Zucchini Onion Pie
Total TimePrep/Total Time: 30 min.
- 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.
Test Kitchen Tips
Nutrition Facts1 slice: 353 calories, 27g fat (5g saturated fat), 104mg cholesterol, 627mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 9g protein.
Sep 25, 2019
This was just horrible. I had a hard time mixing it as it was too dry. The zucchini was good after cooking but everything else was aweful.
Sep 20, 2019
Such an easy recipe and a great way to use up that zucchini! I just added a little garlic powder and some shredded cheddar cheese on top.
Sep 16, 2019
Like everyone else, I had a super abundance of zucchini. When I saw this recipe I thought it sounded good, so I tried it. I loved it, but hubby was just so-so about it. Made it as written. I would make it again.
Sep 15, 2019
I have to say this was so wast and very quick. A delicious addition to any meal. Would highly recommend! Easy to adjust flavors too.
Sep 15, 2019
Awesome ???? Swiss Cheese would be a good addition ??
Sep 5, 2019
Everybody is looking for good zucchini recipes!! We've all got gardens full of them! My family liked this version.. I had no Parmesan so I used grated Mozzarella and nobody complained! I wasn't sure if the one cup of biscuit/baking mix meant just dry powder or all mixed up. It means POWDER. I added the dill seasoning and liked it very much!
Sep 2, 2019
My family absolutely loves this recipe, I have made 4 pies already this season with the zucchini that I have for my garden. The only thing I added was a half a cup of Swiss cheese. It's fabulous
Aug 13, 2019
love this, added red pepper
Aug 12, 2019
I’m a true zucchini lover! To be truthful, I made several change to the recipe... and it was delicious! I employed a ‘hack’ for the biscuit mix, using whole wheat flour and baking powder. I also was fresh out of eggs; being very familiar with vegan cooking, I did another hack, using three chia seed “eggs”. I used olive oil in place of canola oil, as I believe it to be much healthier. I love all the spices recommends in the recipe notes, so I used all three—dill, basil, and parsley. I cooked the pie for thirty minutes in a square, 8 1/2” copper pan. It was delicious! I had two servings. Thank you for a wonderful, yummy, and inspiring recipe! —Jaehne123
Aug 11, 2019
Rather than just follow the recipe to a tee, I like others tinkered with it a bit according to what I was craving for breakfast. This is a good base recipe to springboard into a more than satisfying meal. I added sweet Italian sausage, some Italian seasoning mix and an extra egg. I also blanched the zucchini before mixing in. My family loved it. Thank you for your recipe.