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Zucchini Pie

Some of my favorite memories revolve around recipes that were handed down from my Mom. My Grandmother died when my mom was 11 so she never got the chance to learn to cook from her. (She learned to cook from my Dad and his mother and my Aunt Doris). I often wonder about the recipes that My Grandmother and Mom would have made together and what some of those recipes would have been.

Mom and I were reminiscing about family recipes and I mentioned a Zucchini Pie recipe that she used to make when I was a kid. She didn’t remember it but said she may have it in her recipe box. Sure enough it was there. I’ve made this several times in the past few weeks and have changed it up a bit. Her recipe calls for shredded Zucchini but I like it better with sliced Zucchini. I have also substituted the herbs, depending on what I was serving it with. This is great with Dill (only use a little) instead of Parsley as a side with Fish. I have also substituted in Basil. And you can play with the cheeses. Mom’s recipe called for Shredded Cheddar but I used Parmesan (and Basil) in this particular dish. You could also sub out one cup of Zucchini for tomatoes. So needless to say this recipe has many options!



3 eggs

1 cup shredded Parmesan or Cheddar Cheese

½ cup canola oil

1 Tablespoon minced fresh parsley

1 garlic clove, minced

¼ teaspoon salt

1/8 teaspoon pepper

3 cups sliced Zucchini

1 cup Biscuit/ baking mix

1 small onion, chopped

Preheat the oven to 350 degrees.

In a large mixing bowl, whisk together the eggs, cheese, oil, parsley, garlic and salt and pepper.

Add the baking mix and stir into the mixture.

Add the onion and zucchini and stir until the zucchini is well coated with the mixture.

Pour the mixture into a 9 inch deep dish pie plate or an 8 inch Square baking dish.

Bake for 25 to 35 minutes until lightly brown.


  • If substituting Dill for the parsley only use 1 Teaspoon

  • To make this GF use GF baking mix

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