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Zucchini Pie

Zucchini Pie

Kim Graber

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 406 mg
  • 16%

Based on a 2,000 calorie diet


  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.
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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 thing definitely needed some spices. I think I'll try all these ingredients again and just make it a quiche (get rid of baking powder and use 3 eggs + 1 1/2 cups of cream)


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 drained, salted, in a colander) and adding salt, pepper, paprika and fresh basil to the top b4 baking it. It smelled heavenly, and did taste pretty good (w/ the addition of a healthy splash of hot sauce), but next time around, I'll go much heavier on the seasonings.