Zucchini Onion Pie

Zucchini Onion Pie: Your New Favorite Way to Celebrate Summer Squash!

Hey friends, Wyatt here! Pull up a stool and let’s talk about one of summer’s greatest gifts: zucchini. That gorgeous green squash that seems to multiply overnight in gardens (and on neighbor’s doorsteps, am I right?). If you’re staring down a mountain of zucchini and thinking, “Not another loaf of bread…”, I’ve got your back. This Zucchini Onion Pie? It’s a total game-changer. Imagine the cozy satisfaction of quiche meeting the crispy, cheesy charm of a savory pie, all packed with garden-fresh flavor. It’s light but satisfying, simple but impressive, and it works just as beautifully for a lazy Sunday brunch as it does for a fuss-free weeknight dinner. The best part? No fancy skills or equipment needed – just a bowl, a whisk, and a pie dish. We’re talking crispy golden edges, a tender, almost custardy center bursting with sweet onions and mild zucchini, all hugged by salty Parmesan. It’s forgiving, it’s flavorful, and I promise, leftovers (if you have any!) taste even better the next day. Ready to turn that humble squash into something truly legendary? Let’s dive in and cook up some comfort!

Memories in the Midday Sun: Grandpa Joe’s Garden Bounty

Zucchini Onion Pie

Print Recipe

Looking for a dish that’s light, savory, and packed with garden-fresh flavor? This Zucchini Onion Pie is your new go-to! With crispy edges, cheesy goodness, and a soft, quiche-like center, it’s perfect for brunch, lunch, or a cozy dinner. It comes together easily with everyday ingredients—and it’s even better the next day. Let’s get cooking!

• Author: Wyatt Porter
• Prep Time: 15 min
• Cook Time: 40 min
• Total Time: 55 min
• Yield: 6 slices 1x

Ingredients

Scale 1x2x3x

3 cups zucchini, thinly sliced
• 1 small onion, finely chopped
• 1 cup biscuit baking mix (like Bisquick)
• 3 eggs
• 1 cup shredded Parmesan cheese
• 1/2 cup oil (vegetable or olive oil)
• 1 clove garlic, minced
• Salt and pepper, to taste
• 1 tbsp fresh parsley, finely chopped

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish.

In a large bowl, combine the zucchini, onion, garlic, and parsley.

In a separate bowl, whisk the eggs, then stir in the baking mix, oil, cheese, salt, and pepper.

Pour the wet mixture over the vegetables and stir well to coat everything evenly.

Pour into the prepared pie dish and spread evenly.

Bake for 35–40 minutes, or until golden brown and set in the center.

Let cool slightly before slicing. Serve warm or at room temperature.

Nutrition

• Calories: 280
• Fat: 20g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 10g

This pie always takes me straight back to my Grandpa Joe’s sprawling backyard garden. Every August, it felt like a zucchini jungle expedition! He’d hand me a basket bigger than I was and say, “Wyatt, bring me everything that looks ready to rumble.” We’d inevitably return with enough zucchini to feed the entire county. Grandma, bless her heart, was a zucchini wizard. She’d grate it for breads, spiralize it for “noodles,” and slice it thin for casseroles. But the first time she pulled this golden-brown pie out of her old avocado-green oven? Magic. The smell alone – that savory blend of onions softening into sweetness, Parmesan toasting, and the earthy zucchini – filled their cozy kitchen. We’d sit at their red Formica table, the midday sun streaming in, still smelling like garden soil, and devour slice after slice while Grandma beamed. It wasn’t fancy, but it tasted like pure summer love and making the absolute most of what you’ve got. That’s the spirit I bring to this recipe every single time. It’s more than pie; it’s a delicious little victory over garden abundance.

Gathering Your Garden Goodies

Here’s the simple, beautiful lineup you’ll need. Don’t sweat substitutions – cooking’s an adventure!

