Today I’m excited to share a family favorite zucchini pie recipe made with homemade all-purpose baking mix. It’s so good. You’ll be so glad you tried it!
If you are a gardener who grows zucchini, then you know what happens this time of year…
Your zucchini starts out slow and then all of a sudden, you’ve got more than you know what to do with. In fact, if you forget to go out and pick them, the next thing you know, they’ve doubled or tripled in size.
So, what can you do with all that extra zucchini beside fill up your freezer for winter? You could make zucchini bread for all your friends and family…which I actually do. But, what happens when you get tired of zucchini bread? Yes, it is possible when you make as much as I do. Well, you could whip up a savory zucchini pie or two.Â
This recipe is a great way to use up some excess zucchini and my family LOVES it! In fact, it’s one of my most asked for summer recipes.Â
I originally started making this recipe years ago with Bisquick© baking mix. I’ve since started making my own baking mix that works wonderfully in this recipe. You can, of course, use Bisquick© or Jiffy© , if that’s what you have on hand.Â
Putting Together the Zucchini Pie Recipe
Start by shredding 4 cups of zucchini. You can use a manual vegetable shredder like the ones found here, or you can use a Kitchenaid mixer with a vegetable shredder attachment which is what I prefer. It makes processing lots of zucchini at once a breeze!Â
After your zucchini is all shredded, beat your eggs and mix all the ingredients together except the baking mix.Â
Pour your mixture into a 9-inch pie plate, pyrex, or cast iron pan. I prefer cooking in cast iron, but you can certainly use whatever you prefer.Â
Lastly, spread the baking mix evenly over the top of the mixture and then cut it in using a butter knife. Now all you need to do is pop it in a 350° oven for 45-60 minutes or until the pie feels firm and no longer liquidy in the middle. The topping should be a lovely golden brown.Â
The hardest part of this zucchini pie recipe is shredding the zucchini, the rest is a piece of cake…or should I say, a piece of pie…lol!Â
Zucchini Pie Recipe with All-Purpose Baking Mix
Equipment
- Vegetable shredder
- 9 Inch Pie plate, pyrex, or cast iron pan
Ingredients
- 4 Cups shredded zucchini
- 1 onion chopped
- 1/2 Cup chopped fresh or dried parsley
- 1/4 Cup grated parmesan cheese
- 1/2 Cup vegetable oil
- 1/2 Cup milk
- 5 eggs beaten
- 1 1/2 Cups all-purpose baking mix
Instructions
- Mix all ingredients except baking mix in a large bow.
- Pour into a 9 inch pie plate, pyrex, or cast iron pan.
- Put all-purpose baking mix on top and cut in with a knife.
- Bake in a 350° oven for 45-60 minutes and until top is golden brown.
MORE RECIPES FROM THE GARDEN
I hope you’ve enjoyed this recipe for zucchini pie as much as my family loves it. If you’re looking for other ways to use up your garden harvests or are interested in cooking with wild edibles or foraged foods, check out the recipe index or the links below for more ideas. I’m adding new recipes every week!
