Sharyn's Zucchini Quiche

4 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
April Lynne
Recipe by  April Lynne

“This is freezable and great to take to someone else too. I make a few and freeze them and then I can use them as needed. It's best to grate the zucchini ahead and freeze. That way by the time you use it, it'll have time to drain. They are usually very watery.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Mix zucchini, Swiss cheese, eggs, biscuit baking mix, canola oil, salt, and Italian seasoning in a large bowl until well blended; pour mixture into a large pie dish.
  3. Bake until browned and eggs are set, about 35 minutes.

Share It

Reviews (4)

Rate This Recipe


I changed it a little bit after my first time baking it to make it a little healthier, but this is already so good! I simply skipped the salt and oil and only added about 1/4 C any low fat cheese. I also drained the zucchini. Have added fresh cilantro and other spices as well to change it up. Would be great with ham and/or potatoes!



Perfect base to experiment with! I sautéed 1/2 lb brown mushrooms in oil and butter; squeezed the liquid out of the shredded zucchini with paper towels; used 1 c flour and 1/2 T baking powder ('cause I didn't have Bisquick); used 2 eggs and 2 egg-equivalents (i.e., egg whites) and drizzled 1-1/2 T butter on top prior to putting in oven. Yummy!



As we had an overly successful zucchini crop this year, I was excited to find this recipe! My husband likes very few vegetables and he will eat squash, so I'm always looking for tasty zucchini recipes. This is a very nice, easy recipe that uses quite a bit of zucchini. Easy clean up, too! (I was concerned the mixture would stick in the pie pan, but it came right out, cleanly.) I would have liked it to have been a little more set up on the interior - the moisture of the zucchini is probably a little bit of a variable - and of personal taste (I prefer egg dishes a little dryer.) I'll definitely be making this again, with the addition of a little more "baking mix", I think. Also, I doubled the "Italian Seasoning" and added additional garlic or it would have been extremely bland. There's a lot of potential here. I'm looking forward to experimenting with some additional ingredients.

More Reviews

Similar Recipes

Zucchini Quiche

Zucchini Quiche

Low Carb Zucchini Pancakes

Low Carb Zucchini Pancakes

Zucchini Crustless Quiche

Zucchini Crustless Quiche

Baked Zucchini Squares

Baked Zucchini Squares

Easy Crustless Zucchini Quiche

Easy Crustless Zucchini Quiche

Zucchini Souffle with Monterey Jack Cheese

Zucchini Souffle with Monterey Jack Cheese


Amount Per Serving (8 total)

  • Calories
  • 272 cal
  • 14%
  • Fat
  • 19.1 g
  • 29%
  • Carbs
  • 14 g
  • 5%
  • Protein
  • 12.2 g
  • 24%
  • Cholesterol
  • 118 mg
  • 39%
  • Sodium
  • 426 mg
  • 17%

Based on a 2,000 calorie diet



previous recipe:

Crescent Roll Zucchini Quiche


next recipe:

Baked Zucchini Squares