We have a lot of zucchini on hand when it’s in season. This is a good and different way to use large amounts. —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!

Way better than I thought it would be! I was looking for new ways to use up Zucchini and this recipe is a keeper. I did make a few changes:  cilantro instead of parsley (because it is what I had on hand); homemade biscuit mix (no Bisquik on hand); carmelized onions (needed to use some up already in frig); and cubed ham (needed used up from freezer; thawed in microwave ).  Amazing!  Will make this again as it is super yummy.

Delish!  This recipe is a fabulous starting point.  I made this for dinner so I started by browning a pound of mild Italian sausage then added the onion, garlic, and zucchini to saute.  I switched the oil for milk then discovered too late I accidentally use pancake mix instead of Biscuick.  Out of the park winner!  It's 6 months away and I'm already thinking how great this will be for Christmas morning.  Won't change a thing.  Sorry about all the changes I made, but I don't regret them!

This recipe is delicious!!  Made it exactly as written and everyone loved this pie!!
Making two tomorrow in fact!!

This is very similar to. Pillsbury grand prize winner back in the 70’s or early 80’s.  My mother typed it up on an index card and sent it to me and we’ve enjoyed this for many years.  Sometimes I add ham chunks so that my husband can feel like it’s a “complete” meal, but it is also a complete meal without it in my opinion!!  We love this!

One of the best recipes on TOH.  No need to change anything, comes out perfectly.

Made this today, following recipe exactly, and it was excellent.

This was delicious, an easy frittata-like meal that's great for brunch or even supper. It's quick, tasty and flavorful. I shredded my zucchini since I had some frozen that I needed to use from my garden. I thawed and drained it first. The smaller shred made it a little more disguised for my picky hubby, who really liked this dish. I added a 1/2# of breakfast sausage (browned, crumbled) that I needed to use up and added the onion towards the end of browning the sausage to soften it a little. I added maybe 1/4c of olive oil instead of 1/2 cup since I was also using sausage. Otherwise, made as directed and really loved it. This dish is endlessly customizable. It's tender & moist but has a texture that holds together. I used a 9" cast iron skillet to bake.

Very simple and easy recipe to put together. Did saute zucchini and onion 1st. Also subbed milk for the canola oil (the oil did not sound appetizing at all). A very easy recipe to tweak with different herbs and cheeses.  Thank you Lucia!

this was so good. I read the reviews and decided to saute the onions and add bell peppers.
 Family ate it all. Next time I'll make 2

This is outstanding!  I love to cook and never had a good zucchini side dish recipe.   I sautéed the onions and garlic first in a bit of olive oil.  I used a mandolin to slice the zucchini thin and salted a bit to draw out moisture,  patted dry.  Otherwise followed exactly and it was a huge hit!  Will be my new obsession!

My family and I loved this recipe!  I made a double recipe in a 9X13 pan for a family party. I didn’t have enough biscuit mix so I subbed in half of what I needed with jiffy cornbread mix and used fresh thyme I had on hand instead of parsley. It’s turned out so well!  Delicious!  Everyone loved it!  I will definitely make again.

Make this today. Turned out great!! Used a combination of parietal and cheddar. I had it for breakfast. DELICIOUS!!

Yeah.. This is pretty amazing. I found it last year and make it all the time.

I have never given a bad review before, so this is a first.  I agree with Liz997.  This was really bad.  I read through the comments and added some Italian sausage, browned the onions and then added the garlic.  I used milk instead of the oil, also. It looked  exactly as the photo.  Neither my husband nor I were able to eat this.

It’s rare I give a recipe a 1-star rating. After the first bite, it went directly into the garbage. I followed the recipe exactly and it was dry and tasteless. Were your test kitchens closed the day you got this recipe? Maybe due to bad weather or something? 😉 It was truly horrific.

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 been making this for a few years and it comes out perfect every time. I recently blanched and froze sliced zucchini from my sister's garden. She gave me so many I didn't want them to go to waste. Can I use frozen zucchini for this recipe? Should I defrost it first and pat dry? Wondering if anyone had success using frozen zucchini.

My mother in law has been making this pie for me for years. I could never get it to taste like hers until I realized that this pie needs to cool and chill overnight. It is one of those dishes that is better the next day.. 100% delicious :)

The mixture is very thick but don’t be tempted to add liquid.  It’s great, and so easy, as is!

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!!

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.

Loved the recipe.  Used a 9\" regular glass pie plate. Added some herbed panko bread crumbs to the top of the pie and more parmesan and garlic powder to the pie too prior to baking.  Needed 35 mins.

https://videodam.tmbi.com/wp-content/uploads/2018/06/VD158875_061917_H.mp4

Whip up this thick fluffy pie filled with zucchini onions cheese and herbs

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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