Effortlessly Delicious: The Ultimate Easy Bisquick Crustless Zucchini Pie Recipe
Discover the secret to a perfect, fuss-free meal with this incredibly simple Bisquick Crustless Zucchini Pie. Hailed as my most requested recipe at family gatherings and a personal favorite, this dish masterfully highlights the fresh flavors of summer zucchini, yet its comforting appeal makes it suitable for enjoyment any time of the year. Forget complicated crusts; this recipe delivers all the savory goodness in a straightforward, delectable package.
For a long time, I hesitated to share this recipe, primarily because of its sheer simplicity and the multitude of variations already circulating, including the renowned “Impossibly Easy Zucchini Pie” from Betty Crocker. However, this particular crustless zucchini pie holds a special place in my heart, passed down through generations from my beloved great-aunt. I suspect it originated from a classic ‘back-of-the-box’ recipe, a testament to its approachable nature. Over the years, I’ve lovingly refined the ingredient proportions, ensuring each bite is perfectly balanced and consistently delicious.
I must confess, I’m generally not a fan of using pre-made baking mixes – it’s typically just a personal preference for baking from scratch. Driven by this inclination, I initially tried to recreate this recipe without Bisquick, hoping to achieve the same magic with individual dry ingredients. Much to my surprise and slight dismay, it simply NEVER tasted the same. There’s an undeniable, almost magical quality in Bisquick that lends this pie its signature texture and flavor profile. Because of this, I now happily keep a small box on hand, exclusively reserved for this cherished family recipe. It’s truly a game-changer for achieving that perfect, impossibly easy result every single time.
Why You’ll Adore This Easy Zucchini Pie
This Bisquick Crustless Zucchini Pie isn’t just a recipe; it’s a culinary experience that brings comfort and joy with minimal effort. Here are just a few compelling reasons why it consistently earns rave reviews and becomes a staple in so many homes:
- Effortless Preparation: Thanks to Bisquick, the batter comes together in mere minutes. There’s no need to contend with tricky pastry crusts or follow complicated steps, making it perfect for busy weeknights or impromptu gatherings.
- Highlights Fresh Zucchini: It’s the ideal way to utilize an abundance of fresh zucchini from your garden or local farmer’s market, transforming humble squash into something truly special and flavorful.
- Guaranteed Crowd-Pleaser: Whether you serve it as a light lunch, a savory side dish, or a delightful appetizer, its mild, cheesy flavor and comforting texture appeal to nearly everyone, including those who might typically shy away from vegetables.
- Incredibly Versatile: This recipe is a fantastic canvas for customization. Easily adaptable with various cheeses, fresh herbs, or other vegetables, it allows you to tailor it to your specific tastes or whatever ingredients you happen to have on hand.
- Delicious Hot or Cold: Enjoy it straight from the oven for a wonderfully warm and comforting meal, or savor the leftovers chilled for a convenient, satisfying snack or a quick light breakfast on the go.
Essential Ingredient Notes for Your Perfect Zucchini Pie
Crafting the ultimate easy crustless zucchini pie begins with understanding each ingredient and its contribution to the final dish. While the recipe is quite forgiving, these specific insights will help you achieve the best possible flavor and texture. For more detailed ideas on how to customize your pie, be sure to explore the substitutions and variations section below.
- Zucchini: For this recipe, shredded zucchini is key. I highly recommend using the shredding attachment on your food processor, as it makes quick work of this task and ensures a uniform texture. If a food processor isn’t available, the large holes of a standard box grater will produce equally good results. You’ll need about 1½ medium zucchinis to yield the specified 3½ cups. Importantly, there’s absolutely no need to meticulously squeeze out any excess water from the shredded zucchini; its natural moisture is crucial for contributing to the pie’s delightfully tender and moist consistency.
- Eggs: The recipe calls for large eggs. These serve as the fundamental binder for the pie, helping to hold all the ingredients together and creating that wonderfully rich, custard-like structure once baked. For the best results and an evenly textured pie, ensure the eggs are lightly beaten before being incorporated into the mixture.
- Parmesan Cheese: Grated Parmesan cheese is essential for imparting a fantastic salty, savory, and nutty depth to your zucchini pie. While Parmesan is an excellent choice, don’t hesitate to experiment with other hard, aged cheeses. Sometimes, I opt for a blend of Pecorino Romano (especially a good quality one like Locatelli) and Parmesan to achieve an even bolder, tangier, and more complex flavor profile. The quality of your cheese truly makes a difference here.
- Vegetable Oil: A neutral-flavored oil, such as vegetable oil, is ideal for this recipe. It provides essential moisture, ensures the pie bakes to a beautiful golden-brown, and doesn’t interfere with the delicate flavors of the zucchini and cheese. Other suitable neutral oils include canola oil or even a light olive oil if you prefer.
