Savory Zucchini Pie

The two big zucchini from the garden were staring me down today because they had been sitting on my kitchen counter for about a week and if they didn’t get cooked in the next few days, they were going to need to be tossed.  I couldn’t bear the thought of throwing away our hard work, so zucchini pie it was!  I had all the ingredients on hand so this was an easy dinner to whip up.  It might be breakfast too.  And lunch.

I’ve made a version of this before as an appetizer.  If you want to do that, thinly slice the zucchini instead of grate it, put the mixture in a 9 inch square pan and cut in little squares or triangles after you bake it for easy pick up.

Savory Zucchini Pie

Serves 6-8


  • 3 cups of grated zucchini
  • 2 eggs
  • 1/2 cup of chopped sweet onion
  • 1 clove garlic, minced
  • 1 cup of grated parmesan cheese
  • 1 cup of light baking mix (such as bisquick)
  • 1/4 cup olive oil
  • 1/4 tsp celery salt
  • 1 tsp italian seasoning
  • salt and pepper to taste


Grate the zucchini on a box grater and toss in a medium size bowl.  Add in 3/4 cup of the parmesan cheese and the remaining ingredients.  Mix well to combine.  Pour into a 9 inch pie plate that has been lightly brushed with a little olive oil to prevent sticking. Sprinkle the remaining 1/4 cup of parmesan over the pie.

Bake at 350 for about 40-45 minutes until the pie is set and lightly browned on top.