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Impossible Zucchini Pie: The Easy Crustless Recipe That Works Every Time

Impossible Zucchini Pie

A classic savory crustless zucchini pie with Parmesan, onion, eggs, and Bisquick baking mix. It forms its own light crust as it bakes and serves 6–8 people.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups Thinly sliced zucchini
  • 1/2 cup Finely chopped onion
  • 1 cup Original Bisquick baking mix
  • 1/2 cup Grated Parmesan cheese
  • 1/2 cup Vegetable oil
  • 4 Large eggs
Seasonings
  • 1/2 teaspoon Dried marjoram
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Black pepper

Method
 

Step-by-Step
  1. Heat the oven to 400°F (205°C) and grease one unbaked 9-inch pie plate.
  2. In a large bowl, combine the Original Bisquick baking mix, Parmesan cheese, dried marjoram, salt, and black pepper.
  3. Stir the thinly sliced zucchini and finely chopped onion into the dry mixture until the vegetables are evenly coated.
  4. In a separate bowl, whisk the four eggs and vegetable oil together until blended.
  5. Pour the egg-and-oil mixture into the zucchini mixture and stir until everything is evenly combined.
  6. Transfer the mixture to the greased pie plate and spread it into an even layer.
  7. Bake for about 30–40 minutes, beginning to check at 30 minutes, until the center is set, the top is golden, and a knife inserted near the center comes out clean.
  8. Let the pie stand for 5 minutes before slicing and serving.

Notes

Slice zucchini thinly and uniformly. If it is especially watery, lightly salt it, let it stand for 10 minutes, and pat it dry before mixing. Do not overbake, since the pie should remain moist. Dried parsley, oregano, or Italian seasoning may replace the marjoram.