- 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
- 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.
Reviews for Zucchini Onion Pie
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Texture is a bit strange. I also would use less biscuit mix but probably won't make it again anyway.
We loved it. I wasn't paying enough attention and put in 2 cups of biscuit mix so I added a cup of milk and baked it longer. Still turned out great. We loved it.
I saw no reason to use 1/2 of oil, so I used 1/2 cup of egg whites, left out the salt and used Bisquick Heart Smart to make it a bit more healthy. It turned out amazing! The zucchini doesn't get mushy and the onions (I used a medium red onion) and garlic add great flavor.
Made it based on some suggestions below. Still found it cake-like. I was expecting more of a frittata. I had made these alterations: precooked onion in the microwave, used 4 eggs, 1/4 c. oil, 1/4c milk. 1/2 t salt, 1/2t Italian seasoning and shredded the zuc.
Next time, I will reduce the baking mix to 1/2c., as 1 c. is TOO much.
this was very good, it's worth a try