The Zucchini Onion Pie before going into the oven.  This is just another good use of zucchini.  We like this recipe as a side for breakfast or lunch or supper, for that matter.


Here is a great way to serve zucchini and the presentation might just encourage people who are not fans of zucchini to eat it!  I used the small, uniform zucchini and they looked so pretty sliced up in this pie.  However, you can use larger zucchini, too, of course.

4 eggs
1/cup grated Parmesan cheese, (125 mL)
  (the kind in a can is fine)
1/cup grated Mozzarella cheese (125 mL)
1/cup olive oil, OR use half the amount (125 mL)
1 tsp dried parsley (5 mL)
1 tsp bottled, crushed garlic (5 mL)
1/tsp salt (2 mL)
1/tsp black pepper (1 mL)
3 cups sliced zucchini (750 mL)
1 cup Gluten-Free Bake Mix 2 OR simply a mix of almond flour (250 mL)
  and 1 tbsp coconut flour  (15 mL)
1 tsp baking powder (5 mL)
1 small onion, chopped

Preheat the oven to 350°F (180°C). 

In large bowl, beat eggs with fork.  Stir in Parmesan cheese, Mozzarella, olive oil, parsley, garlic, salt and pepper.  Stir in sliced zucchini and Gluten-Free Bake Mix 2 (combined with baking powder first in small bowl), and onion.  Pour into 9-inch (23 cm) pie dish.  Bake 45 minutes until firm in center to touch.

Yield:  8 generous servings
1 serving
164.3 calories
10.3 g protein
10.8 g fat
1.1 g fiber
5.0 g net carbs 

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