Zucchini Cheese Pie
A savory zucchini and cheese pie with a crispy crust, rich flavors from Parmesan, American, and Muenster cheeses, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (or 325°F if using glass dish). Grease a 9-inch pie dish or square baking dish.
- Beat the eggs in a large bowl.
- Add grated Parmesan cheese, American cheese slices torn into pieces, Muenster cheese strips, diced zucchini, oil, chopped onion, Bisquick, salt, and pepper.
- Mix well until all ingredients are combined.
- Pour the mixture into the prepared baking dish.
- Bake at 350°F for 30 to 40 minutes, or until golden brown. If using a glass dish, bake at 325°F for 25 to 30 minutes.
Tips & Substitutions
For a twist, you can add herbs like basil or thyme to enhance the flavor. If you want a lighter version, substitute half of the oil with unsweetened applesauce. You can also try different cheese combinations such as sharp cheddar or feta for a unique taste. Make sure to squeeze excess moisture from zucchini to prevent a soggy pie.
Serving Suggestions
Serve warm or at room temperature, garnished with fresh herbs. This Zucchini Cheese Pie pairs beautifully with a side salad or some roasted vegetables for a complete meal. It can also be enjoyed as a hearty breakfast or brunch option, alongside fruit or yogurt for a balanced start to the day.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15 minutes, or until heated through. You can also microwave individual slices for a quick option, but the oven method retains the pie's texture better.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Cheese Pie contains roughly 382 calories, with 13g protein, 21g carbohydrates, and 28g fat. It is an excellent source of protein (26% of the Daily Value) and calcium (22% of the Daily Value). Note that it is relatively high in sodium, at 831mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini instead of fresh?
While fresh zucchini is recommended for the best texture, you can use frozen zucchini. Just be sure to thaw and drain it well to remove excess moisture before adding it to the mixture.
What can I use instead of Bisquick?
If you don't have Bisquick, you can create a homemade version using 1 cup of all-purpose flour, 1.5 teaspoons of baking powder, and 0.5 teaspoons of salt. This will work as a substitute in this recipe.
Can I make this dish ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. Just pour it into the baking dish and bake it fresh the next day for the best flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).