Description
Hearty zucchini pie brings Mediterranean charm straight to kitchen tables with rustic simplicity. Savory layers of garden-fresh zucchini, creamy cheese, and delicate herbs invite you to savor each comforting slice of this delightful Mediterranean classic.
Ingredients
Scale
Main Ingredients:
- 3 cups sliced zucchini
- 1 cup biscuit/baking mix
- 1 cup grated Parmesan cheese
- 3 large eggs
Aromatics and Seasonings:
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 tablespoon (15 milliliters) minced fresh parsley
- ¼ teaspoon (1.25 grams) salt
- 1/8 teaspoon (0.625 grams) pepper
Liquid and Fat:
- ½ cup (120 milliliters) canola oil
Instructions
- Prepare the oven by heating it to 350°F (175°C) and lightly coat a 9-inch (23-centimeter) deep-dish pie plate with cooking spray or butter to prevent sticking.
- In a spacious mixing bowl, vigorously whisk together large eggs, grated Parmesan cheese, canola oil, freshly chopped parsley, minced garlic, kosher salt, and ground black pepper until the mixture becomes smooth and fully integrated.
- Incorporate thinly sliced zucchini, biscuit mix, and finely diced onions into the egg mixture, gently folding the ingredients to ensure even distribution without deflating the mixture.
- Transfer the combined ingredients into the prepared pie plate, using a spatula to spread the mixture evenly and create a uniform surface for consistent baking.
- Position the pie plate in the preheated oven and bake for 25-35 minutes, watching for a golden-brown top that indicates caramelization and thorough cooking.
- Verify doneness by inserting a clean toothpick into the center of the pie; if it emerges without any wet batter, the pie is fully cooked.
- Remove from the oven and let the zucchini pie rest for 5-10 minutes, allowing the internal temperature to stabilize and making it easier to slice and serve.
- Cut into wedges and serve while still warm to enhance the pie’s rich flavors and tender texture.
Notes
- Whisk ingredients together quickly to prevent lumps from forming in the egg mixture.
- Slice zucchini thinly for more even cooking and better texture throughout the pie.
- Fresh parsley adds a bright, herbal note that elevates the entire dish’s flavor profile.
- Grated Parmesan cheese brings a salty, rich depth that complements the mild zucchini perfectly.
- Letting the pie rest for a few minutes after baking helps it set and makes slicing much easier.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 354 kcal
- Sugar: 1 g
- Sodium: 234 mg
- Fat: 27 g
- Saturated Fat: 4 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 186 mg