Zucchini Onion Pie Recipe
- 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
- 1. 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.
Test Kitchen Tips
1 slice: 353 calories, 27g fat (5g saturated fat), 104mg cholesterol, 627mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 9g protein.
Reviews for Zucchini Onion Pie
"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!!!"
"Delicious and easy! I used cheddar instead of parmesan, but I think any kind of cheese would be good. I added cooked bacon pieces, which my husband requested and liked."
"I added Italian sausage and changed the cheese to cheddar. Family preferences. My son loved it so much I had to give the recipe to his wife. 1 daughter liked and 1 didn't. I liked it, but not as much as my son. I will probably make it again one day, just not real soon since my 1 daughter doesn't like it (VERY picky) and it's too much for 2 people."
"We loved this. Used yellow squash instead of zucchini since the zucchini at the farmer's market were about baseball bat size. It was delicious. I might saute the onions next time--and there will be a next time soon."
"This has a huge thumbs-up from us. We really liked the whole idea of the recipe.I did look at the reviews ahead of making it and liked the idea of adding bacon so I saut?ed the onion in two rashers of bacon before adding to mixture. I cooked it for the specified time and all but the center zucchini was cooked. Maybe I should have left it in a bit longer, but the top was crispy and looked great. All in all a very good recipe and I would definitely make it again.I even took a picture of it because it looked so good. Would be great to be able to share."
"I really enjoyed the flavor of this but I'm not sure about the consistency. I cooked for almost an hour and it was mushy, and nothing crust like from the baking mix. I will definitely make again as I did really enjoy the flavor."
"Made this several times now and is always a hit. Declared very tasty by all."
"I was in hog heaven. This was so good. I added bacon, cheddar cheese, along with the parmesan cheese, and added sliced tomatoes to the top. I diced my zucchini, but next time I may saut? along with onions as others have suggested."
"Tasty as a main dish or side"
"Great summertime way to use zucchini! Yummy!"
"My husband and I love this recipe. It's a great way to use extra zucchini in the summer, we made it all summer long!We did make several changes after the first time we made it. We chopped our zucchini instead of slicing so it blended in with the pie better. We added yellow squash as well and saut?ed the green and yellow squash with the garlic and onion first. We used Jane's Mixed Up Salt for more seasoning.I used a homemade bisquick mix and added that to the pie.Homemade Bisquick MixYields Approx. 3 cupsAdapted from http://kitchensimplicity.com2.5 cups flour2 Tbsp baking powder1 Tbsp. sugar1/2 tsp. salt1/2 cup butter or margarineMix together flour, baking powder, sugar and salt. Cut in butter until mixture is crumbly. Store in an airtight container for up to 6 weeks or in the freezer for longer storage.This is our new go to recipe for zucchini!!"
"Simple and Tasty is how I describe this speedy little recipe. I love how it makes it own crust as it bakes. baking time is right on. Perfect choice for breakfast. Lunch , dinner or as a side. Love the addition of the parm cheese. Only change I made was to grate the zucchini instead of slicing. Another nice plus its fairly inexpensive to prepare.JanieTaste of Home Volunteer Field Editor."
"I have made this for several years now - its a huge hit! However, not wanting to add all the fat calories from the 1/2 cup of oil I substitute skim milk - and it works just as well."
"Great dish! Added bacon sprinkles to the top! Will absolutely make it again!"
"This was delicious!! easy to put together."
"the onion is at the bottom of the recipe. "i small onion, chopped""
"where is the onion???"
"This is something that I will fix year-round. I live alone, and it makes a great week-long meal option as it rewarms wonderfully. I think that it would also freeze well. It's tasty, yummy, and with veggies or a salad makes a great meal. Yum!"
"I make another version of this every summer. I agree with maddydeh that it is bland made the way the recipe is written. I will tell how I changed the recipe to suit our tastes. Do not use Parm cheese. I use cheddar cheese---much tastier. Also I always add either cooked and crumbled bacon or cooked hot Italian sausage. Either will improve the flavor. I do not add garlic or parsley, either."
