Description
Zucchini Onion Pie: A crustless, cheesy vegetable bake perfect for brunch or dinner. Ready in 1 hour with garden-fresh flavors!
Ingredients
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2 medium zucchinis, grated
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1 medium onion, diced
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3 eggs
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¼ cup vegetable oil
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1 teaspoon garlic powder
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½ teaspoon dried oregano
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¼ teaspoon mustard powder
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½ teaspoon salt
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¼ teaspoon pepper
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1 cup cheddar cheese, grated
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3 tablespoons Parmesan cheese, grated
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1 cup all-purpose flour
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1 teaspoon baking powder
Instructions
Step 1: Prep Vegetables
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Grate zucchinis using the large holes of a box grater. Place in a colander, sprinkle with ½ tsp salt, and let drain 10 minutes.
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Squeeze zucchini firmly in a clean kitchen towel to remove excess moisture.
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Dice onion into ¼-inch pieces.
Step 2: Make Batter
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Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or similar baking dish.
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In a large bowl, whisk eggs and oil until combined.
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Add garlic powder, oregano, mustard powder, salt, and pepper. Whisk to incorporate.
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Stir in grated zucchini, diced onion, cheddar, and Parmesan.
Step 3: Add Dry Ingredients
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Sift flour and baking powder directly into the bowl.
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Gently fold until just combined (don’t overmix).
Step 4: Bake
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Pour batter into prepared dish, smoothing the top.
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Bake 35-40 minutes until golden brown and a toothpick inserted in center comes out clean.
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Let cool 10 minutes before slicing.
Notes
- Squeezing zucchini is crucial to prevent soggy pie
- Resting time allows flavors to meld and makes slicing cleaner
- Don’t overmix – a few lumps in the batter are fine
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main/Side Dish
- Method: Baking
- Cuisine: American
Keywords: zucchini pie, savory vegetable bake, crustless quiche