Zucchini Pie

Zucchini Pie


"Still trying to figure out what to do with the zucchini? Here's a great dish that is absolutely delicious!"


servings 156 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9 inch pie plate.
  2. In a medium bowl mix zucchini, buttermilk baking mix, tomato, corn, onion, cheese and eggs together.
  3. Bake at 350 degrees F (175 degrees C) for 45 minutes. Do not cover the dish while it is cooking. Serve warm.
  • profile image

Your rating



  1. 33 Ratings


This is good, but needs some work. It was very easy, pretty, smelled wonderful and cooked up beautifully. However, the baking mix made the whole thing taste thick and pancaky, and the whole th...

I made this just as written except that I left out the corn and added a half cup of the other vegetables in the corn's place. It tastes great and I will make it again.

This recipe absolutely needs some salt, pepper and additional seasoning. My tinkerings included sauteing the onion w/ garlic and bell pepper, using grated squash and zucchini (both of which I d...

This on is a keeper. I varied it by using a drained can of mild Rotel tomatos and chili instead of the chopped tomato. A good potluck dish.

This was fantastic! I had a lot of zucchini to use so I doubled the recipe and used a larger glass pie dish to bake it in. Thanks -- this will be a new favorite!

Very easy, good for breakfast. Don't forget to add some salt and seasonings.

Very good, could've used a little more seasoning. Maybe some basil? and more salt...

Great taste & easy! Wish the cook time was shorter. I have added fresh Basil, mushrooms & Greek Olives at different times. I use Soy Cheese & low fat Baking Mix.

I've been making this recipe for years. It's great as is, and easy to riff. I once served it at a New Year's Eve party, and people ignored the roast beef tenderloin with port sauce to eat the ...