Zucchini Onion Pie

This Zucchini Onion Pie is a celebration of simplicity and seasonal freshness baked into a savory, crustless quiche-like dish. It combines the tender sweetness of zucchini with the rich nuttiness of Parmesan cheese and a light, fluffy egg base for a comforting yet elegant pie.

The subtle flavors of garlic, parsley, and onion gently perfume each bite, while the biscuit mix binds everything together with a soft, satisfying texture.

Whether served warm as a brunch centerpiece or chilled as a make-ahead lunch, this pie is an honest reminder that humble garden vegetables, when treated with care, can shine with surprising depth and grace.

Why People Will Love This Zucchini Onion Pie Recipe:

Wholesome Simplicity: This recipe transforms everyday ingredients into a comforting and satisfying dish without the need for complex preparation or hard-to-find components.

Vegetable-Forward Comfort Food: The tender zucchini and sweet onion bring freshness and moisture, while the cheesy, egg-based filling offers a rich, quiche-like texture that’s both hearty and nourishing.

Customizable Flavor Profile: The base is flexible—swap herbs, adjust seasoning, or mix in additional vegetables to make it your own. It can suit a variety of dietary preferences and flavor cravings.

Perfect Balance of Texture and Flavor: Crispy edges, a golden top, and a soft, custardy center create a delightful mouthfeel in every bite, complemented by the savory sharpness of Parmesan and the mellow aroma of garlic and herbs.

Ideal for Any Meal of the Day: Whether served warm for brunch, packed cold for lunch, or paired with a salad for a light dinner, it’s a versatile dish that fits seamlessly into busy schedules and relaxed gatherings alike.

Key ingredients of the Zucchini Onion Pie:

Zucchini (3 cups, thinly sliced): The star of the dish, zucchini provides a naturally tender texture and a subtly sweet, grassy flavor. Its high moisture content keeps the pie soft and moist while offering a healthy dose of vitamin C, potassium, and antioxidants.

Eggs (3 large): Essential for binding all the ingredients together, the eggs give the pie structure and richness. They also add protein and help create the custard-like interior that holds the zucchini and onion in harmony.

Grated Parmesan Cheese (1 cup): Aged and sharp, Parmesan brings umami depth and a slightly nutty saltiness. It melts beautifully into the batter, enriching every bite with flavor and creaminess without overpowering the fresh vegetables.

Biscuit or Baking Mix (1 cup): Acts as a structural base that gives the pie its firm body. It lightly puffs during baking, giving the dish a soufflé-like lift and a touch of golden crust along the edges.

Onion (1 small, finely chopped): When baked, the onion softens and sweetens, complementing the zucchini with a savory backbone. It adds aromatic complexity that elevates the overall flavor.

Garlic, Fresh Herbs, and Spices: Minced garlic offers depth and warmth; parsley (or optional dill/basil) adds freshness and brightness. A light touch of salt and pepper ensures balance without overwhelming the delicate ingredients.

Expert Tips:

Salt the Zucchini Ahead of Time (Optional but Recommended):

If your zucchini is very fresh or particularly watery, sprinkle the slices with a little salt and let them sit in a colander for 15–20 minutes. This helps draw out excess moisture, which can prevent a soggy pie. Pat dry before adding to the batter.

Use a Food Processor for Uniform Texture:

To save time and get evenly thin slices, use the slicing blade of a food processor for the zucchini and chopping blade for the onion. Uniform cuts promote even baking and a more cohesive texture.

Let the Pie Cool Slightly Before Slicing:

Resting the pie for 5–10 minutes after baking allows the custard to firm up, making it easier to slice cleanly and helping the flavors settle and intensify.

Add a Cheese Blend for More Depth:

While Parmesan offers sharpness, consider mixing in a bit of shredded Gruyère, Asiago, or even sharp cheddar to balance richness with tangy complexity.

Boost Freshness with a Touch of Lemon Zest or Fresh Herbs:

Just before serving, grate a little lemon zest on top or sprinkle with freshly chopped basil or dill. This gives a lift to the savory flavors and adds contrast to the richness of the eggs and cheese.

Zucchini Onion Pie

Ingredients

3 large eggs

1 cup grated Parmesan cheese

½ cup canola oil (or vegetable oil)

1 tablespoon minced fresh parsley (or substitute with basil or dill)

2 garlic cloves, finely minced

¼ teaspoon salt

⅛ teaspoon ground black pepper

3 cups thinly sliced zucchini

1 cup biscuit or baking mix (such as Bisquick)

1 small onion, finely chopped

Instructions

1. Preheat and Prepare:

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch deep-dish pie plate and set aside.

2. Mix the Egg Base:

In a large mixing bowl, whisk together the eggs, grated Parmesan cheese, canola oil, minced parsley, minced garlic, salt, and pepper until fully combined.

3. Add the Vegetables and Mix:

Fold in the sliced zucchini, chopped onion, and biscuit or baking mix. Stir until everything is evenly coated and well mixed.

4. Assemble and Bake:

Pour the mixture into the prepared pie plate and smooth the top. Bake for 25–35 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.

5. Rest and Serve:

Let the pie rest for 5 minutes before slicing and serving warm.

