Add meat to the mix: Need something more filling? Brown up sausage, beef, bacon or ham and crumble the meat into the zucchini pie mixture.
Make it gluten-free: If you’re feeding someone gluten-free, purchase a certified gluten-free biscuit baking mix and double-check that the grated Parmesan is certified gluten-free, too.
Change up the herbs: Use basil or dill in place of the parsley. Dill packs a punch, so you need only 1 teaspoon.
Switch up the cheese: Shredded mozzarella, nutty gruyere, sharp cheddar cheese or savory Monterey Jack can be used in place of Parmesan if desired.
How to Store Zucchini Pie
If you have zucchini pie leftovers, first let them cool to room temperature. If you have a lot left over, keep the pie in its dish and wrap it tightly, or store individual slices in airtight containers. Zucchini pie can be kept in the fridge for up to three days. Serve it cold or reheat servings in the microwave.
Zucchini Pie Tips
Ingredients
3 large eggs
1 cup grated Parmesan cheese
1/2 cup canola oil
1 tablespoon minced fresh parsley
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups sliced zucchini
1 cup biscuit/baking mix
1 small onion, chopped
Directions
1
In a large bowl, whisk the first 7 ingredients. Stir in the zucchini, baking mix and onion. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 25-35 minutes or until lightly browned.
Nutrition Facts
1 slice: 353 calories, 27g fat (5g saturated fat), 104mg cholesterol, 627mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 9g protein.
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