- 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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"Having an abundance of zucchini from my garden, I made this last night & my hubby loved it!! I made it basically as written with a few minor changes. I used the heart healthy bisquick and a little less than 1/2 c oil. I was afraid my hubby might like all the parm so I used 1/2 parm & 1/2 shredded cheddar. I love dill so I used about 1 tsp dill in place of the parsley. I sliced the zucchini & onion thin and baked about 5 minutes longer. This recipe is delicious and easy, definitely a keeper!! Thanks!!"
"It was just okay for me and my family. The taste was good and it was simple to prepare. I think if I did try it again I would chop up the zucchini."
"This is similar to the zucchini quiche I make. I do grate the zucchini and I also add along with Parmesan, Romano cheese, 1 tsp of oregano. Delicious..."
"This is the worst I've ever had and made. It was tasteless and the texture was horrible. Threw the entire "pie" out."
"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."