"This is fantastic! We sauteed our zucchini first and added green and red pepper, mushrooms, and prosciutto. We had extra filling after filling a deep dish pan and made 6 muffins. We baked it 30 minutes and topped it with parm cheese and crumbled bacon! It is to die for and I made sure I wrote down all the different stuff we did. VERY VERY GOOD. Thank you for sharing this!"
"easy to prepare, but my husband and I both thought it was bland tasting. Needs more flavor added to it. Will try it again with additional spices, maybe some red pepper....bacon would also go well in this."
"I was looking for a healthy zucchini recipe but the amount of oil canceled that out. Other than that this is a great way to use up some of my summer squash bounty!"
"This is a big hit with my friends and Family.The only thing that I did different was that I added a half a cup of Cheddar cheese"
"Great flavor! I'm always looking for new vegetable recipes and this one was a hit."
"Having an abundance of zucchini from my garden, I made this last night & my hubby loved it!! I made it basically as written with a few minor changes. I used the heart healthy bisquick and a little less than 1/2 c oil. I was afraid my hubby might like all the parm so I used 1/2 parm & 1/2 shredded cheddar. I love dill so I used about 1 tsp dill in place of the parsley. I sliced the zucchini & onion thin and baked about 5 minutes longer. This recipe is delicious and easy, definitely a keeper!! Thanks!!"
"It was just okay for me and my family. The taste was good and it was simple to prepare. I think if I did try it again I would chop up the zucchini."
"This is similar to the zucchini quiche I make. I do grate the zucchini and I also add along with Parmesan, Romano cheese, 1 tsp of oregano. Delicious..."
"This is the worst I've ever had and made. It was tasteless and the texture was horrible. Threw the entire "pie" out."
"I love this recipe. Passed it along to my sister and she raves about it too. This makes the regular rotation for Meatless Monday. The flavor is subtle but tasty and we serve it with a side of applesauce (strawberry applesauce is a favorite accompani). The only change I made to the recipe was shredding the zucchini to blend all the flavors together and obtain a smoother texture."
"This was very good, I didn't change a thing except I did dice up the zucchini. It turn out great."
"Absolutely one of the best recipes I have ever made. No changes needed. The inside is creamy, and the onion and zucchini cook up perfectly (no need to pre-cook as others suggested). It is a "pie", not a quiche, so ignore comments about it not being "eggy" enough--its not supposed to be! I would serve this to company, its that impressive."
"I have been making this recipe for years, and it is one of my favorites! I use 1/3 cup of light olive oil, instead of Canola, and dice the zucchini, instead of slicing, I like the texture better. I reduced the cheese to 3/4 Cup. It is wonderful, hot or cold!"
"Texture is a bit strange. I also would use less biscuit mix but probably won't make it again anyway."
"We loved it. I wasn't paying enough attention and put in 2 cups of biscuit mix so I added a cup of milk and baked it longer. Still turned out great. We loved it."
"I saw no reason to use 1/2 of oil, so I used 1/2 cup of egg whites, left out the salt and used Bisquick Heart Smart to make it a bit more healthy. It turned out amazing! The zucchini doesn't get mushy and the onions (I used a medium red onion) and garlic add great flavor."
"Made it based on some suggestions below. Still found it cake-like. I was expecting more of a frittata. I had made these alterations: precooked onion in the microwave, used 4 eggs, 1/4 c. oil, 1/4c milk. 1/2 t salt, 1/2t Italian seasoning and shredded the zuc.Next time, I will reduce the baking mix to 1/2c., as 1 c. is TOO much."
"this was very good, it's worth a try"
"I fixed this for dinner & it turned out perfectly! I made it according to recipe since it was the first time. It browned beautifully. Just before taking it out I added a sprinkle of cheese and a little grated nutmeg. It is definitely a do- again."
"A good use of zucchini. I did not have plain Bisquick on hand so used the garlic cheese biscuit mix. It was fantastic. Will defiantly make this again It Is A KEEPER."
