Zucchini Onion Pie Recipe

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.

Reviewed on Aug. 21, 2012 by dasakoll

Fast, easy and delicious! Great way to use

all those Z's!

Reviewed on Aug. 19, 2012 by geome

super recipe,easy and delicious

Reviewed on Aug. 16, 2012 by broseus

This recipe was so easy, and my family loved it. It'll definitely be a repeat in my kitchen!

Reviewed on Aug. 15, 2012 by Guertin

There is definitely liquid missinge ....Would be better with say a cup or more of milk

Reviewed on Aug. 15, 2012 by sewmom8

Excellent! I've made this several times since I first found the recipe. Instead of using 1/2 cup of oil, I used about 1/3 cup. It's never been dry. Adding some diced,cooked ham gives it wonderful flavor.

Reviewed on Aug. 11, 2012 by Buttons06

This recipe was excellent! It was moist and delicious. I will make it again.

Reviewed on Aug. 10, 2012 by marchgirl

Husband and I both enjoyed this.

Reviewed on Aug. 09, 2012 by debmank

After baking, the onions and zucchini were still a little crunchy. It was MUCH better when the leftovers were reheated. You could really taste the Parmesan cheese then. Next time, I'll cook the zucchini and onions a bit before putting this all together.

Reviewed on Aug. 07, 2012 by LouWatkins

This is very good and makes your kitchen smell really good while baking. I substituted a rounded teaspoon of dried Italian seasoning for the parsley, and I grated the zucchini and finely chopped the onion. This would even be good for a brunch.

Reviewed on Jul. 31, 2012 by NancyMarie19

This recipe was excellent! Mine didn't come out dry as others reviewed. It was moist and delicious. I had to cook it 40 minutes instead of 35. It was so good that my company asked for the recipe!

Reviewed on Jul. 31, 2012 by countryflowers

Just baked this recipe. It was excellent I used grated zucchini instead We loved it was not to dry

Reviewed on Jul. 29, 2012 by aug2295

This was excellent - I served it a side with grilled chicken, the whole thing went.

Reviewed on Jul. 27, 2012 by twinsmom62404

The flavors were good, but it turned out dry. A big dollop of sour cream on top helped a lot!

Reviewed on Jul. 27, 2012 by 1nybunny

Made this pie for dinner tonight. I forgot the onions (my bad) & added a little spinach. I used a Parmesan, Romano & Asiago blend. The Pie was great. Will be going in my keeper file and making again (next time with the onions!!!).....Yummy!!!!

Reviewed on Jul. 27, 2012 by Donalee2

I REVIEWED THIS RECIPE ONCE BUT I FOUND A WAY TO MAKE IT TASTE BETTER. IT WAS DRY SO I MADE A WHITE SAUCE AND PUT XTRA SHARP CHEDDAR CHEESE IN IT AND PUT THAT OVER THE PIE. MADE IT MUCH EASIER TO EAT. THEN I DIDN'T HAVE TO THROW IT OUT. KIND OF LIKE A GRAVY. DONALEE2

Reviewed on Jul. 27, 2012 by timil

Unexpectedly delicious but would like to know

the nutritional information for this recipe

Reviewed on Jul. 26, 2012 by SaraM15

Just baked this recipe. It was excellent, reminded my husband of cornbread texture.

I omitted the onion and salt (our preference), and I really loved it. I will make this again. Thanks, Lucia.

Reviewed on Jul. 25, 2012 by Donalee2

I MADE THIS RECIPE TONIGHT. IT WAS A KIND OF DRY. WHEN I MIXED IT UP IT WAS SO THICK I PUT 2 MORE EGGS IN IT. I MAYBE SHOULD HAVE USED MILK TO THIN IT DOWN SOME. I BAKED IT FOR THE 35 MINUTES THEY SAID AND IT DIDN'T GET DONE. THE TASTE WAS GOOD. I WILL DO THINGS JUST A LITTLE DIFFERENT NEXT TIME. DONALEE2

Reviewed on Jul. 25, 2012 by Donalee2

I MADE THIS TONIGHT AND I BAKED IT FOR 35 MINUTES AND IT DIDN'T GET DONE. ALSO WHEN I MIXED IT UP IT WAS VERY THICK SO I ADDED 2 MORE EGGS. I THINK IT WOULD HAVE BEEN BETTER IF I HAD ADDED SOME MILK. THE TASTE WASN'T BAD IF IT HAD BEEN DONE. IT WAS A LITTLE DRY. I WILL MAKE IT AGAIN BUT WILL FIGURE SOMETHING OUT TO MAKE IT BETTER. MAYBE SOME CHEESE. DONALEE2

Reviewed on Jul. 25, 2012 by kaccomando

i found this to be very dry.

Reviewed on Jul. 23, 2012 by shankins520

The boss brought this to work to share so I had to come home and find the recipe! Very good.

Reviewed on Jul. 23, 2012 by AmberrBalazs

Great recipe. I didn't have any parm cheese or onions so I substituted cheddar cheese and just didn'y use any onions. Will definetely re-make with onions. I think they will be a much needed texture in this pie. Still very yummy though!

