Loaded with fresh zucchini and savory Parmesan cheese, no one can resist a forkful of zucchini pie. Pack in more vegetables and cheese as you see fit!
This zucchini pie toes the line between a quiche and a souffle. It’s eggy like a quiche but not quite as custardy, and bready like a souffle but without the airiness of whipped-up egg whites. Layered in this vegetable-forward filling are sliced zucchini coins, fragrant onions, fresh parsley and enough Parmesan for salty, savory flavor.
Serve during the summer months when the zucchini in your garden grows en masse.
Ingredients for Zucchini Pie
Eggs: You’ll need three large eggs for this zucchini pie to create a consistency similar to a quiche.
Parmesan: I grate Parmesan myself for fresher flavor. For a more robust, savory cheese, opt for grated Parmigiano Reggiano.
Canola oil: Neutral-flavored canola oil adds fat and richness without pungent flavor.
Parsley: You want to cut fresh herbs for a brighter flavor. We don’t recommend dried parsley here.
Garlic: Pull away one clove of garlic from the bulb for this recipe. If you’re a garlic lover, though, the zucchini pie could stand a few more cloves.
Zucchini: Cut nice, even slices of zucchini. The slices lay flat in the pie and bake more evenly than chopped zucchini.
Biscuit/baking mix: Bisquick and the like are excellent store-bought options. If you’re a baking purist, blend your own biscuit mix at home.
Onion: Chop up one small yellow or white onion. For a milder flavor, use 3 to 4 shallots instead.
Directions
Step 1: Create the base
Preheat the oven to 350°F. In a large bowl, whisk together the eggs, Parmesan cheese, canola oil, minced fresh parsley, garlic, salt and pepper.
Step 2: Add the baking mix and veggies
Stir in the sliced zucchini, baking mix and chopped onion.
Step 3: Bake
Pour the batter into a greased 9-inch deep-dish pie plate. Bake the zucchini pie until it’s lightly browned, 25 to 35 minutes.
Recipe Variations
Use more vegetables: The best extra for this zucchini pie recipe: fresh corn! Its sweet taste and vibrant yellow kernels complement the zucchini. Sauteed mushrooms, asparagus or cherry tomatoes are welcome, too.
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.
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