Zucchini Onion Pie
It’s zucchini season, and this zucchini onion pie simply must make it on your list of ways to use up this gorgeous green gourd.
It starts with a batter made by whisking eggs with oil. You then add spice rack staples like garlic powder, dried oregano and mustard powder. Then go in Parmesan and cheddar cheeses. The addition of flour and baking powder creates a thick batter, similar to a cobbler dough.
Then you stir in sliced zucchini and onions. It might take a little force but the more you stir and evenly distribute the batter, the better!
Spread the mixture into a greased pie plate and smooth the top. It doesn’t have to look perfect! Bake at 350F/177C until the pie feels set in the middle. I bake mine for 35 minutes, turn off the oven and let it continue carry over baking for another 5 minutes.
If you feel like using up your bumper crop of zucchini, this pie is simply a must try! It’s so easy to prepare and the ingredients are beyond simple. It only takes about 15 minutes to make. It’s perfect as a side dish for any meal. And as a vegetarian main dish it boasts protein, veggies and carbs, so it’s perfect for taking to gatherings where you know there will be vegetarians. Or you might want to try my Veggie Meat Crumbles recipes if you’re looking for something a little more meat like. Whatever you decide, you can never have too many veggie friendly recipes!
Can I Use Other Cheeses?
If you don’t have or like Parmesan and cheddar, you can certainly swap out nearly any other cheeses to fill in. You might try a mixture of Gruyere and Romano cheeses, or maybe goat’s cheese mixed with feta. Use whatever your craving cries–it’s your masterpiece!
Whether for breakfast, brunch, lunch or literally any time of the day, you will fall in love with this quick and easy casserole. You won’t believe you’re eating your veggies! And because it’s so cheesy and good, your little ones will love this also!
I hope this post has convinced you to grab your zucchinis and whip up this mouthwatering veggie rich dish. And if you do, don’t forget to let me know in the comments how it turned out for you!
Zucchini Onion Pie
Ingredients
- 2 zucchinis, medium
- 1 onion, medium
- 3 eggs
- ¼ cup vegetable oil
- 1 teaspoon garlic powder
- ½ teaspoon oregano, dried
- ¼ teaspoon mustard powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup cheddar cheese, grated
- 3 tablespoons Parmesan cheese, grated
- 1 cup all purpose flour
- 1 teaspoon baking powder
Instructions
- Preheat oven to 350℉/177℃. Grease a 9 inch pie plate with butter or oil.
- Slice the zucchini into rounds, keeping them quite thin ( around ¼ inch). Slice the onion in the same manner and combine with the zucchini. Set aside.
- In a large bowl whisk together eggs, vegetable oil, garlic powder, oregano, mustard powder, salt and pepper. Add shredded cheddar cheese and Parmesan, stirring well to combine.
- Add all purpose flour and baking powder. Mix well and add the zucchini and onions. Stir together well to incorporate the batter. It will feel like there is not much batter but just keep mixing until the clumps are evenly distributed.
- Spread into prepared pie plate and smooth top. Bake for 35-40 minutes or until the top is golden and the pie feels set in the middle. Cool for 15 minutes before serving.
Looks so good! I use a similar mixture for Zucchini Fritters however I grate the zucchini. I add nutritional yeast to the fritters for a cheesy flavour. I love these ‘impossible’ style vegetable pies and back years ago used to make them using a boxed biscuit mix. I sometimes use leftover quinoa instead of flour, too! So many fabulous options!
I love these too, Sylvia! All the ways you mentioned make veggies easier to enjoy for anyone who doesn’t like them 🙂