We get a lot of zucchini when it's in season. This is a good and different way to use the excess. &mdash;Lucia Johnson, Massena, New York

Zucchini Onion Pie

eggs

Parmesan cheese

canola oil

parsley

garlic clove,

salt

pepper

zucchini

biscuit/baking mix

onion,

Being an Italian American and growing our own zucchini, I just made this pie twice within 24 hours! I made it for Father’s Day for my guests and it was gone within a matter of minutes! The ingredients were a perfect blend and very tasty! With not enough leftovers from Father’s Day, I decided to make it again for ourselves!

Omg this so good.  I add bacon and red pepper after sautéing for a bit.  I also followed Elizabeth’s lead and sprinkled parmigiana cheese and panko bread crumbs.

This was so dang good!   Added 1/2 c chopped red pepper and sauteed it with onion for 4 min. before adding to mixture.   It came out exactly as pictured and was delicious!  Definitely a  keeper!

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.......

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.

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!

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!!

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.

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.

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!

We really enjoyed this recipe and will fix it many times in the future!!  I took the suggestion about the basil (2 tsp) & dill (3/4 tsp) and was quite pleased.  This is a recipe that one can come up with so many variations and it will be good. The addition of 1/2 chopped green pepper and topped with Mexican 4-cheeses tasted great!  Thanks for such a great recipe!!

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 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.

The flavor was homey & delicious, the texture was tender and soft. I sweated the onions, added red pepper flakes, shredded the zucchini & added an extra half a cup of biscuit mix.  Other than those small changes, I put it together just as it is written.  What a great veggie dish to serve with a meal.  You could change this up and add whatever you like with regards to veggies (mushrooms) or spice (Italian).  This is going to be on my table often since zucchini Is something everyone has a lot of!  Definately brown the onions!

There is definitely liquid missinge ....Would be better with say a cup or more of milk

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!!

Ok, but could you are Hamburg to this????

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.

This pie was delicious. Made it according to the recipe and my family could not stop talking about how good it was.

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 an easy and delicious way to use up all the zucchini that is growing right now in my garden.  I sauteed the onions, before I add them to the batter.  My husband said that it is a keeper.

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!!!

zucchini onion pie

Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 6

Author : Taste of Home

Ingredients

Instructions

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