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Zucchini Onion Pie Recipe
Zucchini Onion Pie Recipe photo by Taste of Home

Zucchini Onion Pie Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

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

  1. 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

Reviews for Zucchini Onion Pie

AVERAGE RATING
   (69)
RATING DISTRIBUTION
5 Star
 (40)
4 Star
 (21)
3 Star
 (5)
2 Star
 (0)
1 Star
 (3)
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MY REVIEW
Reviewed Jul. 31, 2014

I really enjoyed this recipe. I made it with marinated pork chops; however, I think it would be good with breakfast too. Another reviewer suggested adding a can of mushrooms, so I did. I'm quite pleased with that decision. When I make this again (and I will), I think I might add a couple Tbsp. of honey. I feel a little bit would go a long way in this recipe.

MY REVIEW
Reviewed Jul. 30, 2014

I've made this many times. Sometimes I shred the zucchini and sometimes I slice it. I've noticed that it's more quiche-like when I shred, and drier and mor bready when I slice. Perhaps the fresher the zucchini, the higher the moisture content. Or maybe shredding vs. slicing makes the difference - who knows? I liked arlg's suggestion to sprinkle a little nutmeg on top. Tonight I have one in the oven with a little smoked paprika sprinkled on top. I also doubled the salt and pepper. We'll see how it turns out.......

MY REVIEW
Reviewed Jul. 27, 2014

Have made something similar so know this will be good.

MY REVIEW
Reviewed Jul. 24, 2014

It was okay, I would maybe make again because it gives a little variety to all the zucchini dishes we have at zucchini harvest time.

MY REVIEW
Reviewed Jul. 17, 2014

This was delicious! I added fresh basil, and diced tomatoes and three cheeses, Asiago, Parmesan, and sheep's milk. Will make again! Also used grape seed oil.

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