What is an impossible pie?

An impossible pie is a crustless pie that uses a baking mix to create its own crust as it bakes. The batter is poured into a pie plate, and the baking mix sinks to the bottom to form a dense base while the eggs and milk rise to create a soft custard topping.

How do you keep zucchini pie from being soggy?

To keep zucchini pie from getting soggy, you must remove the excess water from the squash. Grate the zucchini, toss it with salt, let it sit for ten minutes, and then squeeze it firmly in a kitchen towel to extract as much liquid as possible before mixing it into the batter.

Can I use pancake mix for zucchini pie?

Yes, you can use pancake mix instead of Bisquick. Pancake mix contains flour, sugar, and leavening agents, though it usually has more sugar than baking mix. The pie will bake correctly but will have a slightly sweeter flavor profile. Reduce any additional salt in the recipe if your pancake mix already contains it.

Can you make zucchini pie ahead of time?

You can absolutely make zucchini pie ahead of time. Bake it according to the recipe, let it cool completely, and store it in the refrigerator for up to four days. Reheat individual slices in a 350 degree Fahrenheit oven for ten minutes to keep the crust crispy.

Can I make this zucchini pie gluten free?

Yes, you can make a gluten free version by substituting the Bisquick with a one-to-one gluten free baking mix. Ensure your baking mix contains a binder like xanthan gum so the base sets properly. The rest of the recipe remains exactly the same.

Easy Impossible Zucchini Pie Recipe in 35 Minutes

Name: Impossible Zucchini Pie: The Crustless Wonder You Need
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 4 cups zucchini (shredded); 1/2 teaspoon kosher salt; 1/2 cup yellow onion (finely diced); 1 cup Bisquick baking mix; 4 large eggs; 1 cup whole milk; 1/2 cup sharp cheddar cheese (shredded); 1/2 cup Pecorino Romano cheese (grated); 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder; 1/2 cup sharp cheddar cheese (shredded)

Description

This crustless zucchini pie uses a baking mix to form its own savory crust as it bakes. Shredded zucchini, cheddar, and Parmesan cheese fold into a fluffy egg custard for a simple weeknight dinner.

Ingredients

Scale

For the zucchini:

4 cups zucchini (shredded)

1/2 teaspoon kosher salt

For the batter:

1/2 cup yellow onion (finely diced)

1 cup Bisquick baking mix

4 large eggs

1 cup whole milk

1/2 cup sharp cheddar cheese (shredded)

1/2 cup Pecorino Romano cheese (grated)

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

For the topping:

1/2 cup sharp cheddar cheese (shredded)

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Instructions

1. Toss the shredded zucchini with kosher salt in a colander and let it sit for 10 minutes to draw out excess moisture.

2. Wrap the salted zucchini in a clean kitchen towel and squeeze firmly until no more green water drips out.

3. Preheat the oven to 400 degrees Fahrenheit and grease a 9-inch glass pie plate with butter or oil.

4. Whisk the eggs, whole milk, baking mix, black pepper, and garlic powder in a large bowl until smooth and free of lumps.

5. Fold the squeezed zucchini, diced onion, cheddar, and Pecorino Romano into the batter until evenly distributed.

6. Pour the wet batter into the prepared pie plate and sprinkle the remaining half cup of cheddar cheese evenly over the top.

7. Bake for 35 minutes until the top is deep golden brown and a knife inserted into the center comes out totally clean.

8. Let the pie rest for 5 minutes on the counter before slicing into wedges and serving warm.

Notes

Store in the refrigerator for up to 4 days or freezer for up to 2 months. Reheat at 350 degrees Fahrenheit for 10 minutes.

You can substitute pancake mix for the Bisquick, though the pie will be slightly sweeter.

For a heartier meal, add 1/2 cup of browned Italian sausage to the bottom of the pie plate before pouring in the batter.

Always grate your own cheese from a block so it melts smoothly into the custard.

Prep Time: 15 min
Rest Time: 5 min
Cook Time: 35 min
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 215 kcal
Sugar: 5 g
Sodium: 410 mg
Fat: 14 g
Saturated Fat: 7 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 12 g
Cholesterol: 135 mg