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

Zucchini Onion Pie Recipe

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4.5 101
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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


  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

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Reviewed Jan. 17, 2015

"This is the worst I've ever had and made. It was tasteless and the texture was horrible. Threw the entire "pie" out."

Reviewed Dec. 31, 2014

"I love this recipe. Passed it along to my sister and she raves about it too. This makes the regular rotation for Meatless Monday. The flavor is subtle but tasty and we serve it with a side of applesauce (strawberry applesauce is a favorite accompani). The only change I made to the recipe was shredding the zucchini to blend all the flavors together and obtain a smoother texture."

Reviewed Oct. 13, 2014

"This was very good, I didn't change a thing except I did dice up the zucchini. It turn out great."

Reviewed Sep. 3, 2014 Edited Sep. 4, 2014

"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."

Reviewed Aug. 31, 2014

"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!"

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