- 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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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.
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!
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.