We’re kickin’ it old school with this Baked Zucchini Pie also known as the infamous Bisquick Zucchini Pie. It’s a summer classic. Layered with thinly sliced zucchini, parmesan cheese and spices, then mixed with homemade Bisquick and baked into a savory casserole. Serve it with a fresh side salad for a healthy and light summertime meal.
I got stranded in the Charlotte airport a few years ago. Luckily my in-laws were able to pick me up for the evening. It was late when I arrived, but my gracious mother-in-law was waiting with a tomato pie to fill my belly. It must be a Southern thing because I had never tried tomato pie growing up in Chicago. I was hesitant because at that point in my life, I really only ate tomatoes in sauce. But I knew never to turn down one of her creations because a Southern cook always makes deliciousness. She also makes a mean gumbo and amazing stewed okra.
So with this tomato pie in mind, I sought out an old school zucchini pie recipe.
I can always count on my stash of vintage recipe books for simple zucchini recipes – you know the ones from grade school where all the parents contributed a recipe…they’re a treasure trove of hot dishes and casseroles.
They only thing about those old cookbooks is they tend to include processed ingredients with partially hydrogenated oils. So in this Baked Zucchini Pie, instead of boxed Bisquick I make a simple homemade version.
You’ll end up with double the amount of homemade Bisquick mix needed for this recipe – either store the extra in the refrigerator for the next time or just double the rest of the ingredients and make a bigger casserole.
The homemade Bisquick makes the texture of this zucchini egg bake much more filling than an egg casserole. It has a bread-like structure that you can see in the close up photo below.
Like all casseroles, it’s just a few easy steps to create this yummy Baked Zucchini Pie. Served room temp or hot out of the oven, you’ll love this zucchini recipe!
How to Make this Zucchini Bake with Homemade Bisquick
Summer is full of zucchini recipes and you can ALWAYS use more!
Enjoy my latest zucchini recipes:
Zucchini Burritos with Special Sauce
Zucchini Migas (Zucchini Breakfast Eggs)
Main dish or side dish, this old school Baked Zucchini Pie is a must for summer. Layers of thinly sliced zucchini, parmesan cheese and spices mixed with homemade Bisquick and baked into a savory casserole.
- 1.5 cups all-purpose flour
- 3/4 Tbsp baking powder
- 4 Tbsp unsalted butter, cold and cubed
- 1.5 tsp Kosher salt
- 4 eggs
- 1/2 tsp dried parsley
- 1/2 tsp dried basil
- 1/4 tsp Kosher salt and pepper
- 1/4 cup olive oil
- 1/2 cup grated parmesan cheese more to top
- 3 cups thinly sliced zucchini
- 1 small onion chopped
- 1 cup Bisquick mix (from recipe above)
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Spray a 9×9 baking dish with cooking spray.
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In the medium bowl, whisk together flour, baking powder and salt.
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Add the cold, cubed butter and cut into the mixture with a fork or pastry cutter until the mixture resembles coarse crumbs.
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You’ll use 1 cup for this recipe, the remaining cup can be stored in the fridge until next time!
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In a separate bowl, whisk eggs. Then add spices, salt and pepper. Whisk to combine.
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Whisk in grated cheese and olive oil.
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Add the zucchini and onions. Mix to combine. Making sure the zucchini get fully coated and the slices aren’t stuck together.
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Add the flour mixture (1 cup) and mix until the flour is just incorporated.
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Pour mixture into the prepared baking dish. Sprinkle with parmesan cheese.
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Bake at 350 F for 50 min or until lightly browned. Serve hot or cold.
What a great recipe! I always have an abundance of zucchini and never know what to do with so much. Thanks for sharing!
Thanks Karly! Enjoy all that zucchini!
Can this be baked in a cast iron skillet? Thank you!!
It sure can!
Yum! My son who avoids vegetables even liked it!
Re the bisquick recipe
It calls for 1.5 cups of flour. How do you wind up with one cup in the recipe and one cup for later?
Hi Kathy! This homemade bisquick recipe starts with 1.5 cups flour and yields 2 cups total AFTER you add in the butter, etc. You’ll use 1 cup for this recipe and have 1 cup left over to store in the refrigerator for the next time you make it. Hope that answers your question. Cheers!
Wow…the perfect recipe if you do not have Bisquick! I almost gave in and was going to give up with flour plus ingredients. Will be using your recipe from this day forward! Was light, and fluffy. I purchased Zucchini for this dish & needed a vegetable with dinner. I have sautéed zucchini with onions and peppers. I added to the zucchini pie recipe. Thank you so much!
Hi Laura! I’m so happy you didn’t give up! This is one of my favorite zucchini recipes too! Thanks for your kind comment!
Hi, if I have bisquick can I just use 1 cup of that, also do I need add butter then?
Hi John, to be honest, I have never tried it! The main ingredients in packaged Bisquick are: bleached flour, corn starch, dextrose, palm oil, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), canola oil, salt, + sugar. I can’t be sure that the oil in your Bisquick is the same ratio as the butter in my homemade mix, but you could definitely give it a shot without adding the butter. I don’t think it would make a huge difference if it’s not exact. Let us know what happens! Good luck!
I just finished eating this it was wonderful!!!! Can you freeze this?
Thank you Pat! We love making this in the summer too. I would not recommend freezing it.