Thursday, August 7, 2025 · 53 Comments

Bisquick Zucchini Pie

Call it a pie if you want, but there’s no crust and nothing to roll. Just zucchini, roasted red peppers, and salty cheese baked into something that eats like late summer. Bisquick keeps it all together and gives it just enough of that bready, cheesy thing I always want with zucchini.

Late Summer’s Answer to Too Much Zucchini

By late August, the zucchini situation usually calls for something other than muffins and restraint. This is the part of the season when I start layering it into everything, and this simple Bisquick zucchini pie steps in like it’s been waiting its rightful turn. There’s no crust to roll, no dough to chill, just a bowl of garden extras baked into something golden and worth repeating.

It’s cheesy in a salty, assertive way thanks to grated pecorino romano, parsley, and shallots. The Bisquick gives it that familiar, almost bread-like bite that makes each slice feel hearty enough to stand on its own. You don’t need a side of anything really (a salad could work), just a fork and maybe someone to split the last piece with.

I usually serve it warm, but cold leftovers never last long. It slices better than you think it will, packs well, and works on the table with brunch or lunch or anything that calls for a savory bite. It’s a pie, technically. But I think of it more like a summer trick I keep up my sleeve.

Reasons I Keep Making This When the Zucchini Won’t Quit

No crust, no dough, no waiting. Just stir, pour, and bake. It’s as easy as it sounds.
Zucchini gets to be itself. No disguises. Just savory and delicious.
The cheese does the work. Pecorino romano gives it a bold, salty edge.
Leftovers are worth looking forward to. Warm or cold, it’s the best.
It fits into whatever’s happening. Dinner, lunch, snack, somewhere in between.
Nobody guesses it started with Bisquick. Which makes it even better.

Ingredients That Make This Pie Happen

No frills. Just what you need to get something savory and golden on the table.

Eggs – Bind everything into a cohesive, sliceable pie.
Pecorino romano – Brings the salty bite that keeps it from tasting dull.
Canola oil – Keeps it tender and balanced.
Fresh parsley – Adds color and a little garden freshness.
Garlic – Always.
Salt and black pepper – You know the drill.
Zucchini – Thin slices melt right into the mix and make it feel like summer.
Roasted red pepper – Adds a little sweetness and color contrast.
Shallots – Mild but lively.
Bisquick – The shortcut that gives it a little lift and brings it all together.

How to Make Bisquick Zucchini Pie

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (prep the oven and pie plate)
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie plate so nothing sticks.
Step Two (mix the base)
In a large bowl, whisk together the eggs, pecorino romano, canola oil, parsley, garlic, salt, and pepper. You’re looking for a smooth, well-blended base that’ll coat everything else.
Step Three (fold in the vegetables)
Add the sliced zucchini, roasted red pepper, and shallots to the bowl. Stir to coat, then dump in the Bisquick and mix until everything’s evenly combined. It should look like a chunky, well-mixed batter.
Step Four (bake it)
Pour the mixture into your greased pie plate and smooth the top. Bake for 25 to 35 minutes, until it’s lightly browned and mostly set in the center.
Step Five (cool and slice)
Let it cool for at least 10 minutes before slicing. It’ll hold together better and taste great warm or cold.

Tips from the Pie-Making Trenches

A few things that make this easier, better, and more likely to get made again.

Slice the zucchini evenly. Not too thick, not paper-thin. Just enough to hold up in the oven without going limp.
Don’t skip the garlic. Always brings that extra layer you didn’t know you needed.
Aim for golden. A deeper bake gives it flavor and texture you don’t want to miss.
Stir with intention. Make sure everything’s evenly coated so it bakes up uniform and savory.
Let it rest. A 10-minute rest before slicing helps it set and makes cleaner pieces. Worth the wait.

How to Store, Reheat, or Freeze Zucchini Pie

What to do when there’s some left or you want to plan ahead.

Room temp is fine for a bit. If you’re serving within a few hours, just cover it and leave it on the counter.
Refrigerate what’s left. Wrap slices or the whole pie and store in the fridge. It keeps well for 2–3 days.
Reheat gently. A quick warm-up in the oven or toaster oven brings it back without turning it soggy.
Freezing isn’t ideal. Zucchini holds water, and that changes the texture once thawed. Better to eat it fresh or cold from the fridge.

Frequently Asked Questions

Can I use buttermilk biscuit mix instead of Bisquick?
Yes, and if you like a little extra tang, you should. It changes the flavor just enough to notice in a good way, especially with the cheese.
Do I need to peel the zucchini first?
Nope. Keep the peel. It adds color and it disappears once baked. Just slice the zucchini thin, not paper thin, and you’re good.
Can I make this ahead of time?
Yes, and you’ll be glad you did. It reheats well, travels well, and the flavor somehow gets even better cold from the fridge.
Can I double it?
Not this one. It’s meant for a pie plate and doubling changes the bake. If you want more, just make a second.
Can I use another cheese?
Yes. Parmesan works if that’s what you’ve got. Sharp white cheddar brings something different but still good. The saltiness is what matters here.

If Zucchini Keeps Showing Up, Make These Too

It’s the time of year when zucchini appears in bags on your porch and gets slipped into every meal. Once you’ve made the pie, here are a few more ways to put it to good use.

