Crustless Zucchini Pie

Crustless Zucchini Pie

"Peggy Gandy of South Amboy, New Jersey makes the most of her zucchini harvest by baking this crowd-pleasing entree. The golden-brown pies slice so beautifully you can serve them to company! At 31 cents a serving, they're great for entertaining on a budget."
Added to shopping list. Go to shopping list.

Ingredients

50 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a bowl, combine the first five ingredients. Stir in the zucchini, biscuit mix and cheese. Pour into two greased 9-in. pie plates. Bake at 350 degrees F for 35 minutes or until golden brown.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 30
  1. 35 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I used one large garden zucchini which gave me 4 cups grated. I reduced the oil down to 1/3C. I put the whole amount into one pie pan and baked it for 45 min. It was EXCELLENT! Everyone in my f...

Most helpful critical review

I made this a while back and only just commenting. It was missing something; perhaps more zucchini - because the other ingredients only covered up the taste. Good, but not a memorable dish. Prob...

Most helpful
Most positive
Least positive
Newest

I used one large garden zucchini which gave me 4 cups grated. I reduced the oil down to 1/3C. I put the whole amount into one pie pan and baked it for 45 min. It was EXCELLENT! Everyone in my f...

5 star with my changes. I increased the baking mix by 1/2 cup and didn't remove water from my veggies. I used fresh basil and dill from my garden instead of parsley. The best addition was that I...

I read several reviews that called this bland, so I made some changes to eliminate that problem. I sauteed my onion first with minced garlic and added some Italian seasoning. I upped the zucch...

The first time I made this, I found the raw onion (shallot in my case) disconcerting...I realize it cooks some in the mixture, but I prefer sauteed...I made this again today and used shallot I'd...

This was a EASY winner. I would add another 1/4-1/2c. Bisquick next time for a firmer texture. I did not chop my onions fine and they were still soft but held there shape. There is no seasoni...

Great easy recipe! I subbed 1/3c olive oil for vegtable oil, added garlic, salt an pepper. Great for a lunch. Squeeze the water out of your zucchini to avoid a soggy texture.

By far, my favorite zucchini recipe of the summer! It's easy, economical, and versatile. I added ham, potatoes, and tomatoes~ yumm-o! You could add all kinds of ingredients to customize this ...

This is just like my Aunt's recipe for spinach squares, so I made zucchini squares. I baked everything in a 13 x 9 pan, it took about 45 minutes. I used half butter and half oil and cooked the o...

This was so good! I sauted the onions along with a couple garlic cloves first. Instead of parsley I used a little basil, and I added just a tiny bit of prepared horseradish. Loved it!

Other stories that may interest you