"I made several changes to the recipe. I chopped a walla walla sweet, 1 zucchini, 1 container of fresh chopped baby portabella mushrooms, some red-yellow-and orange bell peppers with a slash of white wine and slow cooked in a cast iron pan about 5 minutes. I salted and peppered the veggie mix and added some red pepper flakes and dried Italian herbs. I cut some black forest ham into chunks and in a separate pan fried on high to brown and then added to the veggies.for the batter I cut the oil in 1/2 and added skim milk. I used only a 1/4 cup of parm cheese to add to the batter.then I used a pyrex baking pan 9"x11". I put the veggie & ham mix in first (use a slotted spoon so the liquid would not be included) and then the batter and pushed the batter down to mix more together with the veggies. then I mixed some shredded swiss and parm--about 1/4 all together and sprinkled over the top. the last thing I did was take some finely chopped green onions and scattered on top. I baked the dish a total of 35 minutes and checked at 25 and 30 to make sure it was not burning. I served it with avocado, tomato, and cilantro. super tasty."
"Love this recipe made it so many times when my boys were young, I had to make three to satisfy everyone. We moved and I misplaced the recipe. Was so happy to find it here. I did add shredded cheese on the top. Very yummy! Served it with a salad and meal was complete."
"This is an excellent recipe. My husband and I loved it. My husband said if I added some ham, it could be a complete meal!"
"Had made this recipe for years it was the best . Family loved it. At times would add ground beef to make it a meal. The only difference in this recipe is had 6 eggs. Wisfoodluv try adding more eggs then adding the cream. As far as time would go 25-35 mins is about right also. Oh!! precook the beef."
"something missing in this recipe-a liquid perhaps? I put in some cream, and it still took longer to cook the zucchini that the recipe said."
"I made this last night and it was so good! I cut the zucchini in matchsticks instead of slices and I only had 2 eggs but it turned out fine anyway. Also I cooked the onion in the microwave for a minute because I wanted it to be fully cooked. You could also add other veggies like tomatoes. I cut it into 4 pieces so for us it serves 4. I also put some reduced fat cheese on top. Definitely will make this again!"
"My Nana made this in the summer when zucchini was abundant, and it is a dish we still enjoy, even without a huge "farm" garden. It is especially nice to serve something my vegetarian daughter enjoys as much as we do."
"I think this might be good if you saute or cook the zucchini first. It was doughy and I have had better zucchini pies."
"Outstanding !!!!!! I'm a meat eater, but I would happily eat this anytime !!!!! My Grand Daughter was visiting so I tried this recipe.She had 2 helpings.This will definitely be repeated, possibly with broccoli, and or mushrooms and or spinach."
"took this to a cook out my son/daughter in law had..went over very well..and my son does not like zucchini!!!!! on his second helping..told him what he was eating..remark: give Diana(wife) the recipe!!! must have passed the taste test!!!"
"Best zucchini recipe ever. Made it according to recipe exactly,went heavy on the garlic and served it with pasta and italian sausage in red sauce with onions and peppers. dinner time home run ! Perfect replacement for garlic bread. This recipe is simple and you can use garden fresh ingredients. I can see making zucchini pie regularly in the future."
"I really enjoyed this recipe. The first couple times I made it, I added a can of mushrooms, and was quite pleased with that decision. However, I thought it was lacking a little bit of sweetness. This time I replaced the canola oil with applesauce. It was AMAZING!"
"I've made this many times. Sometimes I shred the zucchini and sometimes I slice it. I've noticed that it's more quiche-like when I shred, and drier and mor bready when I slice. Perhaps the fresher the zucchini, the higher the moisture content. Or maybe shredding vs. slicing makes the difference - who knows? I liked arlg's suggestion to sprinkle a little nutmeg on top. Tonight I have one in the oven with a little smoked paprika sprinkled on top. I also doubled the salt and pepper. We'll see how it turns out......."
"Have made something similar so know this will be good."
"It was okay, I would maybe make again because it gives a little variety to all the zucchini dishes we have at zucchini harvest time."
"This was delicious! I added fresh basil, and diced tomatoes and three cheeses, Asiago, Parmesan, and sheep's milk. Will make again! Also used grape seed oil."
