Food Recipes Zucchini Pie 3.2 (943) 15 Reviews This savory zucchini pie gets a boost from provolone and parmesan cheeses. By Cynthia Nicholson Cynthia Nicholson Cynthia has been a writer, editor, and producer for national publications like Cooking Light, Country Living, and Real Simple, among others. She was a recipe developer at Real Simple starting in 2005. Passionate about food, wine, and travel, Cynthia turned her enthusiasm into a tour business. Highlights: * Over 15 years of experience as a writer and editor * Owner of The Farmhouse Table, providing small-group food and wine culture tours Real Simple's Editorial Guidelines Updated on August 21, 2022 Print Share Share Tweet Pin Email Photo: Christopher Baker Hands On Time: 15 mins Total Time: 1 hrs 20 mins Yield: 6 serves Jump to Nutrition Facts Ingredients 3 cups grated zucchini 1 small onion, chopped 1 cup all-purpose flour 1 cup grated provolone cheese 3 eggs, beaten ¼ cup vegetable oil 4 tablespoons grated Parmesan 2 teaspoons chopped fresh basil 1 teaspoon baking powder 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper Directions Preheat oven to 350°F. Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan. Spoon the zucchini mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with vegetable cooking spray. Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing. Print Nutrition Facts (per serving) 289 Calories 18g Fat 20g Carbs 12mg Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 289 % Daily Value * Total Fat 18g 23% Saturated Fat 6g 30% Cholesterol 122mg 41% Sodium 723mg 31% Total Carbohydrate 20g 7% Protein 12g Calcium 255mg 20% Iron 2mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.