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Zucchini Onion Pie Recipe

Zucchini Onion Pie Recipe photo by Taste of Home

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We get a lot of zucchini when it's in season. This is a good and different way to use the excess. —Lucia Johnson, Massena, New York

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Zucchini Onion Pie Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 25 35

Ingredients

3 eggs
1 cup grated Parmesan cheese
1/2 cup canola oil
1 tablespoon minced fresh parsley
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups sliced zucchini
1 cup biscuit/baking mix
1 small onion, chopped

Directions

In a large bowl, whisk the first seven ingredients. Stir in the zucchini, baking mix and onion. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 25-35 minutes or until lightly browned. Yield: 6 servings.

Originally published as Zucchini Onion Pie in Taste of Home August/September 2012, p79

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Reviews for Zucchini Onion Pie

Zucchini Onion Pie

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Reviewed on Nov. 14, 2012 by sharon777

Absolutely delish!! I would like to make this to take to a Thanksgiving dinner. Can I use a 9x13 casserole dish for this or should I adjust the recipe?? Thanks.

Reviewed on Nov. 02, 2012 by Clerkmary

This recipe was delicious! mine turned out at just the right consistency and the flavors were fabulous! my husband asked for seconds. This is best to eat while it is still hot from the oven. I used vegetable oil because I did not have canola oil.

Reviewed on Oct. 22, 2012 by kitty03

I do not care for zucchini much. BUT I'm changing my diet and want to incorporate more veggies in it, so decided i would try this. It is fantastic. Love it. Of course we all add our own tastes to it and my changes/additions are i whole onion thinly sliced (I have a mandolin) 5 sections of a head clove of garlic minced, italian seasoned bread crumbs. It is in the permanent recipe file. Thank you.

Reviewed on Sep. 22, 2012 by catnsyd25

Oh my gosh. This was so good. It was not dry like some reviews say. I did use Olive Oil as I had no canola oil and I did add 1 tsp of Italian seasoning. the only thing I would change is next time add a little more salt, but that is just our taste. I will definitely make this again. It would be really good as a light meal with a salad or as an appetizer when you have a party.

Reviewed on Sep. 17, 2012 by becbne

This is tasteless. It needs many more seasonings. I can barely swallow it

Reviewed on Sep. 05, 2012 by Dentcar

I just made this and had a hard time sharing some with my sister. We both think this is a wonderful recipe.

Reviewed on Aug. 30, 2012 by Gessica

Great way to use up that garden zucchini-very flavorful!

Reviewed on Aug. 24, 2012 by bletour

I like to serve as an appetizer. I have made this twice in the last month. The taske is fantastic. I use fresh shredded parmesan, not the stuff from the spaghetti isle and the flavor is wonderful.

Reviewed on Aug. 22, 2012 by bellagem

This was so good and not dry at all. My family and friends didn't even leave a crumb!!! Will make again.

Reviewed on Aug. 22, 2012 by bellagem

This was so simple to make and it was so delicious. Made this for a block party and everyone loved it!! Will make again.

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