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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 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.

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