"This pie was delicious. Made it according to the recipe and my family could not stop talking about how good it was."
"Because no liquid is added,as suspected this pie was a little dry. I did add canned mushrooms for some moisture. Still a bit dry. My family liked it though. Would make a frittata over this."
"Think I would add more biscuit mix next time. I added nutmeg on top and it tasted very good."
"the Zucchini Onion pie looks delicious. I am going to try it."
"I added cooked sausage and swiss cheese along with yellow squash and mushrooms,,,,,yummy !"
"I usually hate reviews given when changes have been made to a recipe, but my hubby is gluten sensitive so I had to adapt by using Pamela's gluten-free baking Mix. I also used crooked neck squash instead of zucchini because that's what I had. We really enjoyed this recipe. It was more 'bready' than I thought it would be (never made a 'pie' like this and I guess I was thinking it would be more eggy). I used 1/2 cup oil and it wasn't oily or dry - just right. I'm new to this sort of cooking and I confess I'm just not sure how this is supposed to be served tho...side dish? Main dish? I don't know...but we sliced some fresh tomatoes and a side of bacon and it was really delicious. Hubby cut them into squares and put a piece of tomato and a piece of bacon on it and popped it in his mouth. Would definitely make it again once I figure out how it should be served."
"I took suggestions from previous reviews & added sliced mushrooms to the zucchini for a total of 3 cups & used 1/3 c. Olive oil & 1/2 c. Freshly grated Parmesan cheese & 1/2 c. Great Value (Walmart brand) Fiesta Blend cheese. I also added half pkg (4 oz) of fully cooked chicken breast strips. Very good! Will be making again on a regular basis!"
"I make something similar to this. I press crescent rolls in the bottom and sides of dish and then spread a thin coat of mustard on to the crescent roll dough. I use mozzarella instead of parmesan cheese. The mustard gives it a little zing. I also don't use the baking mix."
"Can you freeze this recipe ?"
"I added diced ham to it. Leftovers will be great for breakfast."
"Made this again and used 1/3 cup oil; much better and less oily! Also made it with a combination of zucchini, green beans, wax beans, and mushrooms; all fresh and sliced. We liked it better with the combo of veggies than just the zucchini."
"This was the best zucchini recipe I have ever made! I will definitely be making this again. Went great with Italian pork chops"
"I've made it many times.I use gluten free bisquick.Perfect."
"Excellent recipe, easy to make, great taste. Will definitely make again and again."
"This was very good. I added some Italian seasonings as suggested by others and I shredded the zucchini. For those that found this watery, it is advisable to squeeze all the water that you can out of the zucchini before mixing with the other ingredients. Salt the zucchini first, let sit about 10 minutes then place on a clean towel and squeeze away. I baked at 375 for 30 minutes until the top was evenly browned."
"I am going to try this one for sure, but will also try it with broccoli and shredded parmesan. You could also mix in some cauliflower too and maybe shredded carrot. the possibilities are endless. A real keeper this one."
"Try taste of home's Buttermilk Biscuit Mix"
"Super tasty and received great reviews, even from the three men at the table. I took another reviewer's suggestion and added 1 tsp. of Italian Seasoning, and increased the salt just a bit. Also, I used olive oil because I did not have canola. It was great!"
"This is similarecipe that I haved used for years. The main difference is that the zucchini is shredded, instead of sliced. I will try it sliced next. I also put shredded cheddar in. Besides parmesan"
"can I use something other than biscuick baking mix so the whole thing will be made from scratch"
"This recipe was delicious! mine turned out at just the right consistency and the flavors were fabulous! my husband asked for seconds. This is best to eat while it is still hot from the oven. I used vegetable oil because I did not have canola oil."
"I do not care for zucchini much. BUT I'm changing my diet and want to incorporate more veggies in it, so decided i would try this. It is fantastic. Love it. Of course we all add our own tastes to it and my changes/additions are i whole onion thinly sliced (I have a mandolin) 5 sections of a head clove of garlic minced, italian seasoned bread crumbs. It is in the permanent recipe file. Thank you."
