Zucchini Pie
User Reviews
5
Zucchini Pie
Description
The Zucchini Pie recipe brings together sliced zucchini and diced sweet onion enveloped in a batter made from baking mix, vegetable oil, eggs, and a combination of Parmesan and cheddar cheeses. The pie is baked in a deep-dish pan at 350°F until cooked through with a golden crust. The cheeses add a savory depth, complementing the fresh vegetables while the vegetable oil ensures the filling remains moist and tender. The absence of squeezing the zucchini retains its natural juices, contributing to the pie's moist texture rather than dryness.
The finished pie is versatile in serving: it holds its flavor warm out of the oven but can also be enjoyed at room temperature or cold from the fridge, which adds convenience for leftovers. Its texture is soft and custard-like due to the eggs and cheese, balanced by the mild flavors of zucchini and onion. This pie can be a side dish or a light main, suitable for meals needing a vegetable-based, cheesy baked option.
Adjusting the oil amount affects moisture, with some opting to reduce it for a lighter result, although keeping the recommended ½ cup maintains the pie's moist quality. No special preparation beyond slicing and mixing is needed, which keeps the process straightforward and approachable.
Ingredients
- 1 cup baking mix Bisquick or other similar all-purpose
- ½ cup vegetable oil
- 4 egg
- ½ teaspoon kosher salt
- ½ cup Parmesan Cheese grated
- ½ cup cheddar cheese grated
- 3 cups zucchini thinly sliced
- 1 sweet onion small, diced
Instructions
- Preheat the oven to 350°F (180°C). Spray a deep-dish 9-inch pie plate with nonstick cooking spray; set aside. In a large bowl, whisk together the Bisquick, oil, eggs, and salt. Add the Parmesan and cheddar cheeses; stir to combine.
- Fold in the zucchini and onion.
- Pour into prepared dish.
- Bake for 40-45 minutes, or until cooked through and golden brown.
Notes
- You can reduce the vegetable oil quantity if you prefer a less moist pie, but ½ cup helps maintain a soft texture.
- No need to squeeze out water from the zucchini; using it fresh preserves moisture and tenderness.
- Serve the pie warm or at room temperature; leftovers are enjoyable cold straight from the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 servings
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Serving | 1/8 of the pie | |
| Calories | 288kcal | 14% |
| Carbohydrates | 13g | 4% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 95mg | 32% |
| Sodium | 366mg | 15% |
| Potassium | 211mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 337IU | 7% |
| Vitamin C | 9mg | 10% |
| Calcium | 170mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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