Zucchini Pie

One of my favorite things to do is learn new Italian recipes from my mom. It’s important to me that I document these recipes to be able to share them with friends and family, currently and in the future. Recently she taught me how to make zucchini pie. Now, I’m not a huge zucchini fan. My husband doesn’t like it at all. Yet, in this pie, it just transforms into something amazing and you forget that you’re eating a healthy vegetable! Trust me, you will enjoy the biscuit like texture of this cheesy zucchini pie.


  • 1 cup Bisquick
  • 2 zucchini
  • 5 eggs
  • 1/3-1/2 cup romano cheese
  • 3 slices swiss cheese
  • 3 slices muenster cheese
  • Ball of fresh mozzarella
  • 1/2 cup vegetable oil


First, peel your zucchini.


Cut the zucchini into “coins.”


Chop the fresh mozzarella into small chunks.

With your hands, tear apart the slices of Swiss and muenster cheese.


Crack your eggs into a bowl and wisk. Add the zucchini slices, mozzarella, muenster, and swiss.


Now it’s time for the romano. According to mom, the recipe calls for “1 handful” of romano. Old school Italians aren’t ones for measuring! I’m estimating that to be about 1/3-1/2 cup, but she said the more the better!


Add the oil and Bisquick to the bowl. Sprinkle some pepper and then mix all ingredients thoroughly with your hands.


Butter a baking dish and pour in the zucchini mixture.

Preheat your oven to 375 degrees. Bake for 30 minutes, or until the top is golden brown.


Enjoy your zucchini pie!


We love to eat this as a side dish at an outdoor BBQ, or at anytime of the year as a side to compliment our dinner. If you belong to a CSA, or grow your own zucchini, this is an excellent recipe to use it up!


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