Zucchini Pie Recipe - Allrecipes.com
Zucchini Pie Recipe
  • READY IN 50 mins

Zucchini Pie

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 22, 2007

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 bell pepper, chopped, fresh spinach (handful), fresh basil (2 Tablespoons), fresh Italian parsley (2-3 tablespoons), 3/4 cup of cherry tomatoes quartered, sauteed 1/2 red onion and two big garlic cloves in a little olive oil, used light sour cream instead of the oil (1/2-3/4 cup), sprinkled it with some olive oil, used Heart Smart Bisquick, egg beaters, salt, pepper, Italian seasoning, baked it for 45-50 minutes in 350-degrees using a glass pyrex dish (10X13, I think). It looks beautiful and tastes really great! What a wonderful way to get a bunch of healthy veggies in your diet.

Most Helpful Critical Review
Jul 08, 2008

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 add over a cup each of sharp cheddar cheese and parmesan. And instead of all of that oil I just add 2 tablespoons of olive oil...better flavor. Lastly, fresh parsley. Enjoy! It really is a good recipe if you do it right.

Nov 22, 2006

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 left over. I would definitely make this recipe again. PS. I reheated the minis the day of the party in the oven and they were perfect.

Jan 31, 2004

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-law and my neighbors both like it, too! Thanks for a great recipe. I will prepare again & again.

Aug 15, 2006

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 !!

Jul 08, 2004

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. What could be easier? This is definitely a great way to use that abundance of zucchini. My recipe calls for using cheddar cheese instead of parmesan. Wonderful!

Jan 31, 2004

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 give it a little more flavor.

Jul 22, 2006

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, carrot and onion. I used cherry tomatoes which I cut in half, and it made the pie very colorful. I also sprinkled cheddar cheese on top which enhanced the overall appearance. I used Italian seasoning in place of the marjoram which worked well. Next time I will use less oil. Thanks for a great recipe!!!


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  • Calories
  • 242 kcal
  • 12%
  • Carbohydrates
  • 14.1 g
  • 5%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 405 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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