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

Zucchini Onion Pie Recipe

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


  • 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


  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

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Reviewed Oct. 13, 2014

"This was very good, I didn't change a thing except I did dice up the zucchini. It turn out great."

Reviewed Sep. 3, 2014 Edited Sep. 4, 2014

"Absolutely one of the best recipes I have ever made. No changes needed. The inside is creamy, and the onion and zucchini cook up perfectly (no need to pre-cook as others suggested). It is a "pie", not a quiche, so ignore comments about it not being "eggy" enough--its not supposed to be! I would serve this to company, its that impressive."

Reviewed Aug. 31, 2014

"I have been making this recipe for years, and it is one of my favorites! I use 1/3 cup of light olive oil, instead of Canola, and dice the zucchini, instead of slicing, I like the texture better. I reduced the cheese to 3/4 Cup. It is wonderful, hot or cold!"

Reviewed Aug. 20, 2014

"Texture is a bit strange. I also would use less biscuit mix but probably won't make it again anyway."

Reviewed Aug. 20, 2014

"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."

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