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Summer always seems to sneak up with an overload of zucchini. One week the plants are just getting started, and the next you’re wondering how you ended up with an entire counter full of them.
If you grow zucchini at home, you probably know exactly what I mean.
This easy zucchini quiche has become one of my favorite ways to use it up because it’s simple, filling, and works for almost any meal of the day. I make it for brunch, quick lunches, light dinners, and sometimes even breakfast the next morning straight from the fridge.
What makes this recipe even more special to me is that it was originally given to me by a neighbor during zucchini season. She swore it was the best way to use up extra zucchini from the garden, and honestly, she was right. Since then, it’s become my go-to quiche recipe every summer.
And the best part? You can make it crustless for something lighter, or bake it in a pie crust if you want more of a classic quiche texture.
Either way, it’s one of those recipes that feels comforting without being heavy—perfect for summer.
Easy Zucchini Quiche Recipe
(Crustless or With Crust)
Ingredients
- 1 cup pancake mix (Bisquick-style mixes work great here)
- 3 cups shredded zucchini
- 1/2 cup shredded mozzarella or cheddar cheese
- 1/2 cup grated Parmesan or Romano cheese
- 4 eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 cup oil
- 1/2 cup chopped onion
Directions
Preheat your oven to 350°F.
In a large mixing bowl, combine the pancake mix, shredded zucchini, beaten eggs, oil, chopped onion, cheeses, and seasonings. Stir everything together until fully combined. The mixture will be thick.
At this point, you can decide whether you want to make it crustless or use a pie crust.
For a Crustless Quiche
Grease a 9-inch pie dish and pour the zucchini mixture in evenly.
Bake for about 40 minutes, or until the top is golden brown and the center is fully set.
I usually use a simple ceramic pie dish like this one because it bakes evenly and goes straight from oven to table: Ceramic Pie Dish
For a Quiche With Crust
Line a 9-inch pie pan with a store-bought or homemade pie crust.
Pour the zucchini mixture into the crust and bake for about 40 minutes, until the filling is set and the crust is nicely golden.
If you keep frozen pie crusts in the freezer during summer, recipes like this come together incredibly fast: Frozen Pie Crusts
A Few Small Tips
If your zucchini is extra watery, lightly pat it dry with paper towels before mixing everything together. It helps keep the quiche from getting too soft in the center.
I also love using freshly grated Romano cheese for extra flavor. It gives the whole dish a richer, more savory taste.
And if you grow your own zucchini, a simple handheld grater makes prep much easier: Box Grater or Vegetable Grater
Make-Ahead Friendly
This quiche freezes surprisingly well, which is one reason I make it so often during zucchini season.
You can bake a couple at once, let them cool completely, then freeze slices individually for quick meals later on. Just reheat in the oven or air fryer and it tastes just as good.
Why I Keep Coming Back to This Recipe
What I love most about this zucchini quiche is that it turns a very simple garden vegetable into something that feels comforting and homemade without requiring much effort.
I’m honestly grateful my neighbor shared this recipe with me because it’s become one of my favorite summer dishes. Every zucchini season, I end up making it again and again.
It’s flexible, budget-friendly, and one of those recipes that always disappears faster than expected.
And during peak zucchini season, that’s exactly the kind of recipe worth keeping nearby.
