Zucchini Pie

Zucchini Pie

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"This is a recipe my grandmother used to make at family gatherings. She was a great cook and has passed on now but we still manage to keep her recipe alive!"
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50 m servings 242 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 405 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x6-inch pan or a 12-inch pie plate.
  2. In a medium mixing bowl, combine zucchini, onion, eggs, buttermilk baking mix, vegetable oil, Parmesan cheese, marjoram, parsley and pepper; mix well. Spread into the prepared baking dish.
  3. Bake for 30 minutes, or until lightly brown.


  1. 186 Ratings

Most helpful positive review

Love this.! I switched it up a bit (and thanks to all of the people who gave me all of the great ideas!). I added the following (because I had it on hand): 1/2 (of each) red, yellow and orange...

Most helpful critical review

I remember a similar zucchini pie that my mom made growing up. I made this version and it was just too oily and it was just missing something.. SO here's what I do to make it much better - I a...

Love this.! I switched it up a bit (and thanks to all of the people who gave me all of the great ideas!). I added the following (because I had it on hand): 1/2 (of each) red, yellow and orange...

I made this recipe for a brunch I hosted on Sunday. I made mini pies using my mini muffin pan the night before the party. The bite size were perfect. My guests loved them and I didnt have any le...

My neighbor gave me some zucchini. My husband says he doesn't like it so I peeled the zucchini with a potato peeler and grated the zucchini instead of dicing it. He loved the pie. My mother-in...

Great recipe !! To make it lower in fat I used non-fat sour cream instead of the 1/2 cup oil, and then just added about 1 to 2 tablespoons of oil. Was a wonderful new way to eat zucchini !!

I have a similar recipe, however, mine calls for grating the zucchini. The best part is, I grate the zucchini, onion and the cheese in the cusinart, then, mix in the rest of the ingredients. W...

This was very good. Instead of 3 cups zucchini, I used a mixture of vegetables to total 3 cups, i.e. green pepper, carrots, & tomatoes. I also added a little garlic and some spicy seasoning to ...

My husband & I loved this! The kids on the other hand were not thrilled, but will learn to like it because I plan on making it all summer! As menioned in other reviews, I shredded the zuchinni, ...

I thought this was delicious. It was simple to make. My neighbors all loved it and want the recipe.

Took reviewers advice and added one grated carrot and tomato. Also reduced the amount of bisquick and oil used. Turned out great! Sort of like a quiche but so much yummier. My guests loved it...

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