Zucchini-Shallot-Roasted Red Pepper Pie

I love zucchini. I always have. My mom used to saute it with butter, tomatoes and onions...it was my favorite side dish as a kid. I use it in everything now, from chocolate cake to pizza...it's a welcome veggie around here.

Now there's this pie. There is no fancy crust to make, you are just going to stir the ingredients together and bake. And it's going to turn out perfect. You'll see.

It's best served right out of the oven, while the crust is crunchy and the inside soft. Even my son LOVED this, I was so glad!

Look at all those veggies just waiting to be made into something fabulous...lucky for them, they were! 

Print Recipe

Zucchini-Shallot-Roasted Red Pepper Pie

Recipe from: Inspired by Taste of Home | Serves: 6


  • 3 large eggs
  • 1 cup grated Pecorino-Romano cheese
  • 1/2 cup canola oil
  • 1-1/2 Tablespoons finely chopped parsley
  • 1 Tablespoon finely minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups sliced zucchini
  • 1/4 cup diced roasted red pepper
  • 1 large or 2 small shallots, finely chopped
  • 1 cup buttermilk biscuit baking mix


  • Preheat oven to 350 degrees F. In a large bowl, combine eggs, cheese, oil, parsley, garlic, salt and pepper.
  • Stir in zucchini, red pepper, shallot and baking mix. Pour into a 9" deep-dish greased pie plate. Bake for 25-35 minutes or until lightly browned.

This would also be perfect for brunch in replace of quiche...it's also much easier to make, a guaranteed no fail!

Two Years Ago: Chocolate Mint Apple Fondue

Post a Comment

16 Comments and 11 Replies

  1. j3nn 1

    Sounds good! I have a surplus of zukes right now, ’tis that time of year. :)

    Love the chopped red onions in the picture. So pretty!

  2. Maria 3

    Love this pie! Great for any meal!

  3. I seriously love all of these flavors!!

  4. What a great way to use some of the zucchini that is threatening to take over not only my garden but my house as well :-) Love the combination of flavors and the beautiful colors in this recipe. I’d love a slice of this for lunch with a nice tossed salad. Yum.

  5. Sharon 9

    Yeah, a zucchini recipe worth trying. It’s on the menu for tonight. Thanks for your help.

  6. joanne beesley 11

    my garden is over flowing with zucchini and friends are coming to town this weekend. This is the recipe i will use for sunday brunch. thanks

  7. Barbie with a T 13

    Much more interesting than zucchini casserole. All those lovely veggies so fresh and colorful, just the perfect match with Buttermilk biscuit mix. Looks fantastic!

  8. Patty 15

    You have such a beautiful site-love this pie for brunch with all the veggies especially a great way to use up zucchini;-)

  9. This looks amazing! My family loves zucchini too…I can’t wait until it’s ready from my garden!

  10. Helen 18

    I made this last weekend. It is phenominal! The recipe has gained a spot in the coveted “this belongs in our regular rotation.”

  11. Kristin 19

    I made this today for breakfast. It was SO good! Definately a keeper! I didn’t have a deep dish pie pan so I just used an 8×8 baking dish, baked it for about 10 mins longer than the recipe called for, and it came out great!

  12. Thiago 20

    Great website!

    In this recipe, is the biscuit mix referring to just the powder or the mix prepared into the batter?


  13. Debra Hughes 22

    I made your chocolate pudding pie… omgosh .. wow, is all I can say. I am gearing up to make the zuccini bake… do you have a restaurant at your facility? I have some pretty interesting and different recipes.. I can share? Love your store, Great Luck to you !!
    P.S. You family is adorable <3

  14. Jackie 23

    can I use olive oil?

  15. Kathy c 25

    This zucchini recipe sound wonderful, but I saw in the comments you make a chic pudding pie. I was wondering if you would please post the recipe. Thx thx Kathy

    • Cathy 26

      I think that person must have been referring to someone else because I don’t have a recipe for that.

  16. Kathy c 27

    Sorry to bother you again but I was wondering can I use just Parmesan cheese if that’s all I have in the house and onion instead of shallots. I know it may change the recipe alittle but I wasn’t sure. Thx thx thx again. Kathy
    If not I will wait till I go to the store. No problem. Love new recipes!!!


Leave a Comment

Your email address will not be published. Required fields are marked *

 Notify me of followup comments via e-mail.

You can click here to Subscribe without commenting