Test Kitchen Tips:

No deep-dish pie plate? A small 8-inch square baking dish or 1½ to 2-quart souffle dish works well too—just adjust the baking time accordingly.

Want to change up the flavor? Swap parsley for fresh basil or dill. If using dill, reduce to 1 teaspoon for a balanced taste.

Important Notes When Making Zucchini Onion Pie:

Moisture Control Is Crucial:

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Zucchini contains a high water content, which can lead to a soggy or overly dense pie if not addressed. If you’re not salting and draining the zucchini in advance, be sure not to overbake the pie or it may turn rubbery as the water evaporates unevenly during cooking.

Don’t Overmix the Batter:

When folding in the biscuit mix with the vegetables, avoid over-stirring. Overmixing can lead to a tough or chewy texture due to excess gluten development in the mix.

Oven Calibration Matters:

This pie is highly sensitive to over- or under-baking. If your oven runs hot, start checking for doneness around 22 minutes. A knife inserted into the center should come out clean, and the top should be golden brown—not pale or too dark.

Ingredient Quality Makes a Difference:

Use freshly grated Parmesan instead of pre-shredded for better melt and flavor. The same goes for fresh herbs—parsley, basil, or dill should be vibrant and not dried out, which can dull the dish’s brightness.

Serving Temperature Affects Flavor:

This pie can be served warm or at room temperature. When warm, the cheese and oil are more pronounced and comforting; at room temp, the herb and garlic flavors become more noticeable. Let it rest after baking for at least 5–10 minutes for best results.

How To Enjoy Zucchini Onion Pie After Cooking:

Let It Rest

After baking, allow the pie to cool for at least 5–10 minutes.

This rest time allows the internal structure to set, making slicing easier and preventing the filling from falling apart.

If you cut too early, steam and moisture may cause sogginess on the bottom.

Slice Thoughtfully

Use a sharp serrated knife or pie server to cut clean slices.

Serve in wedges like quiche—this preserves visual appeal and gives it a more elegant feel.

Enhance with Garnishes

A light sprinkle of sea salt or fresh cracked pepper on top can wake up flavors.

Add a touch of extra grated Parmesan, a drizzle of olive oil, or chopped fresh herbs for an elevated finish.

Pair It Right

Serve with a crisp green salad (like arugula, lemon vinaigrette, or shaved fennel) to balance the richness of the pie.

Pair with a light soup, such as tomato basil or carrot ginger, for a well-rounded vegetarian meal.

Toasted rustic bread or a slice of sourdough also complements it nicely.

Best Served With

Enjoy with a light white wine like Pinot Grigio, Sauvignon Blanc, or a dry Riesling.

For a non-alcoholic option, a cucumber-mint lemonade or sparkling water with lime brings refreshing contrast.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat slices in a toaster oven or 350°F oven for 10–15 minutes to preserve crisp edges.

Avoid microwaving if possible—it can make the texture rubbery and wet.

Nutrition Information

For one serving of Zucchini Onion Pie, based on 8 servings per recipe:

Frequently Asked Questions:

Can I make this pie ahead of time and reheat it later?

Yes. You can bake the pie, let it cool completely, and store it in the refrigerator for up to 3 days. Reheat individual slices in the microwave or warm the whole pie in the oven at 300°F (150°C) until heated through.

Can I use a different type of cheese besides Parmesan?

Absolutely. While Parmesan provides a nutty, salty flavor, you can substitute it with shredded cheddar, mozzarella, or a blend. Just keep in mind that different cheeses will change the texture and saltiness of the final dish.

What can I use instead of biscuit or baking mix?

If you don’t have baking mix like Bisquick, you can substitute with a homemade blend of:

1 cup flour
1½ tsp baking powder
½ tsp salt
1 tbsp butter or shortening, cut in

Is it possible to make this recipe gluten-free?

Yes. Simply swap the baking mix for a gluten-free biscuit mix or the homemade version using gluten-free flour. Make sure all other ingredients, including cheese and seasonings, are certified gluten-free.

Can I freeze the zucchini pie for later?

Yes, the pie can be frozen after baking. Cool it completely, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven at 325°F (160°C) until warmed through.

Do I need to peel the zucchini before slicing it?

No. The skin of zucchini is thin, edible, and contains nutrients. It also adds color and texture to the pie. Just make sure to wash the zucchini well before slicing.

Should I remove excess moisture from the zucchini before mixing it into the batter?

Yes, if your zucchini is very juicy. Too much moisture can make the pie soggy. After slicing, lightly salt the zucchini and let it sit for 10 minutes, then blot with paper towels to remove excess liquid.

Can I use dried herbs instead of fresh parsley?

Yes. Use 1 teaspoon of dried parsley (or dill/basil) in place of 1 tablespoon of fresh. Dried herbs are more concentrated, so adjust accordingly to avoid overpowering the flavor.

How do I know when the pie is fully cooked?

The top should be golden brown, and a knife or toothpick inserted in the center should come out clean. If the top browns too quickly, loosely tent it with foil and continue baking until the center is set.

Can I substitute the baking mix with something else?

Yes. You can make a DIY version of baking mix using:

1 cup all-purpose flour
1½ tsp baking powder
¼ tsp salt
1 tbsp cold butter or shortening, mixed in until crumbly