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Golden crustless zucchini onion pie sliced in a white ceramic baking dish on a Mediterranean styled table.

Zucchini Onion Pie

A golden, soufflé-like crustless zucchini onion pie made with extra virgin olive oil, sweet onions, tender zucchini, and savory Parmesan cheese.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Calories: 265
Ingredients Method Notes

Ingredients
  

  • - 3 large eggs
  • - 1 cup grated Parmesan cheese
  • - 1/2 cup Extra Virgin Olive Oil
  • - 1 tbsp minced fresh parsley
  • - 1 garlic clove minced
  • - 1/4 tsp salt
  • - 1/8 tsp black pepper
  • - 1 cup unbleached flour or whole wheat flour
  • - 1 1/2 tsp baking powder
  • - 3 cups sliced zucchini cut into thin coins
  • - 1 small onion chopped

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9-inch deep-dish pie plate with olive oil.
  2. In a large bowl, whisk together eggs, Parmesan cheese, Extra Virgin Olive Oil, parsley, minced garlic, salt, and pepper.
  3. Stir in the flour and baking powder until smooth.
  4. Fold in the sliced zucchini coins and chopped onion until evenly coated.
  5. Pour the batter into the prepared deep-dish pie plate.
  6. Bake for 25 to 35 minutes until the center is set and the top turns golden brown.
  7. Let cool for 10 minutes before slicing and serving.

Notes

- To prevent soggy pie, salt sliced zucchini 10 minutes beforehand and pat dry with paper towels prior to adding to batter.
- Can be served warm or at room temperature.