- All-Purpose Baking Mix (Bisquick Original): This is the star ingredient that makes this pie truly “impossibly easy” and eliminates the need for a traditional crust. Bisquick is a pre-mixed blend containing flour, leavening agents, fat, and salt, which creates a light, airy, and stable base that bakes up perfectly. While generic all-purpose baking mixes can be used, I’ve consistently found that Bisquick Original delivers the superior texture and flavor for this specific recipe, lending it a unique quality that’s challenging to replicate from scratch.
- Salt and Pepper: These are crucial for seasoning and enhancing all the natural flavors in the pie. Kosher salt or fine sea salt works best, bringing out the sweetness of the zucchini and balancing the richness of the cheese. Freshly ground black pepper adds a subtle warmth and a gentle hint of spice. Feel free to adjust the quantities of both to suit your personal preference for seasoning, but the amounts provided offer a well-balanced base.
For precise quantities and detailed step-by-step instructions, please refer to the comprehensive recipe card located further down this page.
Step-by-Step Guide to Your Perfect Crustless Zucchini Pie
You’ll be delighted by how easy it is to prepare this delicious Bisquick crustless zucchini pie. The most intensive part of the process, shredding the zucchini, becomes remarkably quick and effortless if you have a food processor equipped with a shredding attachment!
To begin, prepare your zucchini. Give them a good wash and trim off both ends. For maximum efficiency, use the shredding attachment of a food processor; it will shred your zucchini in mere seconds. If you don’t have a food processor, the large holes on a traditional box grater work perfectly fine, just requiring a little more elbow grease. A key tip for this recipe: unlike some other zucchini dishes (such as these zucchini fritters, where draining is necessary), there’s absolutely no need to squeeze out the water from your shredded zucchini. This retained moisture is crucial for ensuring your pie remains wonderfully moist and tender after baking.
Once your zucchini is shredded, transfer it into a large mixing bowl. Add all the remaining ingredients: the lightly beaten large eggs, vegetable oil, the all-purpose baking mix (Bisquick Original works best), grated Parmesan cheese, kosher salt, and freshly ground black pepper. With a spatula or large spoon, mix everything together thoroughly. Continue mixing until all the ingredients are fully combined, and you can no longer see any streaks of dry flour. Make sure to scrape down the sides and bottom of the bowl to ensure a uniformly mixed batter.
Before you pour in your delicious batter, ensure your baking dish is properly prepared. Your oven should already be preheated to 350°F (175°C). Generously spray an 8 or 9-inch pie pan or an equivalent 8-inch square pan with non-stick baking spray to prevent any sticking and aid in easy removal. (If you’re doubling the recipe, as sometimes I do, use a larger 9×13-inch pan, as shown in the accompanying image.) Pour the entire zucchini mixture into your prepared pan, spreading it out evenly with your spatula. Bake the pie for 40-45 minutes. It’s ready when the top is beautifully golden brown and a knife or toothpick inserted into the center comes out clean, indicating it’s cooked through. Once baked, remove the pie from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing. This cooling time allows the pie to set properly, making for clean, firm slices. Serve it warm for a comforting meal, or at room temperature for a delightful addition to a picnic or potluck.
👩🍳 Expert Tips for a Flawless Zucchini Pie
- Shredding vs. Slicing: While some recipes might call for thinly sliced zucchini, for this particular crustless pie, I’ve consistently found that **shredding yields the absolute best results**. The finely shredded zucchini integrates seamlessly into the Bisquick batter, ensuring a perfectly even distribution and a consistent, tender texture throughout every single bite. This also helps the pie hold its structure beautifully after baking.
- No Need to Drain Zucchini: A common step in many zucchini recipes is to salt and squeeze out excess moisture. However, for this specific pie, **you absolutely do not need to squeeze the water out of the shredded zucchini.** The natural moisture from the zucchini is actually essential! It contributes significantly to keeping the pie wonderfully moist, tender, and preventing it from drying out during the baking process. A gentle pat with a paper towel after shredding is usually more than sufficient if you’re concerned about surface dampness.
- Optimal Cheese Choices: The recipe calls for Parmesan cheese, which provides a fantastic nutty and salty flavor. For those who enjoy a more robust, sharper, and bolder profile, consider substituting with Pecorino Romano or the traditional Italian Locatelli. A delightful strategy is to use a combination of Parmesan and one of these stronger cheeses, which can create a truly complex and elevated depth of flavor in your pie.
