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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4.5 135 126
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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.
Originally published as Zucchini Onion Pie in Taste of Home August/September 2012, p79

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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."

britcook User ID: 5280551 250492
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."

revmo User ID: 116376 250482
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."

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