- 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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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.
This pie was delicious. Made it according to the recipe and my family could not stop talking about how good it was.
Because no liquid is added,as suspected this pie was a little dry. I did add canned mushrooms for some moisture. Still a bit dry. My family liked it though. Would make a frittata over this.