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.

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

Prep Time 15

Cook Time 30

Total Time 45

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.

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Nutrition