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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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4.5 121
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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

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 equals 353 calories, 27 g fat (5 g saturated fat), 104 mg cholesterol, 627 mg sodium, 18 g carbohydrate, 1 g fiber, 9 g 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
(112)
RATING DISTRIBUTION
5 Star
 (67)
4 Star
 (28)
3 Star
 (12)
2 Star
 (1)
1 Star
 (4)
MY REVIEW
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MY REVIEW
Reviewed Dec. 28, 2015

"Tasty as a main dish or side"

MY REVIEW
Reviewed Dec. 13, 2015

"Great summertime way to use zucchini! Yummy!"

MY REVIEW
Reviewed Dec. 10, 2015

"My husband and I love this recipe. It's a great way to use extra zucchini in the summer, we made it all summer long!

We did make several changes after the first time we made it. We chopped our zucchini instead of slicing so it blended in with the pie better. We added yellow squash as well and saut?ed the green and yellow squash with the garlic and onion first. We used Jane's Mixed Up Salt for more seasoning.
I used a homemade bisquick mix and added that to the pie.
Homemade Bisquick Mix
Yields Approx. 3 cups
Adapted from http://kitchensimplicity.com
2.5 cups flour
2 Tbsp baking powder
1 Tbsp. sugar
1/2 tsp. salt
1/2 cup butter or margarine
Mix together flour, baking powder, sugar and salt. Cut in butter until mixture is crumbly. Store in an airtight container for up to 6 weeks or in the freezer for longer storage.
This is our new go to recipe for zucchini!!"

MY REVIEW
Reviewed Sep. 20, 2015

"Simple and Tasty is how I describe this speedy little recipe. I love how it makes it own crust as it bakes. Baking time is right on. Perfect choice for Breakfast. Lunch , Dinner or as a side. Love the addition of the parm cheese. Only change I made was to grate the zucchini instead of slicing. Another nice plus its fairly inexpensive to prepare.

Janie
Taste of Home Volunteer Field Editor."

MY REVIEW
Reviewed Aug. 17, 2015

"I have made this for several years now - its a huge hit! However, not wanting to add all the fat calories from the 1/2 cup of oil I substitute skim milk - and it works just as well."

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