- Pan Size and Doubling the Recipe: This recipe is perfectly suited for a standard 9-inch pie dish or an 8-inch square baking pan. I often lean towards the square pan because it makes pre-cutting the pie into neat, uniform squares for serving incredibly easy. If you’re planning to entertain a larger group or simply want more leftovers, doubling the recipe is straightforward. Simply double all the ingredients, but you might find you need slightly less oil (adjust visually as you mix). When doubling, use a 9×13-inch baking pan, and anticipate adding an extra 5-10 minutes to the total baking time to ensure it cooks through thoroughly and achieves that beautiful golden-brown crust.
- Bake Immediately After Mixing: To ensure your pie remains perfectly moist and to prevent the zucchini from releasing too much liquid into the batter, it is highly recommended to bake the mixture as soon as you have combined all the ingredients. The salt present in the recipe can begin to draw moisture out of the zucchini the longer the batter sits before baking, which could potentially lead to a slightly wetter or less structured pie.
Substitutions and Creative Variations
While my family consistently adores the classic, original version of this crustless zucchini pie, its incredibly simple base makes it an exceptionally versatile dish, perfectly adaptable to various tastes, dietary preferences, and whatever ingredients you have on hand. Feel free to unleash your culinary creativity and truly make this recipe your own!
- Vegetable Swaps: Don’t limit yourself to just zucchini! Consider using other finely shredded or chopped vegetables. Broccoli florets (steamed and chopped small), well-drained spinach, or even sweet corn kernels can make fantastic additions or even full substitutions for the zucchini.
- Cheese Play: Beyond the suggested Parmesan, Pecorino Romano, or Locatelli, the possibilities for cheese are endless. Crumbled feta cheese would introduce a wonderful tangy, salty kick, creating a more Mediterranean-inspired flavor. Shredded cheddar, Monterey Jack, or Gruyere would offer a richer, creamier texture and a distinctly different taste profile. A harmonious blend of two or three cheeses often works wonders.
- Aromatic Enhancements: Elevate the flavor profile with additional aromatics. Sautéed onions (caramelized for sweetness), minced garlic, or chopped scallions can be folded into the mixture. Fresh herbs like fragrant dill, aromatic basil, or earthy oregano can also infuse delightful, garden-fresh notes into the pie.
- Spice It Up: For a classic touch, a tiny pinch of freshly grated nutmeg beautifully complements the mild flavor of zucchini. If you enjoy a subtle heat, a dash of red pepper flakes can add an intriguing kick. Smoked paprika can also introduce an alluring smoky depth to the savory profile.
- Add Protein: For those looking to transform this side dish into a heartier main course, consider gently folding in cooked and crumbled breakfast sausage, diced ham, crispy bacon bits, or shredded cooked chicken. Ensure any added meats are pre-cooked and drained of excess fat.
Storage and Reheating Tips for Freshness
One of the many fantastic qualities of this easy zucchini pie is how exceptionally well it keeps. It makes for absolutely delicious leftovers that are just as satisfying, if not more so, the next day!
- Refrigeration: Once your crustless zucchini pie has completely cooled to room temperature, transfer any leftover slices or the entire pie to an airtight, lidded container. Stored properly in the refrigerator, it will maintain its freshness and delightful flavor for up to 5 days. This makes it a superb option for convenient meal prepping throughout your week.
- Reheating Individual Slices: To gently warm individual portions, simply place them on a microwave-safe plate. Heat for approximately 30-45 seconds, or until they are warmed through to your desired temperature. For those who prefer a slightly crispier edge, slices can also be reheated in a toaster oven or a conventional oven at 300°F (150°C) for about 10-15 minutes.
- Freezing for Later: This zucchini pie freezes remarkably well, allowing you to enjoy it far beyond zucchini season! For optimal results, first allow the pie to cool completely. Then, wrap individual slices tightly in plastic wrap to prevent freezer burn, and place them into freezer-safe bags or rigid containers. Label with the date and store in the freezer for up to 3 months.
- Thawing and Reheating from Frozen: When you’re ready to enjoy a frozen slice, transfer it to the refrigerator and allow it to thaw overnight. Once thawed, you can reheat it using either the microwave or oven methods described above to restore its comforting warmth and flavor.
Frequently Asked Questions (FAQ) About Zucchini Pie
Absolutely not! This is a crucial distinction and a common misconception for this particular crustless zucchini pie recipe. I have extensively tested variations and found that **not squeezing the water out** of the shredded zucchini is key to achieving a delightfully moist, tender, and custard-like pie texture. The natural moisture content of the zucchini contributes significantly to this desired consistency, preventing the pie from becoming dry or crumbly. To ensure your pie isn’t overly soggy, the main trick is to bake the mixture immediately after combining all the ingredients, as the salt in the recipe can start to draw out moisture from the zucchini if the batter sits for an extended period. A quick, gentle pat with a paper towel after shredding is usually more than enough if you’re concerned about any surface moisture, but often it’s not even necessary.