• 3 cups zucchini, thinly sliced: Use small to medium zucchini for best flavor (less watery than giants!). Chef’s Insight: No need to peel! The skin adds color and nutrients. If your zucchini feels extra watery, toss the slices with a pinch of salt, let sit 10 mins, then squeeze gently in a clean towel.
• 1 small onion, finely chopped: Yellow or sweet onions work great. Sub Tip: Got a red onion? It adds a lovely color and slightly sharper bite! Leeks are a fantastic, milder swap too.
• 1 cup biscuit baking mix (like Bisquick): The magic shortcut! It gives structure and that biscuit-like texture. Sub Tip: No Bisquick? Whisk together 1 cup flour, 1 1/2 tsp baking powder, 1/4 tsp salt, and 1 tbsp shortening or cold butter (cut in).
• 3 large eggs: Your binding heroes, adding richness and that custardy center. Chef’s Tip: Crack them into a separate bowl first – avoids shell surprises!
• 1 cup shredded Parmesan cheese: The salty, umami punch! Pre-shredded works, but freshly grated melts smoother and tastes brighter.
• 1/2 cup oil (vegetable or olive oil): Vegetable oil keeps it neutral, olive oil adds a lovely grassy note. Sub Tip: Melted (cooled) butter adds incredible richness if you’re feeling indulgent.
• 1 clove garlic, minced: Flavor foundation! Chef’s Hack: Use a microplane for super-fine mincing that distributes evenly.
• Salt and pepper, to taste: Start with 1/2 tsp salt & 1/4 tsp pepper. Taste the batter (it’s safe!) and adjust. Remember, Parmesan is salty!
• 1 tbsp fresh parsley, finely chopped: The fresh pop of green! Sub Tip: Fresh dill, chives, or basil work wonders. Dried parsley (1 tsp) works in a pinch, but fresh is best.

Let’s Build Some Pie Magic: Step-by-Step

Don’t blink – this comes together faster than you can say “second slice!”

1. Preheat & Prep: Crank that oven to 350°F (175°C). Generously grease a 9-inch pie dish – your trusty sidekick for this journey! Butter, oil, or non-stick spray all work. Wyatt’s Why: Preheating is non-negotiable! It ensures even cooking and that gorgeous golden crust from the get-go.
2. Veggie Party: Grab your large bowl and toss in the thinly sliced zucchini, finely chopped onion, minced garlic, and chopped fresh parsley. Give it a good stir to get everyone acquainted. Chef’s Tip: Thin slices are key! They cook quickly and meld beautifully into the filling. A mandoline makes this lightning fast (watch those fingers!).
3. Wet Team Assemble: In a medium bowl, crack those eggs and whisk them like you mean it – until they’re nice and smooth, no streaks. Now, stir in the baking mix, oil, shredded Parmesan, salt, and pepper. It’ll look lumpy and thick, like biscuit dough – that’s perfect! Wyatt’s Hack: Whisking the eggs first separately ensures even distribution without overmixing the baking mix later.
4. The Grand Mix: Pour your eggy-cheesy-biscuity mixture right over the waiting veggies in the large bowl. Now, gently but thoroughly fold everything together. You want every single zucchini slice and onion bit coated in that glorious batter. No dry spots! Chef’s Insight: Don’t overmix once the wet and dry meet – just fold until combined. Overmixing = toughness!
5. Into the Dish: Pour this vibrant, chunky batter into your waiting greased pie dish. Use a spatula to scrape every last bit out (waste not, want not!). Gently spread it into an even layer, nudging it towards the edges. Wyatt’s Why: An even layer means even baking. No one wants a raw middle and burnt edges!
6. Bake to Golden Perfection: Slide that dish into your preheated oven. Bake for 35-40 minutes. You’re looking for a deep, irresistible golden brown top, edges pulling slightly away from the dish, and a center that’s firmly set (no jiggle!). Chef’s Crucial Tip: Ovens lie! Start checking at 30 minutes. If the top is browning too fast, loosely tent with foil for the last 10 mins. A knife inserted near the center should come out clean or with moist crumbs, not wet batter.
7. The Patience Test: This is the hardest part! Pull that gorgeous pie out and let it cool in the dish on a wire rack for at least 15-20 minutes. Wyatt’s Wisdom: Skipping this rest makes slicing a messy nightmare. The pie needs time to set its structure. Trust me, it’s worth the wait!

Plating Up Your Perfect Slice

This pie shines bright on its own, warm or at room temperature! Slide a spatula gently underneath a wedge and lift it out. For brunch, pair it with a simple mixed greens salad tossed in lemon vinaigrette and maybe some crispy bacon on the side. Serving it for dinner? A dollop of tangy sour cream or Greek yogurt and a sprinkle of extra fresh herbs (parsley, chives, dill!) takes it up a notch. Leftovers? Cold straight from the fridge is surprisingly delicious, or gently rewarm slices in a toaster oven (microwaving can make it a bit soggy). Pack a slice in your lunchbox – guaranteed to make coworkers jealous!

