Yumminess! 6 years later, and this is still our favorite!

The fusion of delicate zucchini and aromatic onions encased in a flaky pie crust makes the Zucchini Onion Pie a treat for the senses. A heartwarming dish, it’s the perfect ode to summer’s zucchini bounty, yet is versatile enough to charm taste buds all year round. While the dish’s ancestry remains shrouded in mystery, its place in the hearts of culinary enthusiasts is undeniable for its sheer simplicity and palatable prowess.

For a perfectly harmonized meal, serve it alongside a vibrant green salad drizzled with a zesty vinaigrette. The salad’s fresh crunch beautifully offsets the pie’s creamy richness. Looking for more? Roasted spuds or a mix of stir-fried veggies can further elevate your dining experience. And if brunch beckons, accompany your slice with a refreshing fruit salad and some freshly baked bread.

Zucchini & Onion Pie Delight


3 cups zucchini, finely sliced

1 petite onion, finely chopped

1 cup ready-to-use biscuit baking mix

3 wholesome eggs

1 cup Parmesan cheese, finely shredded

1/2 cup fragrant oil

A clove of garlic, minced to perfection

Season with salt and freshly ground pepper

A sprinkle of fresh parsley, finely chopped


1. Heat your oven to a cozy 375°F (190°C) and prep a 9-inch pie dish with a light greasing.

2. In a spacious mixing bowl, unite the eggs, Parmesan cheese, oil, parsley, garlic, and seasonings. Blend them into a smooth ensemble.

3. Fold in the zucchini slices and the onion, ensuring they’re well immersed.

4. Now, stir in the baking mix, melding it seamlessly with the veggies.

5. Transfer this lush mixture to the pie dish, smoothing out its surface.

6. Let it bake for about 30-35 minutes, watching for a sun-kissed top and a firm middle.

Once out of the oven, allow it to rest a bit before you unveil its slices.

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