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Zucchini Onion Pie

A savory pie featuring tender zucchini and sweet onions encased in a cheesy custard-like filling, perfect for any meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium zucchinis, sliced Use fresh zucchinis for the best flavor.
  • 1 medium onion, sliced Sweet onions work best for taste.
Dairy and Eggs
  • 1 cup shredded cheese (cheddar or mozzarella) Choose your preferred flavor.
  • 3 large eggs Binding agent for the filling.
  • 1 cup milk Use whole milk for richness.
Baking and Seasoning
  • 1 cup flour All-purpose flour recommended.
  • 1 tsp salt Adjust to taste.
  • 1/2 tsp black pepper Add more for extra spice.
  • 1 tsp garlic powder Enhances flavor in the filling.
  • 1 tsp dried oregano For a herbal flavor boost.
For Cooking
  • 1 tbsp olive oil For sautéing the vegetables.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a skillet over medium heat, add the olive oil. Once hot, add the sliced onions and zucchini. Sauté for 5-7 minutes until tender and slightly caramelized.
  3. In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and dried oregano until well combined.
  4. Add the sautéed onions and zucchini to the egg mixture, followed by the shredded cheese. Gently stir in the flour until just combined.
  5. Grease a 9-inch pie pan and pour the mixture into the pan, spreading it out evenly.
Baking
  1. Place the pie in the preheated oven and bake for about 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  2. Allow the pie to cool for a few minutes before slicing.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it tightly wrapped for up to a month.