Explore More Zucchini Delights
If you’ve discovered a newfound appreciation for the incredible versatility of zucchini, you’re in for a treat! There are countless savory and sweet ways to enjoy this wonderful and nutritious vegetable. Here are some of my other favorite zucchini-centric recipes:
- For a delightful breakfast, brunch, or a unique savory side dish, you absolutely must try my savory Parmesan Zucchini Pancakes. They’re irresistibly fluffy, packed with flavor, and a fantastic way to enjoy zucchini.
- If you’re looking for an elegant yet surprisingly easy-to-make dish that’s perfect for entertaining, this rustic Zucchini and Ricotta Galette is sure to be a showstopper at your next gathering.
- And for those times when your sweet tooth is calling, but you still want to incorporate vegetables, these moist and perfectly spiced Zucchini Spice Muffins are guaranteed to hit the spot, offering a comforting treat with a hint of health.
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don’t forget to tag me on Instagram @brunchandbatter.
📖 Recipe: Your Go-To Crustless Zucchini Pie
Crustless Zucchini Pie (Easy Bisquick Recipe)
Equipment
- 9-inch pie pan or 8-inch square baking pan
- Food processor fitted with shredding attachment (optional, but highly recommended for speed) or box grater
- Large mixing bowl
Ingredients
- 3½ cups shredded zucchini (about 1½ medium zucchini)
- 4 large eggs, lightly beaten
- ½ cup vegetable oil (or other neutral oil like canola)
- 1 cup Bisquick* or other all-purpose baking mix (*Original Bisquick recommended for best results)
- 1 cup grated Parmesan cheese (or Pecorino Romano, or a blend for more flavor)
- ½ teaspoon Kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- 1. Prepare for Baking: Preheat your oven to 350°F (175°C). Generously spray a 9-inch pie pan or an 8-inch square baking pan with non-stick baking spray. This crucial step prevents sticking and ensures your pie slides out easily while also contributing to a beautiful golden-brown exterior.
- 2. Shred the Zucchini: Wash the zucchini thoroughly and trim off both ends. Proceed to shred the zucchini using the shredding attachment of a food processor (highly recommended for its speed and ease) or the large holes of a standard box grater. It’s important to note that for this particular recipe, there’s absolutely no need to squeeze out any excess water from the shredded zucchini; its natural moisture is essential for achieving a wonderfully tender and moist pie. If desired, you may gently pat the shredded zucchini with a paper towel to remove any superficial moisture.3½ cups shredded zucchini
- 3. Combine Ingredients: In a large mixing bowl, add the shredded zucchini, the four lightly beaten large eggs, ½ cup of vegetable oil, 1 cup of Bisquick (or your preferred all-purpose baking mix), 1 cup of grated Parmesan cheese, ½ teaspoon of Kosher or fine sea salt, and ¼ teaspoon of freshly ground black pepper. Mix everything together thoroughly with a spatula or large spoon until all ingredients are well incorporated and no dry flour streaks remain. Be sure to scrape the bottom and sides of the bowl to ensure a uniformly mixed batter.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
- 4. Bake to Golden Perfection: Pour the prepared zucchini mixture evenly into your greased 9-inch pie pan or 8-inch square pan. Place it into the preheated oven and bake for 40-45 minutes. The pie is fully cooked and ready when the top is beautifully golden brown and a clean knife or toothpick inserted into the center comes out clean. If you are doubling the recipe and using a larger 9×13-inch pan, you will likely need to add an extra 5-10 minutes to the total baking time.
- 5. Cool and Serve: Once baked, carefully remove the hot pie from the oven and place it on a wire rack to cool for at least 10-15 minutes before slicing and serving. This resting period allows the pie to set properly, ensuring clean, firm slices. You can enjoy it warm for comforting indulgence, or allow it to reach room temperature, which is perfect for picnics, potlucks, or easy lunches.
Notes
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- For the best texture and optimal integration into the batter, **shredding the zucchini** is strongly recommended over slicing for this particular crustless pie.
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- Crucially, **do not squeeze the water out of the shredded zucchini**. The natural moisture content is vital for keeping this crustless pie wonderfully moist and tender, preventing it from drying out.
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- While Parmesan cheese is an excellent choice, feel free to enhance the flavor by using **Pecorino Romano or Locatelli**, or even a delightful combination of two cheeses, for a bolder taste.
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- This recipe yields perfectly in a 9-inch pie dish or an 8-inch square pan. For ease of serving and clean slices, I often prefer the square pan. To double the recipe, simply multiply all ingredients by two (you might find you need slightly less oil) and bake it in a larger 9×13-inch pan. When doubling, anticipate adding an extra 5-10 minutes to the total baking time to ensure it’s cooked through.
Nutrition*
*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.