What is a zucchini pie made of?

This Zucchini Pie consists of fresh zucchini slices, onions, and garlic folded into a savory batter of eggs, canola oil, Parmesan cheese, and biscuit baking mix. It is seasoned with fresh parsley, salt, and pepper for a balanced savory profile.

How do you keep zucchini pie from being soggy?

Sogginess is usually caused by excess moisture in the zucchini. Ensure you use firm, medium-sized zucchini. If they are very large, salt the slices and pat them dry before mixing. Using a dry cheese like Parmesan also helps absorb extra liquid during baking.

Can you freeze a baked zucchini pie?

Yes, you can freeze this pie. Once fully cooled, wrap it tightly in plastic wrap and then aluminum foil. It will stay fresh for up to 3 months. To reheat, bake at 350°F directly from the freezer until the center is hot.

Is zucchini pie the same as a quiche?

While similar, this Zucchini Pie is not a quiche. A quiche typically uses a pastry crust and a heavy cream-based custard. This recipe uses a biscuit mix to create a self-crusting, cake-like structure that is heartier and more stable than a quiche.

How long does zucchini pie last in the fridge?

Stored in an airtight container, this pie will last for 3 to 5 days. We recommend reheating individual slices in a toaster oven to maintain the crispness of the Parmesan crust.

Easy Zucchini Pie: Better Than A Zucchini Cake Recipe Idea

Description

This savory zucchini pie utilizes a precisely balanced egg and baking mix base to create a firm, sliceable texture that perfectly showcases fresh garden squash. Enhanced with salty Parmesan and aromatic herbs, this dish offers a sophisticated alternative to traditional sweet zucchini bakes.

Ingredients

3 large eggs
1 cup grated Parmesan cheese
1/2 cup canola oil
3 cups fresh zucchini, sliced into 1/8-inch rounds
1 cup biscuit/baking mix
1 small onion, chopped
Minced garlic, to taste
Fresh parsley, to taste
Salt and pepper, to taste

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Instructions

In a large glass bowl, whisk together eggs, canola oil, minced garlic, parsley, salt, and pepper for 60 seconds until fully emulsified.
Stir in the grated Parmesan cheese and biscuit mix until just moistened; the batter should remain thick and slightly lumpy.
Gently fold in the sliced zucchini and chopped onion, ensuring each slice is coated without breaking.
Transfer the mixture to a greased 9-inch deep-dish pie plate and spread evenly.
Bake at 350°F (177°C) for 25 to 35 minutes until the surface is golden brown and the internal temperature reaches 195°F.
Allow the pie to rest for 10 minutes before slicing to ensure the protein structure sets firmly.

Notes

For the best results, ensure your zucchini is sliced consistently to 1/8-inch thickness to maintain structural integrity. If you find your zucchini is exceptionally watery, salting the slices and patting them dry before adding them to the batter will ensure a firmer, less dense finish.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Main Course
Method: Baking
Cuisine: American