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

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4.5 137 128
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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

Nutritional Facts

1 slice: 353 calories, 27g fat (5g saturated fat), 104mg cholesterol, 627mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 9g protein.


  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.

Test Kitchen Tips
  • If you don't have a deep dish pie plate, feel free to use a small baking dish (8-in. square) or a souffle dish (1-1/2 to 2 quarts). Reduce oven time as needed, baking until lightly browned and eggs have reached an internal temperature of 160 degrees.
  • For an easy swap-a-roo, use basil or dill in place of the parsley. Dill packs a punch, so you need only 1 teaspoon.
  • Originally published as Zucchini Onion Pie in Taste of Home August/September 2012, p79

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    devonitz1 User ID: 5693225 266024
    Reviewed May. 16, 2017

    "I love this "pie"! I have made it per the original recipe with oil and 1 cup baking mix and per the reviews with milk instead of oil and a little more baking mix. Both ways end up tasting great. The only changes I make are to use shredded zucchini instead of sliced and a generous 1 tsp of Italian seasoning instead of parsley. I use any shredded cheese I have on hand, usually an Italian blend. I also add a little bit of cayenne pepper (less than 1/4 tsp) or hot sauce (a few shakes) for just a hint of spice. I have found that it takes about 40-45 minutes to cook and brown up nicely. If using shredded zucchini, make sure to squeeze most of the moisture out with paper towel before adding it to the bowl."

    pattednajoann User ID: 3549156 259482
    Reviewed Jan. 9, 2017

    ""My granddaughter that hates ALL veggies, requests this pie. She says that if you call it pie, then it has to be good! She also loves spinach brownies (a breakfast casserole), for the same reason!! Gotta love em!!""

    JCV4 User ID: 628113 255323
    Reviewed Oct. 12, 2016

    "Very good recipe and great to use up all of that zucchini! I added a bit more garlic and used half Parmesan, half sharp cheddar cheese."

    stregawoman User ID: 6915242 252934
    Reviewed Aug. 20, 2016

    "I've made this recipe several times. It's a winner and that's why I keep coming back to it. Great for gatherings where you need a dish to pass. I've also done it with broccoli and cheddar cheese. Love recipes like this that are so versatile."

    carolmariezane User ID: 4883006 252141
    Reviewed Aug. 2, 2016

    "I made this last week and it was terrific. I did make some changes after reading the reviews - I added an extra 1/2 cup biscuit mix - some Italian seasonings, used 1/2 milk for the oil and grated my zuc. I've already passed the recipe on to 6 of my friends along with a fresh picked zuc and fresh garlic.... Very YUMMY........ A KEEPER......"

    richardmoderate User ID: 8418344 251807
    Reviewed Jul. 24, 2016

    "i loved it but my Quaker meeting said they preferred quiche-i used Parmesan and cheddar cheese-i liked the firmer texture (as opposed to the softer texture of quiche) cant please everyone-but i'll definitely make it again for myself"

    bicktasw User ID: 4201818 251782
    Reviewed Jul. 24, 2016

    "What a delicious way to use zucchini! I used vegetable oil instead of canola oil, 1 teaspoon of dried parsley flakes instead of fresh parsley, no garlic, 2 teaspoons of dried minced onion instead of fresh and I added the kernels from an ear of corn I had leftover. WOW!!! I'll be making this again for sure!!!"

    cookb4 User ID: 2576615 250657
    Reviewed Jul. 20, 2016

    "Delicious and easy! I used cheddar instead of parmesan, but I think any kind of cheese would be good. I added cooked bacon pieces, which my husband requested and liked."

    Jill - KY User ID: 5552402 250635
    Reviewed Jul. 19, 2016

    "I added Italian sausage and changed the cheese to cheddar. Family preferences. My son loved it so much I had to give the recipe to his wife. 1 daughter liked and 1 didn't. I liked it, but not as much as my son. I will probably make it again one day, just not real soon since my 1 daughter doesn't like it (VERY picky) and it's too much for 2 people."

    bookie1510 User ID: 6161861 250569
    Reviewed Jul. 17, 2016

    "We loved this. Used yellow squash instead of zucchini since the zucchini at the farmer's market were about baseball bat size. It was delicious. I might saute the onions next time--and there will be a next time soon."

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