I'd be tempted to freeze some zucchini, then try thawing it and making the pie with it... if that worked, you'd just have to freeze the zucchini, cut the way you use it in the pie, rather than finding room in your freezer for the whole pie. Sounds like the other ingredients are readily available in winter...
I cooked mine first. Didn't think to freeze it uncooked.
I doubled the recipe and cooked it in a 13 x 9 pan. When it was cool, I cut it up and put in 'lunch' size containers and froze it. It was wonderful for a quick lunch during the winter. I also varied the cheese. I liked it with Swiss.
Another thing you could do, is line the pie pan with foil, spray well with Pam, then freeze or cook and freeze. When it is frozen, take it out of the pie pan and wrap it up well. When you are ready to cook it, peel off the foil and pop it back into the pie pan. (One year I froze several pies with all my pie plates and had to go buy more. So I learned.)
And, for critterologist, zucchini turns to mush when you freeze it. Or, can it.
Thanks for the recipe I tried it and it was delious one more use for squash noyice I did not say zuchinni since we have a hard time growing them here ..I now grow Zephyr which is a hybrid from Johhny's selected seeds does some what better than the zukes and has a wonderfull taste
Only got the recipe 11 days ago have now baked 3 pies my wife loves it cold she slices it and eats it out of hand she is diabetic and this is very good with less oil and egg beaters,So Tammy thank you very much for sharing,,PS I put mozzarella on top YUMMY
Are you thawing it before baking, or putting the frozen pie in the oven? Just reading the recipe, my guess would be to combine and freeze all the ingredients except the Bisquick, and then add it to the wet ingredients just before baking. I'm not sure what would happen to the rising agents in the Bisquick if they were combined with liquids, but not baked right away. You might find that it doesn't puff up or form a crust the same way if you freeze & thaw it before baking. My mom makes a "quick quiche" that is a similar concept: you mix the Bisquick with the quiche ingredients, and it settles out and forms a sort of crust at the bottom, instead of making an actual pie crust and filling it with quiche ingredients. I've frozen unbaked pies in actual crusts, but just question if the Bisquick mixed in with the liquid ingredients would work or not. If you try it, please report back and let us know how it turned out!
I've tried it both ways. When baked first and then frozen it was just a tad drier than when fresh. And when completely mixed and then baked, it came out kinda rubbery. I think I prefer it baked first and then frozen but either way wasn't quite as good as fresh.