Zucchini Pie

This fresh zucchini pie recipe is the perfect way to use up an abundance of summer produce. 

Zucchini Pie Ingredients

These are the ingredients you’ll need to make this homemade zucchini pie recipe: 

• 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 Make Zucchini Pie

Combine the ingredients, pour the mixture into a prepared pie dish, and bake until the top is golden brown. Find the full, step-by-step zucchini pie recipe with detailed instructions below. 

Can You Make Zucchini Pie Ahead of Time? 

Sure! This zucchini pie is a great make-ahead dish. Store in the refrigerator until you’re ready to serve (following the storage instructions below), then reheat in the oven. 

How to Store Zucchini Pie

Allow the pie to cool completely, then wrap it tightly in storage wrap or aluminum foil. Store in the refrigerator for up to four days. Reheat in an oven preheated to 350 degrees F until the zucchini pie is heated through. 

Can You Freeze Zucchini Pie? 

We don’t recommend freezing zucchini pie, as it will likely become too watery during the freezing and thawing process. If you do freeze the pie, however, make sure to wrap it multiple times in storage wrap and foil to prevent freezer burn. Enjoy within three months. 

Allrecipes Community Tips and Praise

“This is amazing, breakfast, lunch, or dinner,” according to SusanKJP. “I've added chopped tomato, different cheeses, ham, bacon … pretty sure you can add whatever you are in the mood for and it will be delicious!”

“What a fantastic recipe,” raves mommillan. “Sooo good. My family is trying to incorporate more meatless meals on a weekly basis and it is very hit or miss even with recipes that have great reviews. This is a hit!”

“Very good way to use abundance of summer zucchini,” says boxerlover. “I grated the zucchini and used fresh eggs from our hens, onions, and parsley from my garden. So delicious and fresh.”

Editorial contributions by Corey Williams