Shake It Up! Flavorful Twists

This recipe is a blank canvas for your cravings! Try these fun spins:

1. Mediterranean Magic: Stir in 1/4 cup chopped sun-dried tomatoes (oil-packed, drained) and 1/4 cup crumbled feta cheese with the veggies. Swap parsley for fresh oregano.
2. Spicy Southwest: Add 1/2 cup canned corn (drained), 1 diced jalapeño (seeds removed for less heat), and swap half the Parmesan for shredded pepper jack cheese. Top baked slices with avocado crema.
3. Herb Garden Explosion: Double the parsley and add 2 tbsp each fresh chopped basil and chives. Lemon zest (1 tsp) in the batter brightens it beautifully.
4. Gluten-Free Friendly: Use a certified GF baking mix (like Bob’s Red Mill 1-to-1 or King Arthur GF Baking Mix) instead of Bisquick. Ensure all other ingredients are GF.
5. Meat Lover’s: Brown 1/2 lb cooked sausage or diced ham and fold it in with the veggies. So hearty!

Wyatt’s Kitchen Chronicles: Pie Tales & Tips

This recipe has been a workhorse in my kitchen for years, evolving from Grandma’s original. I’ve learned a few things! First, don’t fear the zucchini water – salting and squeezing helps, but even if you skip it, the baking mix usually soaks it up just fine (maybe add 1 extra tbsp mix if batter looks *very* wet). Second, I once tried adding shredded carrots for color. Verdict? Delicious, but call it “Garden Patch Pie”! Third, the cheese is your playground. Gruyère instead of Parmesan? Sublime. A mix of cheddar and mozzarella? Gooey perfection. One hilarious fail involved forgetting the oil entirely – we dubbed it “Zucchini Onion Brick.” Lesson learned! The true beauty of this pie is its resilience and adaptability. It’s been my potluck savior, my “forgot to plan dinner” hero, and my favorite way to use up that one giant zucchini hiding in the crisper. Make it yours!

Your Pie Problems, Solved!

Let’s tackle those common kitchen conundrums:

1. Q: My pie is super watery in the middle, even after baking! Help!A: Ah, the Zucchini Water Woes! First, ensure you baked it long enough – the center MUST be set (no jiggle, clean knife test). If baking time was good, your zucchini likely released tons of water. Next time: Salt & Squeeze! Toss sliced zucchini with 1 tsp salt, let sit 10-15 mins in a colander. Rinse briefly (if concerned about saltiness) and SQUEEZE firmly in a clean kitchen towel to remove excess liquid. Also, make sure your baking mix isn’t expired – its leavening helps absorb moisture.
2. Q: Can I make this ahead of time?A: Absolutely, and it’s fantastic! Bake it completely, let it cool completely, then cover tightly and refrigerate for up to 3 days. Serve cold, room temp, or gently rewarm slices in a 300°F oven for 10-15 mins (toaster oven works great!). I don’t recommend freezing the baked pie as the texture can get a bit rubbery.
3. Q: My edges are burnt but the center is raw! What happened?A: Oven hot spots or incorrect rack position are likely culprits! Ovens vary wildly. Solutions: 1) Use an oven thermometer to verify 350°F is accurate. 2) Bake in the *center* rack position for even heat. 3) If you know your oven runs hot or has hot spots, start checking at 25-30 mins. If top is browning too fast, loosely tent the *entire pie* with aluminum foil for the remainder of baking. 4) Consider a glass or ceramic pie dish, which heats more evenly than metal.
4. Q: Can I add other vegetables?A: Please do! This recipe loves company. Great Adds: Thinly sliced bell peppers, mushrooms (sautéed first to remove water), spinach (thawed & squeezed frozen or fresh wilted), or corn. Key Tip: If adding watery veggies (like tomatoes, spinach, mushrooms), prep them like the zucchini (salt/squeeze or pre-cook) to avoid a soggy pie. Keep total added veg volume to about 1/2 – 1 cup max so the batter isn’t overwhelmed.

Nutritional Snapshot (Per Serving, Approx. 1 slice)

• Calories: 280
• Protein: 10g
• Fat: 20g (Includes healthy fats from oil & cheese)
• Carbohydrates: 15g
• Fiber: 2g (Thanks, Zucchini skin!)
• Sodium: Varies based on cheese/salt used (Approx. 400-600mg)

Note: Nutritional info is an estimate calculated using standard ingredients. Values can change significantly with substitutions (like different cheeses, added meats, or extra veggies).

Final Thoughts

This Zucchini Onion Pie is pure summer comfort wrapped in a golden, cheesy crust. It’s the kind of recipe that brings the garden straight to your table—humble, hearty, and endlessly adaptable. Whether you’re making the most of a zucchini haul, feeding a brunch crowd, or just craving something savory and soul-satisfying, this pie delivers every time. And hey, if it ends up sparking a memory or two—like sun-warmed afternoons and well-loved kitchens—well, that’s the real magic of cooking. So slice it up, share it (or not), and let the simple joy of zucchini season shine