Chocolate Zucchini Cake – Orange zest and cream cheese frosting.
Honey Zucchini Bread – Cinnamon, nutmeg, and a soft honey crumb.
Tuscan Zucchini Chicken Casserole – Cheesy, hearty, and weeknight-friendly.
Zucchini Pistachio Cupcakes – Spiced and topped with lime icing.
Zucchini-Nut-Bread Cookie Sandwiches – Cream cheese filling between soft zucchini cookies.

Zucchini, Solved

This meal is what happens when zucchini takes over and I refuse to spiral it, sauté it, or turn it into noodles. I mix it with cheese, call it a pie, and assume it was the plan all along.

This post may contain affiliate links. Please read my disclosure policy.

Bisquick Zucchini Pie (Crustless and Easy)

Print Recipe

5 from 6 votes

Bisquick Zucchini Pie

This crustless Bisquick zucchini pie is what happens when summer squash takes over. Packed with roasted red peppers, shallots, and cheese, it bakes into a savory slice that works for lunch, brunch, or a light dinner.

Prep Time15

Cook Time30

Total Time45

Course: Brunch, Dinner, Lunch, Main Course

Cuisine: American

Keyword: Bisquick zucchini pie, crustless zucchini pie, easy zucchini recipe, roasted red pepper zucchini pie, savory zucchini bake, summer zucchini recipe, zucchini pie withbiscuit mix

Servings: to 8 slices

Calories: 366kcal

Author: Cathy Pollak

Equipment

mixing bowls For combining wet and dry ingredients.
9-inch pie plate (23 cm) Standard size for baking a crustless pie.
Chef's knife To chop veggies.

Ingredients

3 large (150 g) eggs
1 cup (85 g) finely grated pecorino romano cheese
½ cup (120 ml) canola oil
1½ tbsps (2 g) fresh parsley
3 cloves finely minced garlic
½ tsp (3 g) kosher salt
¼ tsp freshly ground black pepper
3 cups (375 g) thinly sliced zucchini
¼ cup (60 g) diced roasted red bell peppers
1 large (40 g) shallot finely chopped
1 cup (120 g) Bisquick baking mix or other biscuit mix

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie plate.
In a large bowl, whisk together the eggs, pecorino romano, canola oil, parsley, garlic, salt, and pepper until smooth.
3 large (150 g) eggs, 1 cup (85 g) finely grated pecorino romano cheese, ½ cup (120 ml) canola oil, 1½ tbsps (2 g) fresh parsley, 3 cloves finely minced garlic, ½ tsp (3 g) kosher salt, ¼ tsp freshly ground black pepper
Stir in the zucchini, roasted red pepper, and shallots. Add the Bisquick and mix until everything is evenly combined.
3 cups (375 g) thinly sliced zucchini, ¼ cup (60 g) diced roasted red bell peppers, 1 large (40 g) shallot, 1 cup (120 g) Bisquick baking mix
Pour the mixture into the prepared pie plate and smooth the top.
Bake for 25 to 35 minutes, or until lightly browned and the center is set.
Let cool for at least 10 minutes before slicing and serving.

Video

Notes

You can use original Bisquick or a Bisquick buttermilk biscuit mix if you prefer a little extra tang. Or a regular buttermilk biscuit mix works too.
Slice the zucchini evenly so it bakes without going soggy.
Let it rest before slicing for the cleanest pieces.
Parmesan or white cheddar can be subbed for pecorino in a pinch.
Leftovers keep well in the fridge and taste great cold.

For optimal outcomes when preparing this Bisquick zucchini pie, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Nutrition Facts

Bisquick Zucchini Pie

Amount Per Serving (160 g)

Calories 366 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 5g31%

Polyunsaturated Fat 10g

Monounsaturated Fat 13g

Cholesterol 91mg30%

Sodium 478mg21%

Potassium 270mg8%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 2g2%

Protein 8g16%

Vitamin A 510IU10%

Vitamin C 12mg15%

Calcium 155mg16%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Bisquick Zucchini Pie? I’d love to hear how it turned out — leave a comment below and let me know.

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Comments

5 from 6 votes

Bisquick Zucchini Pie

Late Summer’s Answer to Too Much Zucchini

Reasons I Keep Making This When the Zucchini Won’t Quit

Ingredients That Make This Pie Happen

How to Make Bisquick Zucchini Pie

Tips from the Pie-Making Trenches

How to Store, Reheat, or Freeze Zucchini Pie

Frequently Asked Questions

If Zucchini Keeps Showing Up, Make These Too

Zucchini, Solved

Bisquick Zucchini Pie

Equipment

Ingredients

Instructions

Video

Notes

Nutrition

Never Miss a Recipe

Leave a Reply Cancel reply

Never Miss a Recipe

Never Miss A Recipe

Late Summer’s Answer to Too Much Zucchini

Reasons I Keep Making This When the Zucchini Won’t Quit

Ingredients That Make This Pie Happen

How to Make Bisquick Zucchini Pie

Tips from the Pie-Making Trenches

How to Store, Reheat, or Freeze Zucchini Pie

Frequently Asked Questions

If Zucchini Keeps Showing Up, Make These Too

Zucchini, Solved

Bisquick Zucchini Pie

Equipment

Ingredients

Instructions

Video

Notes

Nutrition

Never Miss a Recipe

Comments

Leave a Reply Cancel reply

Never Miss a Recipe