- 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
Sort By :
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.
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.......
Have made something similar so know this will be good.
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.
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.