Can I make Zucchini Onion Pie without cheese?

Yes, you can absolutely make Zucchini Onion Pie without cheese, though you’ll lose some of that classic creamy richness. To compensate for the missing texture and flavor, consider adding alternatives like mashed avocado, vegan cheese, or even a spoonful of hummus to the batter. Nutritional yeast is a popular choice for adding a cheesy taste in dairy-free versions. The pie will still set nicely thanks to the eggs and flour, though the texture may be a bit lighter.

How do I keep the pie from getting soggy?

Soggy pie is the #1 enemy of a great Zucchini Onion Pie . To prevent it: Salt the zucchini slices and let them sit for 10–15 minutes, then pat them dry to draw out excess moisture. Bake until golden —don’t underbake. Use a ceramic or glass pie plate to ensure even heat distribution. Allow the pie to cool before slicing , which helps firm up the center. These steps help you get that perfect balance of moist and firm in every bite.

Can I prepare it ahead of time?

Absolutely! Zucchini Onion Pie is meal-prep friendly and can be made up to 2 days in advance. Here are your options: Bake ahead and refrigerate. Just reheat slices as needed. Prep ingredients like slicing zucchini and onions, and mixing the dry/wet ingredients separately. Combine and bake the next day. You can also freeze the baked pie—let it cool, then wrap tightly and freeze up to 2 months. It’s the ideal dish for busy weeks, brunches, or holiday prep.

What kind of onion is best to use?

Yellow onions are the most popular choice for Zucchini Onion Pie due to their balance of sweetness and strength. But you’ve got options: White onions – Sharper, great if you like more bite. Sweet onions – Milder and caramelize nicely. Red onions – Pretty in color, milder after baking, adds a slightly fruity note. Whatever you choose, slice them thin and evenly to ensure they soften well while baking.

Is this recipe kid-friendly?

Yes! Most kids love the cheesy, soft texture of Zucchini Onion Pie —especially if they’re already used to casseroles or quiche. To make it even more appealing: Use mild cheddar instead of sharp. Skip the mustard powder if your child prefers a simpler flavor. Try baking it in muffin tins for “mini pies” that are fun to eat and pack in lunchboxes. It’s a sneaky way to get more vegetables into their meals without complaints.

Can I use frozen zucchini?

You can use frozen zucchini for Zucchini Onion Pie , but it needs a little prep first. Because frozen zucchini holds extra water, always thaw and drain it completely . Then press it between paper towels or a clean kitchen towel to squeeze out as much liquid as possible. Note: The texture will be softer, and the flavor a little more mellow. If you want a firmer bite, fresh zucchini is the better choice.

Why This Zucchini Onion Pie Is the Ultimate Summer Side Dish

Name: Why This Zucchini Onion Pie Is the Ultimate Summer Side Dish
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 medium zucchinis, grated; 1 medium onion, finely chopped; 3 eggs; ¼ cup vegetable oil; 1 teaspoon garlic powder; ½ teaspoon dried oregano; ¼ teaspoon mustard powder; ½ teaspoon salt; ¼ teaspoon pepper; 1 cup grated cheddar cheese; 3 tablespoons grated Parmesan cheese; 1 cup all-purpose flour; 1 teaspoon baking powder

Description

Zucchini Onion Pie is a savory, crustless dish packed with shredded zucchini, sweet onions, and melted cheese, all bound together with a lightly seasoned egg and flour batter. It’s simple, wholesome, and perfect for breakfast, brunch, or a light dinner.

Ingredients

Units Scale

2 medium zucchinis, grated
1 medium onion, finely chopped
3 eggs
1/4 cup vegetable oil
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon mustard powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup grated cheddar cheese
3 tablespoons grated Parmesan cheese
1 cup all-purpose flour
1 teaspoon baking powder

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Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or baking dish.
Grate zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels.
In a large bowl, whisk together eggs and vegetable oil until smooth.
Add garlic powder, oregano, mustard powder, salt, and pepper. Mix to combine.
Stir in grated zucchini, chopped onion, cheddar, and Parmesan cheese.
In a separate bowl, whisk together flour and baking powder, then add to the zucchini mixture. Mix until fully incorporated.
Pour the mixture into the prepared pie dish and smooth the top.
Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Let cool for 5–10 minutes before slicing and serving warm or at room temperature.

Notes

For extra flavor, add chopped fresh herbs like basil or parsley.
Use a mix of cheeses for variety—try mozzarella or feta along with cheddar.
This pie can be made ahead and reheated or served cold.
Great as a side dish, brunch item, or vegetarian main course.

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 3g
Sodium: 400mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 9g
Cholesterol: 85mg