Zucchini Onion Pie

Total Time

Prep/Total Time: 30 min.


6 servings

Updated: May. 22, 2024
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


  • 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


  1. 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.