Zucchini Pie

Zucchini Pie
Christopher Baker
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preparation
15
minutes
cooking
80
minutes
Serves 6

Ingredients

3
cups
grated zucchini
1
small onion, chopped
1
cup
all-purpose flour
1
cup
grated provolone cheese
3
eggs, beaten
1/4
cup
vegetable oil
4
tablespoons
grated Parmesan
2
teaspoons
chopped fresh basil
1
teaspoon
baking powder
1
teaspoon
kosher salt
1/2
teaspoon
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.

 

 

Cynthia Nicholson
August 2004

Nutritional Information

  • Per Serving
  • Calories 289
  • Calcium 255 mg
  • Carbohydrate 20 g
  • Cholesterol 122 mg
  • Fat 18 g
  • Fiber 1 g
  • Iron 2 mg
  • Protein 12 mg
  • Sat Fat 6 g
  • Sodium 723 mg
What does this mean? See Nutrition 101.

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