Prep/Total Time: 30 mins | Servings: 6
It’s zucchini season, and we have so much excess! So, if you are looking for a new and different way to enjoy zucchini, then this recipe is perfect! Made with just a few simple ingredients (raid your pantry, and you’ll find there everything you need to make this recipe) with two simple steps and ready in under thirty minutes!
To make this pie more appetizing (it’s already is!), feel free to saute the onions and add some bell peppers. The aroma and colours of the sweet peppers enhance this pie a million times! Or skip these easy tricks and make this as is. Either way, this Zucchini Onion Pie is amazing.
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This pie turned out fabulous than I thought it’s gonna be. It’s incredibly easy and fast to throw together, and my family loved it! This recipe is surely a must and a keeper!
Ingredients
1/2 c. canola oil
3 Eggs
1 garlic clove, minced
1 tbsp minced fresh parsley
1 c. biscuit/baking mix
3 c. sliced zucchini
1 c. grated Parmesan cheese
1 small onion, chopped
1/4 tsp salt
1/8 tsp pepper
How to make Zucchini Onion Pie
Step 1: Place the eggs, Parmesan cheese, canola oil, minced fresh parsley, minced garlic clove, salt, and pepper in a large bowl. Stir well until combined. Add the zucchini, baking mix, and onion, then stir to incorporate.
Step 2: In a greased 9-inch deep-dish pie plate, pour the mixture. Place in a 350 degrees oven and bake for about 25 to 35 minutes or until the pie is lightly browned on top.
TIPS:
You can also make this recipe in a small 8-inch square baking dish or a 1-1/2 to 2 quarts souffle dish instead of a deep-dish pie plate. Just adjust the baking time as needed until the pie is lightly browned and the internal temperature of the eggs has reached 160 degrees.
Feel free to use basil or dill instead of parsley. If using dill, just use a tsp.
Nutrition Facts:
1 slice: 353 calories | 27g fat (5g saturated fat) | 104mg cholesterol | 627mg sodium | 18g carbohydrate (2g sugars, 1g fibre) | 9g protein.
Ingredients
- 1/2 c. canola oil
- 3 Eggs
- 1 garlic clove, minced
- 1 tbsp minced fresh parsley
- 1 c. biscuit/baking mix
- 3 c. sliced zucchini
- 1 c. grated Parmesan cheese
- 1 small onion, chopped
- 1/4 tsp salt
- 1/8 tsp pepper
Instructions
Step 1: Place the eggs, Parmesan cheese, canola oil, minced fresh parsley, minced garlic clove, salt, and pepper in a large bowl. Stir well until combined. Add the zucchini, baking mix, and onion, then stir to incorporate.
Step 2: In a greased 9-inch deep-dish pie plate, pour the mixture. Place in a 350 degrees oven and bake for about 25 to 35 minutes or until the pie is lightly browned on top.
Notes
You can also make this recipe in a small 8-inch square baking dish or a 1-1/2 to 2 quarts souffle dish instead of a deep-dish pie plate. Just adjust the baking time as needed until the pie is lightly browned and the internal temperature of the eggs has reached 160 degrees. Feel free to use basil or dill instead of parsley. If using dill, just use a tsp.
