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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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(11-20) of 52 reviews

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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!

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