Zucchini Pie

zucchini-pie
Photo by Christopher Baker
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4.0 stars based on 35 reviews
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 289 calories
    • Fat 18 g
    • Sat Fat 6 g
    • Cholesterol 122 mg
    • Sodium 723 mg
    • Protein 12 mg
    • Carbohydrate 20 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 255 mg

Ingredients

  1. Check 3cups grated zucchini
  2. Check 1 small onion, chopped
  3. Check 1cup all-purpose flour
  4. Check 1cup grated provolone cheese
  5. Check 3 eggs, beaten
  6. Check 1/4cup vegetable oil
  7. Check 4tablespoons grated Parmesan
  8. Check 2teaspoons chopped fresh basil
  9. Check 1teaspoon baking powder
  10. Check 1teaspoon kosher salt
  11. Check 1/2teaspoon freshly ground black pepper

Directions

  1. Preheat oven to 350°F. Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan.
  2. Spoon the zucchini mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with vegetable cooking spray.
  3. Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.