Mimi's Zucchini Pie

Mimi's Zucchini Pie

124 Reviews 9 Pics
  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
Suzanne S.
Recipe by  Suzanne S.

“This is a simple, easy to make recipe that is excellent in the summer when the veggies are fresh. Served with a salad, it's a yummy and healthy dinner!”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep dish pie plate.
  2. Whisk together eggs and oil in a bowl with salt and pepper. Stir in baking powder and baking mix until moistened. Gently fold in zucchini, summer squash, and onion. Pour into prepared pie plate, and arrange sliced tomato over top. Sprinkle with Parmesan cheese to taste.
  3. Bake in preheated oven until puffed and golden brown, about 35 minutes.

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Reviews (124)

Rate This Recipe


Here is a variation on this recipe which I have always made, and everyone always loves. (I love the idea of using zucchini and yellow squash and putting tomato slices on top! New additions to my old favorite.) 3 cups grated zucchini, 4 beaten eggs, 1/2 cup vegetable oil, 1/2 cup grated/shredded parmesan, 1 cup Bisquick (baking mix), 2 chopped large onions, salt and pepper. Mix all and put in greased pie dish. Bake at 350 for 1 hour. Serve hot, cold or room temperature.

Chef Danielle

Chef Danielle

I am so glad I tried this recipe. It was delicious and easy to make. The only thing I did different was that I sprinkled the top with an Italian seasoning blend that included parmesan cheese, oregano, basil and garlic. That made the pie look and taste impressive. It looked so good that a coworker asked me, "Where did you buy that quiche?" As you may have guessed, I told her I made it and was very proud to say so.



Absolutely to die for. If you are looking for a Zucchini Quiche recipe...look no further. I chose to shred my zucchini and squash because the kids tend to not want to eat it if they can see it. Experiment using different types of grated cheese. My husband likes bacon bits added. I have made this 3 times in the past month...great addition to any meal. I even ate a piece for breakfast!!

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Amount Per Serving (8 total)

  • Calories
  • 182 cal
  • 9%
  • Fat
  • 12.4 g
  • 19%
  • Carbs
  • 12.6 g
  • 4%
  • Protein
  • 6 g
  • 12%
  • Cholesterol
  • 108 mg
  • 36%
  • Sodium
  • 400 mg
  • 16%

Based on a 2,000 calorie diet



previous recipe:

Zucchini Brunch Bake


next recipe:

Summertime Zucchini Pie