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."
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Ingredients

50 m servings
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Original recipe yields 12 servings

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Directions

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  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.

Reviews

30
  1. 34 Ratings

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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...

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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!

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