- 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 Bisquick® 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(64)
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I added diced ham to it. Leftovers will be great for breakfast.
Made this again and used 1/3 cup oil; much better and less oily! Also made it with a combination of zucchini, green beans, wax beans, and mushrooms; all fresh and sliced. We liked it better with the combo of veggies than just the zucchini.
This was the best zucchini recipe I have ever made! I will definitely be making this again. Went great with Italian pork chops
I've made it many times.I use gluten free bisquick.Perfect.
Excellent recipe, easy to make, great taste. Will definitely make again and again.