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Nothing beats pulling a cheesy, golden zucchini pie right out of the oven—it’s bubbly, packed with soft zucchini, big flavor from Parmesan, and has this fluffy biscuit-like crust. When the garden’s loaded up, this is my favorite way to use zucchini fast. It comes together in a flash and lets you enjoy summer’s best right away.
The first time I made this, a bunch of family crowded the kitchen on a summer night. It smelled so good, folks kept sneaking in and grabbing slices before they even cooled off!
Delicious Ingredients
- Small onion: brings natural sweetness and savory taste to every bite—yellow is great, just chop it up
- Baking mix: gives you that tender, biscuit base—pick one with real butter if you can for a richer flavor
- Sliced zucchini: thinly sliced firm zucchini works best—go for small ones, so it isn’t watery
- Salt and pepper: sprinkle in to wake up all the flavors—a pantry go-to
- Fresh garlic clove: adds a deep kick—mince it yourself for the best taste
- Minced fresh parsley: toss in for brightness—find leaves that look fresh and lively
- Canola oil: keeps the pie moist without overpowering—neutral oils won’t mess with the flavor
- Grated Parmesan cheese: brings big, nutty notes—grate your own if possible
- Large eggs: gives everything shape and structure—use fresh ones for the best texture
Simple Step-by-Step
- Let it cool and dig in:
- Once it’s done, let things sit a few minutes before slicing. That way, you get nice neat pieces and all the layers stay together.
- Bake it up:
- Spoon the batter into a greased pie dish. Pop it into your preheated 350 degree oven for 25 to 35 minutes, just until the top gets a light tan and the middle’s puffed up. Stick in a toothpick—it should come out clean when it’s ready.
- Add in veggies:
- Stir the onion, baking mix, and zucchini gently into your wet mix. Use a spatula so every bit gets coated. You’ll have a thick, chunky batter when it’s ready.
- Mix your base:
- Beat the eggs with Parmesan, oil, parsley, garlic, salt, and pepper in a big bowl. Make sure it’s really well mixed for even flavor.
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A little Parmesan truly makes this dish. You get a salty, nutty punch in every mouthful. My kids always ask for seconds—they say it’s like magic how juicy zucchini turns so yummy with all that cheesiness!
Leftover Ideas
Keep extra pie in the fridge, wrapped or covered, up to three days. To get the topping crisp again, warm slices in your oven or toaster oven without covering. If you microwave it, it’s fine—the crust just gets a little softer.
Swap Options
No canola? Melted butter or light olive oil will work just as well. If there’s no Parmesan handy, sharp cheddar or Asiago are both delicious choices. Want a new twist? Fresh dill or basil changes up the flavor in a fun way.
Serving Favorites
Enjoy a warm slice with a crunchy side salad for lunch, or serve at room temp. It’s awesome for breakfast next to some fruit. If you want to make it feel fancy, add a scoop of Greek yogurt on the side.
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History and Traditions
This zucchini pie is inspired by old-school European veggie pies—folks would use whatever vegetables they grew and stretch out simple things like eggs and cheese to make a filling meal together. It’s the kind of comfort food that brings out creative cooking at home.
Common Recipe Questions
- → Am I stuck using Parmesan or can I use something else?
You’ve got options! Swap in Pecorino Romano or sharp cheddar if you want a switch. Any firm, bold cheese will do.
- → What can I do to stop the pie from being soggy?
If your zucchini’s pretty wet, dry it off with paper towels or sprinkle on some salt and let it drain for a bit before mixing.
- → Can I tweak this to work gluten-free?
For sure! Just grab a gluten-free baking mix instead of regular biscuit mix and you’re good.
- → Is tossing in more veggies okay?
Go for it! Toss in spinach, mushrooms, or chopped bell pepper for more crunch and color.
- → How should I dish up this pie?
You can serve it right out of the oven or let it cool off first. It pairs great with a fresh salad or a bowl of light soup.