This savory Zucchini Pie is a delightful combination of tender zucchini, rich Parmesan cheese, and aromatic herbs, all baked into a golden, hearty dish. Perfect as a side or a light main course, this recipe is simple to make and packed with flavor. It’s a great way to enjoy fresh zucchini and makes for a satisfying addition to any meal.
📋 Ingredients
Main Ingredients:
- 3 large eggs
- 1 cup grated Parmesan cheese
- ½ cup canola oil
- 1 tablespoon minced fresh parsley
- 1 garlic clove, minced
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 3 cups zucchini, thinly sliced
- 1 cup biscuit or baking mix (such as Bisquick)
- 1 small onion, finely chopped
👩🍳 Instructions
Step 1: Preheat the Oven
- Preheat your oven to 175°C (350°F) .
- Lightly grease a 9-inch deep-dish pie plate with canola oil or non-stick spray.
Step 2: Prepare the Egg Mixture
- In a large mixing bowl, whisk together the eggs , Parmesan cheese , canola oil , parsley , minced garlic , salt , and black pepper until thoroughly combined.
Step 3: Add the Vegetables and Baking Mix
- Stir in the thinly sliced zucchini , chopped onion , and baking mix into the egg mixture.
- Gently fold everything together until the ingredients are evenly distributed and coated.
Step 4: Assemble the Pie
- Pour the zucchini mixture into the prepared pie plate, spreading it evenly with a spatula.
Step 5: Bake
- Place the pie plate in the preheated oven and bake for 25–35 minutes , or until the surface is golden brown and a knife inserted into the center comes out clean.
Step 6: Cool and Serve
- Remove the pie from the oven and let it cool for 5–10 minutes before slicing.
- Serve warm as a side dish or a light main course. Enjoy!
Tips for Success
- Zucchini Prep: Thinly slice the zucchini using a mandoline slicer or a sharp knife for even cooking. You can also pat the slices dry with a paper towel to remove excess moisture if needed.
- Cheese Variations: Swap Parmesan for cheddar, feta, or a blend of cheeses for a different flavor profile.
- Herb Substitutions: Use dried parsley (1 teaspoon) if fresh isn’t available. You can also add other herbs like thyme, oregano, or basil for extra flavor.
- Add-Ins: For a heartier pie, mix in cooked bacon bits, diced bell peppers, or sautéed mushrooms.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days . Reheat slices in the oven or microwave before serving.
- Freezing: Freeze individual slices in a freezer-safe container for up to 2 months . Thaw overnight in the refrigerator and reheat before serving.
Why You’ll Love This Recipe
This Zucchini Pie is a versatile and comforting dish that highlights the natural sweetness of zucchini while adding savory depth with Parmesan cheese and aromatic garlic. The baking mix creates a soft, slightly crispy crust that holds everything together beautifully. Whether you’re looking for a way to use up garden-fresh zucchini or simply craving something wholesome and delicious, this recipe delivers. Dive into this golden, cheesy pie and let it become a family favorite!
⏱ Time
- Preparation Time: 15 minutes
- Cooking Time: 25–35 minutes
- Cooling Time: 5–10 minutes
- Total Time: ~45–55 minutes
🍽 Servings:
6–8 servings
🔥 Calories (Approximate):
~220 kcal per serving (varies based on portion size and ingredients)
