Zucchini Onion Pie Recipe

4.5 139 130
Zucchini Onion Pie Recipe
Zucchini Onion Pie Recipe photo by Taste of Home
Publisher Photo

Zucchini Onion Pie Recipe

Read Reviews
4.5 139 130
Publisher Photo
We get a lot of zucchini when it's in season. This is a good and different way to use the excess. —Lucia Johnson, Massena, New York
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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
  • 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.
  • Originally published as Zucchini Onion Pie in Taste of Home August/September 2012, p79

    Nutritional Facts

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

    • 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
  • 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.
  • Originally published as Zucchini Onion Pie in Taste of Home August/September 2012, p79

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    Reviews forZucchini Onion Pie

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    MY REVIEW
    MelissaBakesCupcakes User ID: 7360448 268974
    Reviewed Jul. 4, 2017

    "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!"

    MY REVIEW
    silverscribler User ID: 2332391 268932
    Reviewed Jul. 3, 2017

    "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."

    MY REVIEW
    devonitz1 User ID: 5693225 266024
    Reviewed May. 16, 2017

    "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."

    MY REVIEW
    pattednajoann User ID: 3549156 259482
    Reviewed Jan. 9, 2017

    ""My granddaughter that hates ALL veggies, requests this pie. She says that if you call it pie, then it has to be good! She also loves spinach brownies (a breakfast casserole), for the same reason!! Gotta love em!!""

    MY REVIEW
    JCV4 User ID: 628113 255323
    Reviewed Oct. 12, 2016

    "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."

    MY REVIEW
    stregawoman User ID: 6915242 252934
    Reviewed Aug. 20, 2016

    "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."

    MY REVIEW
    carolmariezane User ID: 4883006 252141
    Reviewed Aug. 2, 2016

    "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......"

    MY REVIEW
    richardmoderate User ID: 8418344 251807
    Reviewed Jul. 24, 2016

    "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"

    MY REVIEW
    bicktasw User ID: 4201818 251782
    Reviewed Jul. 24, 2016

    "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!!!"

    MY REVIEW
    cookb4 User ID: 2576615 250657
    Reviewed Jul. 20, 2016

    "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."

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