"Oh my gosh. This was so good. It was not dry like some reviews say. I did use Olive Oil as I had no canola oil and I did add 1 tsp of Italian seasoning. the only thing I would change is next time add a little more salt, but that is just our taste. I will definitely make this again. It would be really good as a light meal with a salad or as an appetizer when you have a party."
"This is tasteless. It needs many more seasonings. I can barely swallow it"
"I just made this and had a hard time sharing some with my sister. We both think this is a wonderful recipe."
"Great way to use up that garden zucchini-very flavorful!"
"I like to serve as an appetizer. I have made this twice in the last month. The taske is fantastic. I use fresh shredded parmesan, not the stuff from the spaghetti isle and the flavor is wonderful."
"This was so good and not dry at all. My family and friends didn't even leave a crumb!!! Will make again."
"This was so simple to make and it was so delicious. Made this for a block party and everyone loved it!! Will make again."
"Fast, easy and delicious! Great way to useall those Z's!"
"super recipe,easy and delicious"
"This recipe was so easy, and my family loved it. It'll definitely be a repeat in my kitchen!"
"There is definitely liquid missinge ....Would be better with say a cup or more of milk"
"Excellent! I've made this several times since I first found the recipe. Instead of using 1/2 cup of oil, I used about 1/3 cup. It's never been dry. Adding some diced,cooked ham gives it wonderful flavor."
"This recipe was excellent! It was moist and delicious. I will make it again."
"Husband and I both enjoyed this."
"After baking, the onions and zucchini were still a little crunchy. It was MUCH better when the leftovers were reheated. You could really taste the Parmesan cheese then. Next time, I'll cook the zucchini and onions a bit before putting this all together."
"This is very good and makes your kitchen smell really good while baking. I substituted a rounded teaspoon of dried Italian seasoning for the parsley, and I grated the zucchini and finely chopped the onion. This would even be good for a brunch."
"This recipe was excellent! Mine didn't come out dry as others reviewed. It was moist and delicious. I had to cook it 40 minutes instead of 35. It was so good that my company asked for the recipe!"
"Just baked this recipe. It was excellent I used grated zucchini instead We loved it was not to dry"
"This was excellent - I served it a side with grilled chicken, the whole thing went."
"The flavors were good, but it turned out dry. A big dollop of sour cream on top helped a lot!"
"I REVIEWED THIS RECIPE ONCE BUT I FOUND A WAY TO MAKE IT TASTE BETTER. IT WAS DRY SO I MADE A WHITE SAUCE AND PUT XTRA SHARP CHEDDAR CHEESE IN IT AND PUT THAT OVER THE pie. MADE IT MUCH EASIER TO EAT. THEN I DIDN'T HAVE TO THROW IT OUT. KIND OF LIKE A GRAVY. DONALEE2"
"Unexpectedly delicious but would like to knowthe nutritional information for this recipe"
"Just baked this recipe. It was excellent, reminded my husband of cornbread texture.I omitted the onion and salt (our preference), and I really loved it. I will make this again. Thanks, Lucia."
"I MADE THIS RECIPE TONIGHT. IT WAS A KIND OF DRY. WHEN I MIXED IT UP IT WAS SO THICK I PUT 2 MORE EGGS IN IT. I MAYBE SHOULD HAVE USED MILK TO THIN IT DOWN SOME. I BAKED IT FOR THE 35 MINUTES THEY SAID AND IT DIDN'T GET DONE. THE TASTE WAS GOOD. I WILL DO THINGS JUST A LITTLE DIFFERENT NEXT TIME. DONALEE2"
"I MADE THIS TONIGHT AND I BAKED IT FOR 35 MINUTES AND IT DIDN'T GET DONE. ALSO WHEN I MIXED IT UP IT WAS VERY THICK SO I ADDED 2 MORE EGGS. I THINK IT WOULD HAVE BEEN BETTER IF I HAD ADDED SOME MILK. THE TASTE WASN'T BAD IF IT HAD BEEN DONE. IT WAS A LITTLE DRY. I WILL MAKE IT AGAIN BUT WILL FIGURE SOMETHING OUT TO MAKE IT BETTER. MAYBE SOME CHEESE. DONALEE2"
"i found this to be very dry."
