If you’re looking for a deliciously comforting dish that balances fresh garden flavors with a savory, cheesy crust, this Zucchini Onion Pie Recipe is an absolute must-try. It’s simple enough for a weeknight dinner yet impressive enough for guests, capturing the tender sweetness of zucchini and onions perfectly melded with the richness of Parmesan and a light, flaky base. Whether you’re a seasoned home cook or just diving into veggie-based pies, this recipe never fails to impress with its vibrant colors and mouthwatering taste.
Ingredients You’ll Need
Gathering the right ingredients is key to making this Zucchini Onion Pie Recipe truly shine. Each element is thoughtfully selected to create a harmonious blend of flavors and textures that make every bite satisfying. From the fresh zucchini’s moisture to the sharpness of Parmesan cheese, these components come together effortlessly.
- 3 cups zucchini, thinly sliced: Adds moisture and a mild, fresh flavor that’s the star of the pie.
- 1 small onion, finely chopped: Brings a subtle sweetness and depth as it bakes.
- 1 cup biscuit baking mix (like Bisquick): Serves as the light, fluffy base, helping the pie set perfectly.
- 3 eggs: Act as the binding agent to hold all ingredients together firmly.
- 1 cup shredded Parmesan cheese: Adds a salty, nutty richness that elevates the dish.
- 1/2 cup oil (vegetable or olive oil): Keeps the pie moist with a hint of richness and improves texture.
- 1 clove garlic, minced: Infuses a subtle aromatic punch without overpowering the vegetables.
- Salt and pepper, to taste: Essential seasonings to balance and highlight all flavors.
- 1 tbsp fresh parsley, finely chopped: Adds a fresh, herbaceous note and makes the pie look extra inviting.
How to Make Zucchini Onion Pie Recipe
Step 1: Prepare Your Oven and Pie Dish
Begin by preheating your oven to 350°F (175°C), which ensures even baking from the start. Grease a 9-inch pie dish thoroughly so that the pie will come out cleanly and develop a lovely crust without sticking.
Step 2: Combine the Fresh Vegetables
In a large bowl, toss together the thinly sliced zucchini, finely chopped onion, minced garlic, and fresh parsley. This fresh vegetable mixture is the vibrant heart of your pie, bursting with natural sweetness and flavor.
Step 3: Mix the Binding Ingredients
In a separate bowl, whisk the eggs until smooth. Then, mix in the biscuit baking mix, oil, Parmesan cheese, salt, and pepper. This creamy, cheesy mixture will coat the vegetables and bake into a firm but tender filling that holds beautifully.
Step 4: Combine Wet and Dry Ingredients
Pour the egg and baking mix mixture over the vegetables and stir thoroughly so every slice of zucchini and bit of onion is generously coated. This step ensures each bite has the perfect balance of creamy texture and fresh veggies.
Step 5: Transfer to Pie Dish and Even Out
Pour the full mixture into your greased pie dish, spreading it evenly with a spatula to create a uniform thickness for even baking. This helps your pie cook consistently and develop an appetizing golden top.
Step 6: Bake to Perfection
Bake for 35 to 40 minutes, or until the pie’s top looks golden brown and the center is set. You’ll see the edges slightly pull away from the pan, signaling it’s perfectly cooked, with a savory aroma filling your kitchen.
Step 7: Cool Slightly and Serve
Allow the pie to cool just a bit before slicing. This resting time helps it firm up, making serving neat slices easy. Enjoy it warm or at room temperature for maximum flavor and comfort.
How to Serve Zucchini Onion Pie Recipe
Garnishes
Add a sprinkle of freshly chopped parsley or a light dusting of Parmesan right before serving to brighten the look and enhance the savory flavors. A dollop of sour cream or a drizzle of herbal olive oil also makes for a lovely finishing touch.
Side Dishes
Pair this pie with a crisp green salad dressed with a tangy vinaigrette to balance the richness. Roasted tomatoes or a light vegetable soup complement the pie well, rounding out a wholesome and satisfying meal.
Creative Ways to Present
Slice the pie into rustic wedges and serve on a wooden board for a cozy, inviting look. You could also cut it into smaller squares for a delightful appetizer at gatherings or wrap slices in warm flatbreads with some leafy greens for a tasty portable lunch.
