- 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
"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."
"I've made this recipe several times. It's a winner and that's why I keep coming back to it. Great for gatherings where you need a dish to pass. I've also done it with broccoli and cheddar cheese. Love recipes like this that are so versatile."
"I made this last week and it was terrific. I did make some changes after reading the reviews - I added an extra 1/2 cup biscuit mix - some Italian seasonings, used 1/2 milk for the oil and grated my zuc. I've already passed the recipe on to 6 of my friends along with a fresh picked zuc and fresh garlic.... Very YUMMY........ A KEEPER......"
"i loved it but my Quaker meeting said they preferred quiche-i used Parmesan and cheddar cheese-i liked the firmer texture (as opposed to the softer texture of quiche) cant please everyone-but i'll definitely make it again for myself"
"What a delicious way to use zucchini! I used vegetable oil instead of canola oil, 1 teaspoon of dried parsley flakes instead of fresh parsley, no garlic, 2 teaspoons of dried minced onion instead of fresh and I added the kernels from an ear of corn I had leftover. WOW!!! I'll be making this again for sure!!!"