Total Time
Prep/Total Time: 30 min.

By Val Goodrich
Recipe by Lucia Johnson, Massena, New York
Tested by Taste of Home Test Kitchen
Taste of Home’s Editorial Process
Updated on Sep. 03, 2024

This zucchini pie toes the line between a quiche and a souffle. It’s eggy like a quiche but not quite as custardy, and bready like a souffle but without the airiness of whipped-up egg whites. Layered in this vegetable-forward filling are sliced zucchini coins, fragrant onions, fresh parsley and enough Parmesan for salty, savory flavor.

Serve during the summer months when the zucchini in your garden grows en masse.

Ingredients for Zucchini Pie

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• Eggs: You’ll need three large eggs for this zucchini pie to create a consistency similar to a quiche.
• Parmesan: I grate Parmesan myself for fresher flavor. For a more robust, savory cheese, opt for grated Parmigiano Reggiano.
• Canola oil: Neutral-flavored canola oil adds fat and richness without pungent flavor.
• Parsley: You want to cut fresh herbs for a brighter flavor. We don’t recommend dried parsley here.
• Garlic: Pull away one clove of garlic from the bulb for this recipe. If you’re a garlic lover, though, the zucchini pie could stand a few more cloves.
• Zucchini: Cut nice, even slices of zucchini. The slices lay flat in the pie and bake more evenly than chopped zucchini.
• Biscuit/baking mix: Bisquick and the like are excellent store-bought options. If you’re a baking purist, blend your own biscuit mix at home.
• Onion: Chop up one small yellow or white onion. For a milder flavor, use 3 to 4 shallots instead.

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