Zucchini Pie

3.2
(943)

This savory zucchini pie gets a boost from provolone and parmesan cheeses.

This savory zucchini pie gets a boost from provolone and parmesan cheeses.
Photo: Christopher Baker
Hands On Time:
15 mins
Total Time:
1 hrs 20 mins
Yield:
6 serves

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

  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.

Nutrition Facts (per serving)

289 Calories
18g Fat
20g Carbs
12mg Protein
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.

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