Make Ahead and Storage
Storing Leftovers
Leftover zucchini onion pie can be stored in an airtight container in the refrigerator for up to 3 days. Keep the pie covered well to maintain moisture and prevent it from absorbing other fridge odors.
Freezing
To freeze, wrap the pie tightly with plastic wrap followed by foil to protect it from freezer burn. It can be kept frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating.
Reheating
Reheat slices in a preheated oven at 325°F (160°C) for about 15 minutes or until warm throughout. Avoid microwaving to keep the crust from becoming soggy and to preserve the texture that makes this pie so beloved.
FAQs
Can I use a different cheese instead of Parmesan?
Absolutely! While Parmesan gives a distinctive nutty flavor, you can swap it for sharp cheddar, Gruyère, or even feta for a slightly different but delicious twist on the original pie.
Do I need to peel the zucchini?
There’s no need to peel the zucchini. The skin adds color, nutrients, and texture, making the pie more visually appealing and texturally interesting.
Can I make this pie vegan?
You can substitute eggs with flax eggs and use vegan cheese alternatives. Choosing a plant-based biscuit mix will help keep the dish entirely vegan while still maintaining a great texture and flavor.
Is this pie suitable for freezing after baking?
Yes, the Zucchini Onion Pie Recipe freezes well. Just make sure it’s cooled completely before wrapping it tightly to avoid freezer burn and preserve freshness.
How can I reduce the oil if preferred?
You can cut down the oil a bit or use a cooking spray in the pie dish and a lighter drizzle of oil in the mixture. This will reduce fat but keep the pie moist and flavorful.
Final Thoughts
This Zucchini Onion Pie Recipe quickly becomes a beloved staple because it’s easy, flavorful, and wonderfully versatile. Whether you serve it for brunch, lunch, or a comforting dinner, it always delights the senses and brings a bit of homemade joy to any table. Grab your ingredients, roll up your sleeves, and enjoy making this fresh-from-the-garden classic your own!
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Zucchini Onion Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 slices
- Category: Savory Pie
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This savory Zucchini Onion Pie is a delicious and hearty dish combining thinly sliced zucchini, finely chopped onion, and a flavorful mixture of eggs, biscuit baking mix, Parmesan cheese, and herbs. Baked to a golden brown, this pie makes a perfect appetizer, side dish, or light meal that can be enjoyed warm or at room temperature.
Ingredients
Vegetables
- 3 cups zucchini, thinly sliced
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tbsp fresh parsley, finely chopped
Wet Ingredients
- 3 eggs
- 1/2 cup oil (vegetable or olive oil)
Dry Ingredients
- 1 cup biscuit baking mix (like Bisquick)
- 1 cup shredded Parmesan cheese
- Salt and pepper, to taste
Instructions
- Preheat and prepare pie dish: Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish thoroughly to prevent sticking and ensure even baking.
- Combine vegetables: In a large bowl, mix the thinly sliced zucchini, finely chopped onion, minced garlic, and fresh parsley until well combined to distribute flavors evenly.
- Mix wet and dry ingredients: In a separate bowl, whisk the eggs until smooth. Then add the biscuit baking mix, oil, shredded Parmesan cheese, salt, and pepper, and stir until the mixture is well blended.
- Combine vegetable and batter mixtures: Pour the wet mixture over the vegetables in the large bowl, stirring thoroughly to coat all the vegetables evenly with the batter.
- Pour into pie dish: Transfer the combined mixture into the greased pie dish and spread it out evenly for uniform baking.
- Bake: Place the pie dish into the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown and the center is set.
- Cool and serve: Remove the pie from the oven and allow it to cool slightly before slicing into six portions. Serve warm or at room temperature as desired.
Notes
- You can substitute vegetable or olive oil depending on your flavor preference and dietary needs.
- For a gluten-free version, use a gluten-free biscuit mix instead of the regular baking mix.
- Finely slicing the zucchini helps prevent excess moisture from making the pie soggy.
- The pie can be served warm or at room temperature, making it versatile for different occasions.
- Adding fresh herbs like parsley enhances the flavor but you can also experiment with thyme or basil.
