- Calcium 255mg
- Calories 289
- Carbohydrate 20g
- Cholesterol 122mg
- Fat 18g
- Fiber 1g
- Iron 2mg
- Protein 12mg
- Sat fat 6g
- Sodium 723mg
Zucchini Pie
Christopher Baker
How to Make It
Step 1
Preheat oven to 350°F. Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan.
Step 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.
Step 3
Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.
lisafeo
2014-06-29T10:14:15-04:00
I love this recipe, I've made it dozens of times varying the cheeses and herbs. I do add sliced tomatoes to the top before I bake it, which I think makes the recipe better. Great for any meal.
morissette
2014-05-10T16:25:15-04:00
Thanks for this recipe the pie was really tasty! I cooked it for a brunch with my friends and everybody loved it. I didn't have any cheese so I added some bacon to keep a salty taste. Make sure you don't bake it for too long because it could get a bit dry.
FloridaLinda
2013-10-02T13:32:04-04:00
I've made this recipe for years. It is delicious and not a "Waste of Ingredients." I don't know how one could have it turn out as tasteless. No variations are needed. I use provolone and fresh parm and fresh basil (very important ingredient). And yest, it's good hot, warm, or cold. A nice healthy dish, and I would advise against using peanut oil since so many people are allergic.
VikingVal
2013-08-11T16:29:40-04:00
This is a "simple" tasty recipe. I had fresh lemon zucchini and basil in my garden. My cheese on hand was an English butter and a British Columbia pepper corn aged white cheese, along with the Parmesan that was listed. I took it to a garden party as it could be eaten cold, it was devoured!
klarissa
2013-08-11T12:37:13-04:00
I would not recommend this, it was a waste of ingredients. I'm not sure what happened to it as everyone else seemed to like it. I did use other cheese but don't think that it would make a difference. It was dry and tasteless.
twtw44
2013-04-02T10:49:28-04:00
i would substitute bread crumbs for flour...not sure about vegetable oil where does it go..use peanut oil for a nicer brown crispy edge in teflon pan...if mixture is too loose add more bread crumbs...drain zucchini after 30 minutes.....add more seasoning..to base..otherwise this could be very good...romana cheese good also
dphilbin
2012-12-20T09:14:31-05:00
Loved it. So did my picky eaters.
Symphonie75
2012-08-10T17:28:31-04:00
Absolutely delicious! I didn't have fresh basil so I put pesto instead and it was very tasty :)I'm going to cook this again for sure!
Vegtbull
2010-10-09T13:05:08-04:00
Yum! easy and a crowd pleaser. would be an excellent pot luck dish. i used grated mozzarella instead of provolone and it was delish.
milliwsample
2010-10-02T10:51:47-04:00
This was outstanding and so easy. I had to improvise with Asiago cheese. Used more zucchini and lots of fresh basil! It was a hit and so easy to make!
