- 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 forZucchini Onion Pie
"Very few adjustments,cut zucchini slices smaller,might just have to buy fresh zucchini in the winter just for pie,also added a few wild mushrooms,saut?ed because I had them was very good."
"The flavor was homey & delicious, the texture was tender and soft. I sweated the onions, added red pepper flakes, shredded the zucchini & added an extra half a cup of biscuit mix. Other than those small changes, I put it together just as it is written. What a great veggie dish to serve with a meal. You could change this up and add whatever you like with regards to veggies (mushrooms) or spice (Italian). This is going to be on my table often since zucchini Is something everyone has a lot of! Definately brown the onions!"
"I'm sure this will be a 5 star recipe. I thought I'd add some tomatoes, onion, garlic and basil I roasted in the oven with olive oil and salt and pepper. I think that will put it over the top. Also I have both parsley and basil growing in a pot. If I add both will that be a mistake?"
"This is delicious! I discovered that leftovers are fantastic topped with a fried egg and some salsa!"
"This is absolutely delicious!!! Zucchini & onions are my favorite veggies and I love getting them fresh from the farmers market. I made a few slight adjustments based on other reviews: shredded my zucchini first, tossed it with some salt to draw out moisture then let it sit draining in a colander while I prepared the other ingredients. I saut?ed the onion til just slightly brown because I like the flavor it gives, and then added the minced garlic (2 cloves) to the skillet just to soften. I used fresh dill & chives since I didn't have fresh parsley, added a few shakes of hot sauce & crushed red pepper flake and some Italian seasoning. Replaced 1/2 the oil with almond milk, and half the grated parm w/extra sharp Cabot cheddar. Squeezed excess moisture from zucchini before adding it to the mixture. Turned out fantastic!"
"good recipe. Husband liked it enough to eat the left overs, so that tell me a lot. I did think it was a little dry which is why I gave it a 4. I also shredded the zucchini as someone else suggested. However, it was good."
"I love this "pie"! I have made it per the original recipe with oil and 1 cup baking mix and per the reviews with milk instead of oil and a little more baking mix. Both ways end up tasting great. The only changes I make are to use shredded zucchini instead of sliced and a generous 1 tsp of Italian seasoning instead of parsley. I use any shredded cheese I have on hand, usually an Italian blend. I also add a little bit of cayenne pepper (less than 1/4 tsp) or hot sauce (a few shakes) for just a hint of spice. I have found that it takes about 40-45 minutes to cook and brown up nicely. If using shredded zucchini, make sure to squeeze most of the moisture out with paper towel before adding it to the bowl."
"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."