No fancy crust is necessary for this delicious Zucchini-Shallot-Roasted Red Pepper Pie. Just stir it all together and it bakes to perfection.
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 that there’s this Zucchini-Shallot-Roasted Red Pepper Pie, the old question, what should I eat for dinner” is easily answered. 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.
This dinner pie is 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!
This would also be perfect for brunch in replace of quiche…it’s also much easier to make, a guaranteed no fail!
When you have time, make sure to check out 25 Zucchini Recipes You Have to Make.
Two Years Ago: Chocolate Mint Apple Fondue
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Zucchini-Shallot-Roasted Red Pepper Pie
Ingredients
- 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 (baking aisle)
Directions
- 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.
j3nn says
Sounds good! I have a surplus of zukes right now, ’tis that time of year. đŸ™‚
Love the chopped red onions in the picture. So pretty!
Cathy says
Thanks Jenn!
Maria says
Love this pie! Great for any meal!
Cathy says
Thanks Maria, it works great for dinner and brunch!
Deborah says
I seriously love all of these flavors!!
Cathy says
Me too, they are some of my favorites!
Lana @ Never Enough Thyme says
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 đŸ™‚ 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.
Cathy says
Thanks Lana!
Sharon says
Yeah, a zucchini recipe worth trying. It’s on the menu for tonight. Thanks for your help.
Cathy says
Let us know how it turned out.
joanne beesley says
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
Cathy says
This will be the perfect-no fuss brunch item.
Barbie with a T says
Much more interesting than zucchini casserole. All those lovely veggies so fresh and colorful, just the perfect match with Buttermilk biscuit mix. Looks fantastic!
Cathy says
I agree 100%!
Patty says
You have such a beautiful site-love this pie for brunch with all the veggies especially a great way to use up zucchini;-)
Cathy says
Thanks Patty!
Danielle says
This looks amazing! My family loves zucchini too…I can’t wait until it’s ready from my garden!
Helen says
I made this last weekend. It is phenominal! The recipe has gained a spot in the coveted “this belongs in our regular rotation.”
Kristin says
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!
Thiago says
Great website!
In this recipe, is the biscuit mix referring to just the powder or the mix prepared into the batter?
Thanks!!
Cathy says
The powder.
Mary Pat says
Can you make your own ‘biscuit mix’?
Debra Hughes says
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
Jackie says
can I use olive oil?
Cathy says
You can.
Kathy c says
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 says
I think that person must have been referring to someone else because I don’t have a recipe for that.
Kathy c says
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!!!
Lynn Ryan says
I wonder if I can find a gluten free biscuit mix??
Mary Pat Lemass says
I was wondering if anyone has a recipe to make my own biscuit mix? It’s nice to avoid anything in a box, especially when you’re going to the trouble of cooking. Maybe this would help with making it gluten free also.
Mel says
Can I use yellow squash in place of zucchini?
Cathy says
I don’t see why not.
Mel says
Thank you ! It’s going into the oven right now and I’ll let you know how it turned out 。^‿^。
Meira says
Just made this and it was DELICIOUS! It was immediately well-received by my guests, and I really enjoyed the leftovers that followed. It was incredibly easy to make……I highly recommend giving this recipe a shot!
Judy M says
This was wonderful! I substituted sun dried tomatoes because that’s what I had on hand. It was so good I made a second pie (husband inhaled the first one). It came together so quickly – add fruit or a salad and you have a quick company meal.
Louise Thompson says
That seems like a lot of oil!
Carole Niland says
I am looking for the nutritional info – sodium and calories for this recipe.
Cathy says
If you pop all the ingredients into an app called my Fitness Pal, it will give you the info you’re looking for.
Cindy says
This – like so many of your recipes – has been added to the regular rotation in my house. We love it for brunch, or with a side salad for dinner. Its pretty perfect. ☺
Cathy says
That’s so great! Thank you!
Kelly McIntyre says
Didn’t cook all the way through in 35 minute, didn’t brown on top (I broiled for a few minutes to get some color), zucchini was still crunchy. Siiiigh.
Cathy says
Sounds like your oven temperature needs to be checked.
Carmela says
Can you prepare this ahead and then just Cook the day of?
Cathy says
Yes.