- 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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"This was very good, I didn't change a thing except I did dice up the zucchini. It turn out great."
"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."
"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!"
"Texture is a bit strange. I also would use less biscuit mix but probably won't make it again anyway."
"We loved it. I wasn't paying enough attention and put in 2 cups of biscuit mix so I added a cup of milk and baked it longer. Still turned out great. We loved it."