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Zucchini Pie


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Source: Chelsea - Victae

15 Minutes
30 Minutes
Zucchini Pie

This “pie,” a cross between a frittata and a breakfast casserole, can be eaten hot, straight from the oven, or room temperature.  It makes a wonderful brunch dish, or light dinner served with a side salad.  You can also cut into small squares and serve as an appetizer at your next dinner party!  My husband even reheated it in the microwave at 5 AM before a work meeting J  One bowl means easy cleanup, too!


3/4 cup Bisquick

1 cup Parmesan cheese

1/2 teaspoon dried marjoram

1/2 teaspoon salt

1/4 teaspoon pepper

3 dashes cayenne pepper (optional)

2 medium zucchini, diced into bite size pieces

1/2 yellow onion, finely diced

4 large eggs or 3 extra large eggs


1/3 cup canola oil


Preheat oven to 350 ˚F.

Combine all ingredients and pour into greased (I use a nonstick spray) 9 inch pie pan.

Bake for 30 minutes.


Why (the science):  Zucchini pie is a rich source of calcium and vitamin C.  It’s low in carbs, and the egg protein provides staying power!

Have nutrition questions or interested in more healthy recipes?  Visit or email Chelsea at


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