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Nothing beats pulling a bubbly, golden brown pie loaded with zucchini out of your oven. This one's got everything—Parmesan's nutty goodness, pillowy biscuit layers, and heaps of tender summer squash. It's a breeze to throw together, especially when the fridge is packed with garden veggies that need a home.
The first time I gave this a try, it was a hot night and my whole family was crowded by the stove. The smell was so good that nobody waited for it to cool, and every single piece was gone in minutes.
Irresistible Ingredients
- Small onion: Sweet and savory, diced up—yellow ones are great after a quick sauté
- Baking mix: Gives you that fluffy and crisp biscuit crust—look for ones with a tad of real butter in them
- Sliced zucchini: Star of the show—pick small, firm ones so they’re not mushy or watery
- Salt and pepper: Everyday seasonings to perk things up
- Fresh garlic clove: Adds a layer of flavor—skip the jar stuff since fresh packs a punch
- Minced fresh parsley: Sprinkles a little green pop on top—pick the brightest leaves at the store
- Canola oil: Makes the pie super tender and moist—a neutral oil keeps the flavor clean
- Grated Parmesan cheese: Kicks in that deep, sharp flavor—real Parm (aged) takes it up a notch
- Large eggs: Hold everything together for neat, sliceable servings—go with fresh ones if you can
Simple Step-by-Step Directions
- Let it set and slice:
- Give it a short rest once it’s out of the oven so the layers don’t fall apart when you cut it.
- Bake it up:
- Spoon your batter into a greased pie dish, smooth the top, then bake at 350 degrees. It’s ready when it puffs and you spot a light golden top—usually somewhere between 25 and 35 minutes. Test it by poking the center with a toothpick. If it's clean, you're good to go.
- Toss together veggies:
- Stir in the zucchini, diced onion, and baking mix. Use a spatula to make sure everything gets evenly coated and it looks pretty thick and chunky.
- Mix eggs and more:
- Beat together the eggs, Parmesan, oil, parsley, garlic, salt, and pepper until totally smooth. This gets loads of flavor into every bite.
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I keep a chunk of Parmesan just for this dish. The salty nutty bite amps up every piece—my kids call it 'magic cheese' because it makes zucchini awesome under that melty layer.
Leftover advice
Pop leftover pie in the fridge, covered tight, and it'll keep for up to three days. For best results, warm slices in the oven or toaster so the top gets crisp again. A quick microwave works, but heads up—your crust might turn a little soft.
Swaps and tweaks
No canola oil around? Swap in light olive oil or melted butter. Out of Parmesan? Try sharp cheddar or Asiago to shake things up. Toss in chopped basil or dill if you want to switch the flavor vibe.
Ways to serve it
Eat it hot or just room temp—both are winners. A cold salad on the side makes lunch easy. Or go big and have it for breakfast with some fruit. For a treat, throw a spoonful of Greek yogurt next to each slice.
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Tradition and background
This kind of zucchini pie borrows from old-school European veggie pies—home cooks there would stretch cheese and eggs with a pile of garden produce. It’s all about using what you have and making something super satisfying.
FAQs About the Recipe
- → Can I swap out Parm for another cheese?
Totally! Try Pecorino Romano if you want something similar, or go for sharp cheddar if you’re feeling different—just expect a little twist in flavor.
- → How do I keep the pie from ending up soggy?
If your zucchini has lots of moisture, give it a good blot with paper towels or sprinkle with salt and let the water drain off before tossing it into your mix.
- → Is there a way to make this gluten-free?
You sure can! Just swap in a gluten-free baking mix for the biscuit mix and you’re all set.
- → Can I toss in more veggies?
Of course! Chopped mushrooms, bell peppers, or spinach all fit right in and add a nice pop of color too.
- → How should I serve this pie?
Enjoy it fresh from the oven or let it cool down and slice it at room temp. A crisp green salad or light soup makes it a meal.