Zucchini Onion Pie

Zucchini Onion Pie is a savory, crustless wonder that transforms humble vegetables into a golden, cheesy delight. Perfect for brunch, light dinners, or potlucks, it’s like a cross between a quiche and a savory cake – packed with flavor yet surprisingly easy to make.

Why You’ll Love This Recipe

• Garden-fresh flavors: Zucchini and onion shine in this simple preparation
• No crust needed: Easier than quiche but just as satisfying
• Meal-prep friendly: Tastes great warm or at room temperature
• Customizable: Swap cheeses or herbs to make it your own

Ingredients

• 2 medium zucchinis, grated
• 1 medium onion, diced
• 3 eggs
• ¼ cup vegetable oil
• 1 teaspoon garlic powder
• ½ teaspoon dried oregano
• ¼ teaspoon mustard powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup cheddar cheese, grated
• 3 tablespoons Parmesan cheese, grated
• 1 cup all-purpose flour
• 1 teaspoon baking powder

Directions

Step 1: Prep Vegetables

1. Grate zucchinis using the large holes of a box grater. Place in a colander, sprinkle with ½ tsp salt, and let drain 10 minutes.
2. Squeeze zucchini firmly in a clean kitchen towel to remove excess moisture.
3. Dice onion into ¼-inch pieces.

Step 2: Make Batter

1. Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or similar baking dish.
2. In a large bowl, whisk eggs and oil until combined.
3. Add garlic powder, oregano, mustard powder, salt, and pepper. Whisk to incorporate.
4. Stir in grated zucchini, diced onion, cheddar, and Parmesan.

Step 3: Add Dry Ingredients

1. Sift flour and baking powder directly into the bowl.
2. Gently fold until just combined (don’t overmix).

Step 4: Bake

1. Pour batter into prepared dish, smoothing the top.
2. Bake 35-40 minutes until golden brown and a toothpick inserted in center comes out clean.
3. Let cool 10 minutes before slicing.

Pro Tips and Variations

• Extra crisp top: Broil for 1-2 minutes at the end (watch carefully)
• Cheese swaps: Try Gruyère or mozzarella instead of cheddar
• Add protein: Mix in ½ cup diced ham or cooked bacon
• Gluten-free: Use 1:1 GF flour blend

6. Serving Suggestions

• Breakfast/brunch with sour cream and fresh herbs
• Light dinner with a crisp green salad
• Packed lunch at room temperature
• Appetizer cut into small squares

7. Storage/Reheating

• Fridge: Keep covered for up to 4 days
• Freeze: Wrap slices tightly for up to 2 months
• Reheat: 300°F oven for 10 minutes or microwave briefly

FAQs

Can I use frozen zucchini?
A: Yes, but thaw completely and squeeze out all liquid first.

Why isn’t my pie browning?
A: Try moving it to a higher oven rack or increasing temp to 375°F for last 10 minutes.

Can I make this in muffin tins?
A: Yes! Bake for 20-25 minutes for mini individual portions.

Conclusion

This Zucchini Onion Pie is the perfect way to enjoy summer’s bounty – simple enough for weeknights yet special enough for company. With its golden crust and tender interior, it’s sure to become a seasonal staple!

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