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  • Writer's pictureMarissa Aiuto

Nonna's Zucchini Pie (dairy-free)

Family recipes are the best recipes.

A couple of months ago I shared my Nonna Rosa's recipe for Sicilian Eggplant Parm and it quickly became the #1 recipe on my blog, and for a good reason! I love that I can share these recipes that have been passed down and beloved by my immediate family for so long.

Another summer staple dish that Nonna and my mom always make is zucchini pie. Both my grandparents and my parents have taken so much pride in their backyard gardens. My Nonno John used to live in Pennsylvania and he basically had a mini farm in his yard. He would just spend all day working in his garden taking care of his crops. Many good things came out of that garden but zucchini came out in abundance. I'm not talking about the little green squash you find in the supermarket, I'm talking over a foot-long, and dozens of them!

My family's favorite way of using up the garden's supply of zucchini... zucchini pie!

This pie is like a fluffier version of a frittata. It's the perfect appetizer for a family BBQ and it also makes a great lunch. It's such a delicious and easy way to add a veggie into your meal!

I made the recipe with a slightly healthier version of the Bisquick that you can make with basic pantry ingredients if you don't have any regular Bisquick on hand. I also made this recipe dairy-free with my vegan parmesan, but you can easily swap in regular parm!

I hope you enjoy this delicious family recipe :)



  • 3 cups zucchini, grated (about 2 small zucchini)

  • 1/2 onion, diced

  • 1 cup homemade Bisquick (see below) or store-bought Bisquick

  • 1/2 cup homemade vegan "parmesan" (see below) or parmesan is you're not vegan or dairy-free

  • 1/2 cup avocado oil (or vegetable oil of choice)

  • 4 eggs

  • extra salt & pepper taste

Homemade Bisquick

  • 1 cup flour

  • 2 teaspoons baking powder

  • 2 teaspoons Kosher salt

  • 2 tablespoons avocado oil (or vegetable oil of choice)

Dairy-Free "Parmesan"

  • 1/2 cup roasted, un-salted cashews

  • 1/4 cup nutritional yeast

  • 1 teaspoon Kosher salt

  • 1/4 teaspoon garlic powder


  1. Pre-heat oven to 350 degrees. Grease an 8" pie pan and set aside.

  2. Grate zucchini on a box grater then use a dish towel or cheesecloth to squeeze out as much liquid as you can. Add to a bowl with diced onion.

  3. To make the homemade Bisquick: in a medium bowl, combine all ingredients with your hands or with two forks.

  4. To make dairy-free "parmesan": add all ingredients to a food processor and blend until it's a fine meal-y texture. You can make extra and store it in the refrigerator to keep it fresh for a few weeks!

  5. Combine Bisquick and "parmesan" in a large bowl.

  6. In a small bowl whisk together the eggs and the oil. Pour egg mixture into dry ingredients and combine. Season with a little bit of salt and pepper.

  7. Fold the zucchini and onion into the batter.

  8. Pour batter into greased pie pan and bake for 20 minutes or until the edges are golden brown. Serve warm or room temperature. Store in the refrigerator for up to 5 days.

Make this recipe and share your photos with me on Instagram or Facebook @bewellwithmarissa !

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