Zucchini Pie

zucchini-pie
Photo by Christopher Baker
Zucchini Pie 3.2 914 5 1
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  • Serves 6
  • Hands-On Time
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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

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.  

Ingredients

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

 

 

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