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Zucchini Onion Pie

Name: Zucchini Onion Pie
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings.
Ingredients: 3 large 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

178 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

Updated: Oct. 06, 2022

We have a lot of zucchini on hand when it’s in season. This is a good and different way to use large amounts. —Lucia Johnson, Massena, New York

Ingredients

3 large 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

Directions

In a large bowl, whisk the first 7 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.

Test Kitchen Tips

If you don't have a deep dish pie plate, feel free to use a small baking dish (8-in. square) or a souffle dish (1-1/2 to 2 quarts). Reduce oven time as needed, baking until lightly browned and eggs have reached an internal temperature of 160 degrees.

For an easy swap-a-roo, use basil or dill in place of the parsley. Dill packs a punch, so you need only 1 teaspoon.

Nutrition Facts

1 slice: 353 calories, 27g fat (5g saturated fat), 104mg cholesterol, 627mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 9g protein.

Zucchini Onion Pie

Ingredients

Directions

Nutrition Facts

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