Rating: 4.4 stars
238 Ratings
  • 5 star values: 154
  • 4 star values: 56
  • 3 star values: 9
  • 2 star values: 7
  • 1 star values: 12

This is a recipe my grandmother used to make at family gatherings. She was a great cook and has passed on now but we still manage to keep her recipe alive!

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10x6-inch pan or a 12-inch pie plate.

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  • In a medium mixing bowl, combine zucchini, onion, eggs, buttermilk baking mix, vegetable oil, Parmesan cheese, marjoram, parsley and pepper; mix well. Spread into the prepared baking dish.

  • Bake for 30 minutes, or until lightly brown.

Nutrition Facts

242 calories; protein 7.1g; carbohydrates 14.1g; fat 18g; cholesterol 97.4mg; sodium 405.4mg. Full Nutrition
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Reviews (205)

Most helpful positive review

Rating: 5 stars
09/22/2007
Love this.! I switched it up a bit (and thanks to all of the people who gave me all of the great ideas!). I added the following (because I had it on hand): 1/2 (of each) red, yellow and orange bell pepper, chopped, fresh spinach (handful), fresh basil (2 Tablespoons), fresh Italian parsley (2-3 tablespoons), 3/4 cup of cherry tomatoes quartered, sauteed 1/2 red onion and two big garlic cloves in a little olive oil, used light sour cream instead of the oil (1/2-3/4 cup), sprinkled it with some olive oil, used Heart Smart Bisquick, egg beaters, salt, pepper, Italian seasoning, baked it for 45-50 minutes in 350-degrees using a glass pyrex dish (10X13, I think). It looks beautiful and tastes really great! What a wonderful way to get a bunch of healthy veggies in your diet. Read More
(178)

Most helpful critical review

Rating: 3 stars
07/08/2008
I remember a similar zucchini pie that my mom made growing up. I made this version and it was just too oily and it was just missing something.. SO here's what I do to make it much better - I add over a cup each of sharp cheddar cheese and parmesan. And instead of all of that oil I just add 2 tablespoons of olive oil...better flavor. Lastly, fresh parsley. Enjoy! It really is a good recipe if you do it right. Read More
(38)
238 Ratings
  • 5 star values: 154
  • 4 star values: 56
  • 3 star values: 9
  • 2 star values: 7
  • 1 star values: 12
Rating: 5 stars
09/22/2007
Love this.! I switched it up a bit (and thanks to all of the people who gave me all of the great ideas!). I added the following (because I had it on hand): 1/2 (of each) red, yellow and orange bell pepper, chopped, fresh spinach (handful), fresh basil (2 Tablespoons), fresh Italian parsley (2-3 tablespoons), 3/4 cup of cherry tomatoes quartered, sauteed 1/2 red onion and two big garlic cloves in a little olive oil, used light sour cream instead of the oil (1/2-3/4 cup), sprinkled it with some olive oil, used Heart Smart Bisquick, egg beaters, salt, pepper, Italian seasoning, baked it for 45-50 minutes in 350-degrees using a glass pyrex dish (10X13, I think). It looks beautiful and tastes really great! What a wonderful way to get a bunch of healthy veggies in your diet. Read More
(178)
Rating: 5 stars
11/22/2006
I made this recipe for a brunch I hosted on Sunday. I made mini pies using my mini muffin pan the night before the party. The bite size were perfect. My guests loved them and I didnt have any left over. I would definitely make this recipe again. PS. I reheated the minis the day of the party in the oven and they were perfect. Read More
(120)
Rating: 5 stars
01/31/2004
My neighbor gave me some zucchini. My husband says he doesn't like it so I peeled the zucchini with a potato peeler and grated the zucchini instead of dicing it. He loved the pie. My mother-in-law and my neighbors both like it too! Thanks for a great recipe. I will prepare again & again. Read More
(80)
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Rating: 5 stars
08/15/2006
Great recipe!! To make it lower in fat I used non-fat sour cream instead of the 1/2 cup oil and then just added about 1 to 2 tablespoons of oil. Was a wonderful new way to eat zucchini!! Read More
(69)
Rating: 5 stars
07/08/2004
I have a similar recipe however mine calls for grating the zucchini. The best part is I grate the zucchini onion and the cheese in the cusinart then mix in the rest of the ingredients. What could be easier? This is definitely a great way to use that abundance of zucchini. My recipe calls for using cheddar cheese instead of parmesan. Wonderful! Read More
(55)
Rating: 5 stars
07/22/2006
My husband & I loved this! The kids on the other hand were not thrilled, but will learn to like it because I plan on making it all summer! As menioned in other reviews, I shredded the zuchinni, carrot and onion. I used cherry tomatoes which I cut in half, and it made the pie very colorful. I also sprinkled cheddar cheese on top which enhanced the overall appearance. I used Italian seasoning in place of the marjoram which worked well. Next time I will use less oil. Thanks for a great recipe!!! Read More
(39)
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Rating: 3 stars
07/08/2008
I remember a similar zucchini pie that my mom made growing up. I made this version and it was just too oily and it was just missing something.. SO here's what I do to make it much better - I add over a cup each of sharp cheddar cheese and parmesan. And instead of all of that oil I just add 2 tablespoons of olive oil...better flavor. Lastly, fresh parsley. Enjoy! It really is a good recipe if you do it right. Read More
(38)
Rating: 4 stars
01/31/2004
This was very good. Instead of 3 cups zucchini I used a mixture of vegetables to total 3 cups i.e. green pepper carrots & tomatoes. I also added a little garlic and some spicy seasoning to give it a little more flavor. Read More
(37)
Rating: 5 stars
01/31/2004
I thought this was delicious. It was simple to make. My neighbors all loved it and want the recipe. Read More
(26)