This savory zucchini pie combines fresh garden vegetables with salty Parmesan cheese for a hearty side dish. Its unique texture sits between a quiche and a souffle, making it a versatile addition to any meal.
List of ingredients
- 3 large eggs – provides the binding structure.
- 1 cup grated Parmesan cheese – adds a sharp, salty flavor.
- 1/2 cup canola oil – ensures a rich and moist consistency.
- 1 tablespoon minced fresh parsley – adds a bright, herbal note.
- 1 garlic clove, minced – provides aromatic depth.
- 1/4 teaspoon salt – enhances overall savoriness.
- 1/8 teaspoon pepper – adds a subtle spicy warmth.
- 3 cups sliced zucchini – the primary vegetable base.
- 1 cup biscuit/baking mix – creates the bready texture.
- 1 small onion, chopped – adds sweetness and flavor.
step-by-step instructions
- Prepare Oven and 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 until well combined.
- Combine Ingredients: Stir in the sliced zucchini, baking mix, and chopped onion, ensuring the vegetables are evenly coated in the batter.
- Bake the Pie: Pour the batter into a greased 9-inch deep-dish pie plate. Bake for 25 to 35 minutes or until the top is lightly browned.
Expert Preparation Advice
Slice Zucchini into Even Coins for Uniform Cooking
Cut the zucchini into consistent circles rather than cubes. Slices lay flat in the pie plate, which allows the heat to penetrate evenly and prevents some pieces from remaining raw while others overcook.
Grate Fresh Parmesan for Better Flavor
Use a block of Parmesan and grate it yourself instead of using pre-shredded options. Freshly grated cheese melts more smoothly and provides a more robust, salty punch to the batter.
Incorporate Room Temperature Eggs
Allow your eggs to reach room temperature before whisking. This helps the oil and eggs emulsify more effectively, resulting in a smoother batter and a more consistent rise during baking.
Use Fresh Parsley Instead of Dried
Freshly minced parsley provides a bright, clean contrast to the rich cheese and oil. Dried parsley lacks the same aromatic quality and can sometimes taste metallic in egg-based dishes.
Flexible Ingredient Alternatives
Substitute Parmesan with Other Savory Cheeses
If you prefer a different flavor profile, replace Parmesan with shredded mozzarella, sharp cheddar, or nutty Gruyere. These alternatives change the salt level, so taste your batter before adding the final pinch of salt.
Use Gluten-Free Baking Mixes
You can make this recipe gluten-free by using a certified gluten-free biscuit or baking mix. Ensure that your chosen cheese is also certified gluten-free to maintain the dietary requirements of your guests.
Swap Parsley for Dill or Basil
Fresh dill is a great alternative that pairs exceptionally well with zucchini, though you only need 1 teaspoon as it is more potent. Fresh basil offers a sweeter, more Italian-style flavor profile.
Add Lean Proteins for a Main Course
To make the pie more filling, stir in browned ground beef or ground turkey. Ensure the meat is fully cooked and drained of excess fat before adding it to the mixture to avoid a greasy texture.
Replace Onions with Shallots
If you find raw onions too pungent, use 3 to 4 minced shallots instead. Shallots provide a milder, more sophisticated sweetness that complements the zucchini without overpowering it.
Pairing and Presentation Ideas
Pair with Refreshing Garden Salads
Serve the pie alongside a shaved fennel salad with apples and cucumbers for a crisp contrast. A classic Caesar salad or a mixed berry salad also works well to balance the richness of the cheese.
Match with Lean Protein Mains
This pie serves as an excellent side for baked chicken thighs or roasted salmon. It also pairs well with grilled beef steaks or a hearty vegetable roast for a complete dinner.
Garnish with Fresh Herbs and Cheese
Top the finished pie with a sprinkle of fresh parsley or extra Parmesan before serving. A light dusting of paprika can also add a pop of color to the golden-brown crust.
Slicing Techniques for Clean Portions
Allow the pie to set for 5 to 10 minutes after removing it from the oven. Use a sharp serrated knife to cut clean wedges, which prevents the delicate vegetable layers from compressing.
Preservation and Reheating Methods
Cool Thoroughly Before Refrigerating
Let the pie cool completely to room temperature on a wire rack. This prevents steam from trapping moisture under the wrap, which can make the crust soggy.
Store in Airtight Containers
Keep the pie in its original dish tightly wrapped in foil or transfer individual slices to airtight containers. Store the pie in the refrigerator for up to three days to maintain freshness.
Reheat Using the Microwave for Speed
For a quick snack, heat individual slices in the microwave for 30 to 60 seconds. Use medium power to avoid overcooking the eggs, which can lead to a rubbery texture.
Use the Oven for Best Texture
To maintain the golden crust, reheat slices in a 325°F oven for 10 minutes. Cover the slices loosely with foil to prevent the top from drying out while the center warms through.
Common Questions and Troubleshooting
What if I don’t have a deep-dish pie pan?
You can use an 8-inch square baking dish or a 1.5 to 2-quart souffle dish. Monitor the baking time closely and ensure the internal temperature reaches 160°F to confirm the eggs are set.
How do I prevent the pie from becoming watery?
Avoid over-mixing the batter once the zucchini is added. If your zucchini is exceptionally moist, you can lightly pat the slices with a paper towel before stirring them into the mix.
Can I use frozen zucchini in this recipe?
Yes, but you must thaw the zucchini completely and squeeze out the excess water using a clean kitchen towel. Adding frozen or wet zucchini will dilute the batter and prevent the pie from setting.
Why did my zucchini pie not brown on top?
Ensure your oven is fully preheated to 350°F before inserting the pan. If the pie is cooked through but pale, you can turn on the broiler for 1 to 2 minutes, watching it carefully to avoid burning.
Can I replace the baking mix with all-purpose flour?
If you use flour, you must add a leavening agent such as baking powder and a pinch of extra salt. Mix 1 cup of flour with 1.5 teaspoons of baking powder to mimic the lift of a store-bought mix.
Print
Savory Zucchini and Parmesan Pie
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
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!
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
Instructions
- Step 1: 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: Stir in the sliced zucchini, baking mix and chopped onion.
- Step 3: 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.
Notes
This zucchini pie toes the line between a quiche and a souffle. It is best served during the summer months when zucchini is in season.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 353 kcal
- Sugar: 2 g
- Sodium: 627 mg
- Fat: 27 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 104 mg