Print

Baked Zucchini Pie

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. 

Course Main Course
Cuisine American
Keyword zucchini casserole
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 250 kcal

Ingredients

How to Make Homemade Bisquick Mix

  • 1.5 cups all-purpose flour
  • 3/4 Tbsp baking powder
  • 4 Tbsp unsalted butter, cold and cubed
  • 1.5 tsp Kosher salt

Zucchini Bake

  • 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)

Instructions

  1. Spray a 9×9 baking dish with cooking spray.

Homemade Bisquick Mix

  1. In the medium bowl, whisk together flour, baking powder and salt.

  2. Add the cold, cubed butter and cut into the mixture with a fork or pastry cutter until the mixture resembles coarse crumbs.

  3. You'll use 1 cup for this recipe, the remaining cup can be stored in the fridge until next time!

Zucchini Bake

  1. In a separate bowl, whisk eggs. Then add spices, salt and pepper. Whisk to combine.

  2. Whisk in grated cheese and olive oil. 

  3. Add the zucchini and onions. Mix to combine. Making sure the zucchini get fully coated and the slices aren't stuck together.

  4. Add the flour mixture (1 cup) and mix until the flour is just incorporated.

  5. Pour mixture into the prepared baking dish. Sprinkle with parmesan cheese.

  6. Bake at 350 F for 50 min or until lightly browned. Serve hot or cold.

Nutrition Facts
Baked Zucchini Pie
Amount Per Serving (1 g)
Calories 250
* Percent Daily Values are based on a 2000 calorie diet.