- 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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I've made this many times. Sometimes I shred the zucchini and sometimes I slice it. I've noticed that it's more quiche-like when I shred, and drier and mor bready when I slice. Perhaps the fresher the zucchini, the higher the moisture content. Or maybe shredding vs. slicing makes the difference - who knows? I liked arlg's suggestion to sprinkle a little nutmeg on top. Tonight I have one in the oven with a little smoked paprika sprinkled on top. I also doubled the salt and pepper. We'll see how it turns out.......
Have made something similar so know this will be good.
It was okay, I would maybe make again because it gives a little variety to all the zucchini dishes we have at zucchini harvest time.
This was delicious! I added fresh basil, and diced tomatoes and three cheeses, Asiago, Parmesan, and sheep's milk. Will make again! Also used grape seed oil.
This pie was delicious. Made it according to the recipe and my family could not stop talking about how good it was.