"The boss brought this to work to share so I had to come home and find the recipe! Very good."
"Great recipe. I didn't have any parm cheese or onions so I substituted cheddar cheese and just didn'y use any onions. Will definetely re-make with onions. I think they will be a much needed texture in this pie. Still very yummy though!"
"now THIS is a great recipe-a real keeper!"
"Made the recipe today, did not change a thing. We loved it and I will be making it again. This would be great for a luncheon with the ladies. We had coho salmon and cranberry sauce with it......."
"This was very quick and easy to make. I made the recipe exactly as written but threw some shredded cheddar jack cheese on the top for color.... probably a half cup. At 35 minutes of baking time, it was set except for the center so the next time I make it , I will probably bake for 40 to 45 minutes. It was tasty..... and NOT oily. Very good... thanks Lucia for the yummy recipe."
"Made exactly by recipe, wouldn't change a thing. Delicious and pretty."
"Liked it. Will add another egg next time and salt as directed.I wonder if it could be spread in 9x13 pan? Seemed awful "thick.""
"I, too, was nervous about the amount of oil it called for, in addition to the fat in the baking mix and the greased pie pan, but I made it anyway. The oil created a crisp crust, helped to "saute" the onions and zucchini while cooking, and crisped up some of the Parmesan cheese nicely, but it did bubble on the sides of the pan. Perhaps when I make it next time I will try reducing the oil by half and/or using milk in place of the other half. We did not find it dry at all, even after cooking it for 40 minutes and then letting it cool in the pan for another 10."
"Takes a little longer to bake than recipe states, especially if you want it more golden. Kids (3; ages 11, 8, 5) all liked this recipe. It's a keeper!"
"Very dry--would suggest cooking zucchini and onions first and then continue with the rest of the dish. Have a similar recipe which I prefer over this one."
"Tried this recipe. Used a whole large zucchini which was probably about 3 cups. Didn't have enough seasoning so I added herb de provance. Cut the oil to 2 tbsp and added an extra egg. Some fresh basil too. Instead of mincing garlic I grated it and two small fresh pearl onions from the garden. It took about 45 minutes to bake. Not bad at all. Maybe more salt or cheese."
"I'm wanting to make this recipe, but am thinking of adding some hamburger (lean)..cooked & drained to it. 1/2 C. Oil seems like a bit much...I'd only use 1/4 C. This weekend..Yes! Hmmmm..wonder how pork sausage (cooked & drained)would taste for brunch? Applesauce.....Yuck! This a savory fish. I think it would taste terrible !"
"Not rating yet. I am a former caterer. The 1/2 cup oil equals out to 1 Tbsp + 1 tsp per serving. This recipe serves 6. It seems like a lot but I would have to make it in order to see how much I would reduce the amount of oil or not. It may add additional flavor and moisture to the dish. Many of the recipes to make Bisquick biscuits call for no fat added to as little as 3 Tablespoons and as much as 1 cup for 2-3 cups of the mix.As for replacing the oil with applesauce, that may give a sweetness I am not looking for in a savory dish.Looking at the ingredient list I personally may not use that much oil. I will bake two and taste them side by side. One I will do as directed. The other my variation and report to you my evaluation. I do not usually use box mixes but I am curious. Hope this helps.I wonder if the folks who made felt that it tasted too oily?"
"Not rating this time but I've got a serious question. Is the recipe correct in reading "1/2 cup Canola Oil"?"
"We love zucchini so this recipes was definitely a must-try. One thing I hate is biting into a piece of undercooked onion. I grated the onion instead of chopping it. It allows for the onion flavor and insures it will cook completely."
"I made this for dinner yesterday It was great. Yes I will make it again & again."
"This sounds great for the over abundance of Zucchini. One additional thought, why add the oil? Could one not just add 'applesauce' and spray the top with Pam? That would cut the calories and 'brown' the top. Let me hear from you."
"WONDERFUL! WONDERFUL! WONDERFUL!! :-)"