Reviewed on Jul. 22, 2012 by MsSherm

now THIS is a great recipe-a real keeper!

Reviewed on Jul. 22, 2012 by chascocountry

Made the recipe today, did not change a thing. We loved it and I will be making it again. This would be great for a luncheon with the ladies. We had coho salmon and cranberry sauce with it.......

Reviewed on Jul. 22, 2012 by rocky2377

Very tasty

Reviewed on Jul. 22, 2012 by apeesacake

This was very quick and easy to make. I made the recipe exactly as written but threw some shredded cheddar jack cheese on the top for color.... probably a half cup. At 35 minutes of baking time, it was set except for the center so the next time I make it , I will probably bake for 40 to 45 minutes. It was tasty..... and NOT oily. Very good... thanks Lucia for the yummy recipe.

Reviewed on Jul. 21, 2012 by nelda h. till

Made exactly by recipe, wouldn't change a thing. Delicious and pretty.

Reviewed on Jul. 20, 2012 by LisaLS

Liked it. Will add another egg next time and salt as directed.I wonder if it could be spread in 9x13 pan? Seemed awful "thick."

Reviewed on Jul. 20, 2012 by cherlubb

Quick, easy and so flavorful. A keeper!

Reviewed on Jul. 20, 2012 by keverwann

I, too, was nervous about the amount of oil it called for, in addition to the fat in the baking mix and the greased pie pan, but I made it anyway. The oil created a crisp crust, helped to "saute" the onions and zucchini while cooking, and crisped up some of the Parmesan cheese nicely, but it did bubble on the sides of the pan. Perhaps when I make it next time I will try reducing the oil by half and/or using milk in place of the other half. We did not find it dry at all, even after cooking it for 40 minutes and then letting it cool in the pan for another 10.

Reviewed on Jul. 19, 2012 by trkpur

This was easy to make. I had some last minute dinner guests and I made this as a side dish. It was so good I made it the next night too.

Reviewed on Jul. 18, 2012 by jgreenly

Takes a little longer to bake than recipe states, especially if you want it more golden. Kids (3; ages 11, 8, 5) all liked this recipe. It's a keeper!

Reviewed on Jul. 18, 2012 by BarbaraPA

Very dry--would suggest cooking zucchini and onions first and then continue with the rest of the dish. Have a similar recipe which I prefer over this one.

Reviewed on Jul. 18, 2012 by George_And_Charlotte

Tried this recipe. Used a whole large zucchini which was probably about 3 cups. Didn't have enough seasoning so I added herb de provance. Cut the oil to 2 tbsp and added an extra egg. Some fresh basil too. Instead of mincing garlic I grated it and two small fresh pearl onions from the garden. It took about 45 minutes to bake. Not bad at all. Maybe more salt or cheese.

Reviewed on Jul. 17, 2012 by joanwharff

I'm wanting to make this recipe, but am thinking of adding some hamburger (lean)..cooked & drained to it. 1/2 C. Oil seems like a bit much...I'd only use 1/4 C. This weekend..Yes! Hmmmm..wonder how pork sausage (cooked & drained)would taste for brunch? Applesauce.....Yuck! This a savory fish. I think it would taste terrible !

Reviewed on Jul. 17, 2012 by savealotgal

Not rating yet. I am a former caterer. The 1/2 cup oil equals out to 1 Tbsp + 1 tsp per serving. This recipe serves 6. It seems like a lot but I would have to make it in order to see how much I would reduce the amount of oil or not. It may add additional flavor and moisture to the dish. Many of the recipes to make Bisquick biscuits call for no fat added to as little as 3 Tablespoons and as much as 1 cup for 2-3 cups of the mix.

As for replacing the oil with applesauce, that may give a sweetness I am not looking for in a savory dish.

Looking at the ingredient list I personally may not use that much oil. I will bake two and taste them side by side. One I will do as directed. The other my variation and report to you my evaluation. I do not usually use box mixes but I am curious. Hope this helps.

I wonder if the folks who made felt that it tasted too oily?

Reviewed on Jul. 17, 2012 by asnunez

Not rating this time but I've got a serious question. Is the recipe correct in reading "1/2 cup Canola Oil"?

Reviewed on Jul. 17, 2012 by Tinaschwab

We love zucchini so this recipes was definitely a must-try. One thing I hate is biting into a piece of undercooked onion. I grated the onion instead of chopping it. It allows for the onion flavor and insures it will cook completely.

Reviewed on Jul. 17, 2012 by PhyllisA.

I made this for dinner yesterday It was great. Yes I will make it again & again.

Reviewed on Jul. 17, 2012 by janw42

I just made the zucchini onion pie for our dinner and my husband loved it! It is great to have another good zucchini recipe.

Reviewed on Jul. 17, 2012 by ScratchCooking

This sounds great for the over abundance of Zucchini. One additional thought, why add the oil? Could one not just add 'applesauce' and spray the top with Pam? That would cut the calories and 'brown' the top. Let me hear from you.

Reviewed on Jul. 15, 2012 by captainbillers

WONDERFUL! WONDERFUL! WONDERFUL!! :-)