend of ingredients that creates that impossibly easy, light, and savory crust. For the best, most authentic version of this family recipe, I highly recommend sticking with Bisquick.
The pie is done when the top is golden brown and a knife or a wooden skewer inserted into the center comes out clean. The edges should be set and lightly firm. If it still looks very wet in the center, give it a few more minutes, checking frequently.
More Zucchini Recipes You’ll Love
If you’re a true zucchini enthusiast, or simply looking for more creative ways to enjoy this versatile vegetable, here are some other fantastic recipes from my kitchen:
- For a savory and flavorful appetizer or light meal, try my Parmesan Zucchini Pancakes. They’re crispy, cheesy, and utterly addictive.
- If you prefer a more rustic and elegant dish, this easy Zucchini and Ricotta Galette is perfect. It’s impressive yet surprisingly simple to make.
- Looking for something on the sweeter side? These moist and perfectly spiced Zucchini Spice Muffins will hit just the right spot for breakfast or a snack.
Did you make this incredibly easy and delicious Bisquick Crustless Zucchini Pie? I would absolutely love to hear about your experience! Please take a moment to leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. Your feedback means the world to me. If you snap a photo of your fantastic creation, don’t forget to tag me on Instagram @brunchandbatter. Happy cooking!
📖Recipe
Crustless Zucchini Pie
Prevent your screen from going dark
Pin Recipe
20 minutes
40 minutes
1 hour
Appetizer, Lunch, Main Course, Side Dish
American
8
246
kcal
Equipment
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food processor fitted with the shredder attachment or box grater
Ingredients
- 3½ cups shredded zucchini about 1½ medium zucchini
- 4 large eggs, lightly beaten
- ½ cup vegetable oil
- 1 cup Bisquick* or other all-purpose baking mix *Original Bisquick
- 1 cup grated parmesan cheese
- ½ teaspoon Kosher or fine sea salt
- ¼ teaspoon fresh ground pepper
Instructions
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Preheat the oven to 350°F. Spray a 9-inch pie pan or 8-inch square pan with baking spray.
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Prepare the zucchini:
Wash the zucchini and trim off the ends. Leave the skin on and place it in a food processor fitted with the shredding attachment. If you do not have a food processor you can shred the zucchini using the large holes of a box grater. Set aside. You don’t need to squeeze the zucchini. If you want, you can pat them dry with a paper towel.
3½ cups shredded zucchini -
In a large bowl, add the zucchini, eggs, oil, baking mix, parmesan cheese, salt and pepper. Mix to incorporate.4 large eggs, lightly beaten, ½ cup vegetable oil, 1 cup Bisquick* or other all-purpose baking mix, 1 cup grated parmesan cheese, ½ teaspoon Kosher or fine sea salt, ¼ teaspoon fresh ground pepper
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Pour the prepared zucchini mixture into a 9-inch pie pan or equivalent (see above). Bake for 40-45 minutes until golden brown on top. Remove from the oven and let cool. Serve warm or at room temperature.
Notes
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- I have tried slicing and shredding the zucchini. I think it works best shredded since it mixes much better into the batter, ensuring even distribution and consistent texture.
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- You don’t need to squeeze the water out of the zucchini after shredding/grating. This helps keep the pie moist. However, bake immediately to prevent the salt from drawing out too much moisture if the mixture sits.
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- The recipe calls for Parmesan cheese, but Pecorino Romano or Locatelli will also work beautifully, offering a slightly sharper flavor. You can also try a combination of the two for added depth.
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- You can bake this in a 9-inch pie dish or an 8-inch square equivalent. I often keep it square and pre-cut it into squares for easy serving. To double the recipe, simply double all the ingredients (you may find you need a tiny bit less oil) and use a 9×13 inch pan. When doubling, remember to add a few more minutes to the total baking time.
Storage– Store the cooled zucchini pie in a lidded container for up to 5 days in the refrigerator. To reheat, I just warm slices in the microwave for 30-45 seconds until warmed through. For a crispier texture, reheat in a toaster oven or conventional oven.
To freeze, wrap individual slices tightly in plastic wrap and store them in freezer-safe bags for up to 3 months. Allow to thaw in the refrigerator before reheating for best results.
Nutrition*
Calories: 246kcal
Carbohydrates: 6.5g
Protein: 16.3g
Fat: 18.1g
Saturated Fat: 7g
Cholesterol: 206mg
Sodium: 429mg
Potassium: 214mg
Fiber: 0.6g
Sugar: 1.5g
Calcium: 290mg
Iron: 1mg
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
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