Description
This Zucchini Onion Pie is a delicious, savory dish packed with fresh zucchini, onions, Parmesan cheese, and flavorful herbs. It’s light, cheesy, and perfect for breakfast, brunch, or a side dish for dinner. Made with simple ingredients and baked to golden perfection, this easy zucchini pie is a great way to enjoy fresh vegetables in a warm, comforting dish!
Ingredients
Scale
- 3 cups zucchini, sliced
- 1 small onion, chopped
- 1 cup baking mix for biscuits
- 3 eggs, beaten
- 1 cup shredded Parmesan cheese
- ½ cup oil
- 1 garlic clove, minced
- Salt and black pepper, to taste
- 1 tablespoon finely chopped fresh parsley
Instructions
-
Preheat the Oven
- Set your oven to 350°F (175°C).
- Lightly grease a 9-inch pie dish with oil or cooking spray.
-
Prepare the Ingredients
- Slice the zucchini and chop the onion.
- Mince the garlic and finely chop the parsley.
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Mix the Ingredients
- In a large mixing bowl, combine the zucchini, onion, baking mix, and Parmesan cheese.
- In a separate bowl, whisk the eggs.
- Add the eggs, oil, and minced garlic to the zucchini mixture.
- Stir in the parsley, salt, and black pepper, mixing well.
-
Pour and Bake
- Pour the batter into the greased pie dish.
- Bake for 35-40 minutes, or until the top is golden brown and set.
- Insert a toothpick into the center—if it comes out clean, it’s ready.
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Cool & Serve
- Let the pie cool for a few minutes before slicing.
- Garnish with extra fresh parsley and serve warm.
Notes
- For extra crispiness, sprinkle additional Parmesan on top before baking.
- Make it ahead: You can prepare the batter and refrigerate it for up to 24 hours before baking.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Wrap baked pie in plastic wrap and foil; freeze for up to 3 months.
- Serving Ideas: Enjoy with a side salad, roasted potatoes, or grilled chicken.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American