Yumminess! Six years later, and this Zucchini Onion Pie is still our favorite! This delightful and versatile dish combines the mild, tender flavors of zucchini with the savory depth of onions, all enveloped in a rich, cheesy custard.
It’s a fantastic way to enjoy zucchini, especially during the summer months when it’s abundant, but it’s also a comforting vegetarian option that works year-round. Simple to make yet full of flavor, this pie has become a popular choice among home cooks for its satisfying taste and ease of preparation.
Why You’ll Love This Zucchini Onion Pie
Simple and Satisfying: With just a few ingredients, this pie comes together quickly and easily, making it perfect for busy weeknights or casual brunches.
Packed with Flavor: The combination of zucchini, onions, Parmesan cheese, and fresh herbs creates a savory and delicious dish.
Versatile: Serve it as a main course, a side dish, or even for brunch—it’s delicious any time of day.
Vegetarian-Friendly: A great option for vegetarians, this dish is filling and nutritious.
Ingredients You’ll Need
3 cups zucchini, cut into slices: Zucchini adds a tender texture and mild flavor, which pairs well with the other ingredients.
1 small onion, chopped: Provides a sweet, savory base to complement the zucchini.
1 cup baking mix for biscuits: Helps bind the ingredients together and gives the pie its structure. You can use a store-bought mix like Bisquick or make your own.
3 eggs: Adds richness and helps hold the pie together.
1 cup shredded Parmesan cheese: Adds a nutty, salty flavor that enhances the overall taste.
1/2 cup oil: Keeps the pie moist and gives it a wonderful texture. Olive oil or vegetable oil works well.
1 minced garlic clove: Adds a subtle aromatic flavor that enhances the savory notes.
Salt and pepper to taste: Essential for seasoning and bringing out the flavors.
1 tablespoon finely chopped fresh parsley: Adds a pop of color and a fresh, herbaceous note.
Ingredient Tips and Substitutions
Cheese Options: Swap the Parmesan with other cheeses like cheddar, mozzarella, or Gruyère for a different flavor profile.
Oil Alternatives: Use melted butter instead of oil for a richer flavor.
Add Extra Veggies: Mix in other vegetables like bell peppers, spinach, or tomatoes to add more variety and nutrition.
Herb Variations: Substitute parsley with fresh basil, thyme, or chives to change the flavor profile.
Gluten-Free Version: Use a gluten-free baking mix to make this dish gluten-free.
Instructions: How to Make Zucchini Onion Pie
Preheat Your Oven: Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish with butter or cooking spray to prevent sticking.
Prepare the Filling: In a large bowl, whisk together the eggs, Parmesan cheese, oil, chopped parsley, minced garlic, salt, and pepper until fully combined and smooth.
Add the Vegetables: Stir in the sliced zucchini and chopped onion until they are well-coated with the egg mixture.
Incorporate the Baking Mix: Gradually add the baking mix to the bowl, stirring until all the ingredients are evenly combined. The mixture should be thick and slightly sticky.
Pour into Pie Dish: Pour the mixture into the prepared pie dish, spreading it out evenly with a spatula to ensure even cooking.
Bake the Pie: Place the pie in the preheated oven and bake for about 30-35 minutes, or until the top is golden brown and the center is set.
Tip: Insert a toothpick into the center of the pie; if it comes out clean, the pie is ready!
Cool and Serve: Allow the pie to cool slightly for 5-10 minutes before slicing and serving. This helps the pie set and makes it easier to cut.
Serving Suggestions
Zucchini Onion Pie is incredibly versatile and can be served in many delicious ways:
With a Green Salad: Pair with a fresh mixed green salad dressed with a light vinaigrette to balance the rich flavors of the pie.
Roasted Potatoes: Serve alongside crispy roasted potatoes for added texture and heartiness.
Sautéed Vegetables: Complement the pie with a medley of sautéed vegetables like bell peppers, asparagus, or mushrooms.
Brunch Spread: Include this pie as part of a brunch spread with fresh fruit salad, crusty bread, and maybe a glass of mimosa.
Storage and Meal Prep Tips
Refrigeration: Store leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through.
Freezing: This pie can be frozen! Let it cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
Make-Ahead: Prepare the pie mixture up to 24 hours in advance and store it covered in the refrigerator. Pour into the pie dish and bake when ready to serve.
Creative Variations
Italian-Inspired: Add sun-dried tomatoes, fresh basil, and a handful of mozzarella for an Italian twist.
Spicy Kick: Mix in a pinch of red pepper flakes or a dash of hot sauce to add some heat.
Cheesy Upgrade: Top with extra shredded cheese (like cheddar or Gruyère) before baking for an extra cheesy crust.
Crust-Lovers: For a pie with a crust, line the pie dish with store-bought or homemade pie dough before pouring in the zucchini mixture.
Final Note
This Zucchini Onion Pie is a delicious, comforting dish that has become a favorite in many households, including mine! It combines the mild, tender flavors of zucchini with the savory notes of onion, garlic, and cheese, all baked into a satisfying pie.
Perfect for brunch, lunch, or dinner, this versatile pie is sure to impress your family and guests. Enjoy every bite of this deliciously simple recipe that you’ll want to make again and again!
Zucchini Onion Pie
Ingredients
- 3 cups zucchini sliced
- 1 small onion chopped
- 1 cup baking mix for biscuits
- 3 eggs
- 1 cup shredded Parmesan cheese
- 1/2 cup oil
- 1 clove garlic minced
- Salt and pepper to taste
- 1 tbsp fresh parsley finely chopped
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish.
- In a large bowl, whisk together the eggs, Parmesan cheese, oil, parsley, minced garlic, salt, and pepper until well combined.
- Stir in the sliced zucchini and chopped onion into the egg mixture.
- Gradually add the baking mix, stirring until the mixture is well combined.
- Pour the mixture into the prepared pie dish, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the center is set.
- Allow the pie to cool slightly before slicing and serving.