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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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4.5 131 122
Publisher Photo
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

Ingredients

  • 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

Directions

  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


Reviews for Zucchini Onion Pie

AVERAGE RATING
(123)
RATING DISTRIBUTION
5 Star
 (78)
4 Star
 (29)
3 Star
 (11)
2 Star
 (1)
1 Star
 (4)
MY REVIEW
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MY REVIEW
bicktasw
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!!!"

MY REVIEW
cookb4
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."

MY REVIEW
Jill - KY
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."

MY REVIEW
bookie1510
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."

MY REVIEW
britcook
Reviewed Jul. 15, 2016

"This has a huge thumbs-up from us. We really liked the whole idea of the recipe.

I did look at the reviews ahead of making it and liked the idea of adding bacon so I saut?ed the onion in two rashers of bacon before adding to mixture. I cooked it for the specified time and all but the center zucchini was cooked. Maybe I should have left it in a bit longer, but the top was crispy and looked great. All in all a very good recipe and I would definitely make it again.
I even took a picture of it because it looked so good. Would be great to be able to share."

MY REVIEW
revmo
Reviewed Jul. 15, 2016

"I really enjoyed the flavor of this but I'm not sure about the consistency. I cooked for almost an hour and it was mushy, and nothing crust like from the baking mix. I will definitely make again as I did really enjoy the flavor."

MY REVIEW
karstv
Reviewed Jul. 13, 2016

"Made this several times now and is always a hit. Declared very tasty by all."

MY REVIEW
walkerjo
Reviewed Jun. 25, 2016

"I'very made twice this month. Good for breakfast or dinner. Thanks."

MY REVIEW
SKathleen
Reviewed Jun. 17, 2016

"This is the second time I have made this Zucchini Onion Pie. Can't wait to serve it to company. The only thing I changed was to add some Red Pepper Flakes to add just a little spice. So easy and so good."

MY REVIEW
werthan
Reviewed Jun. 9, 2016

"I was in hog heaven. This was so good. I added bacon, cheddar cheese, along with the parmesan cheese, and added sliced tomatoes to the top. I diced my zucchini, but next time I may saut? along with onions as others have suggested."

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