Original Post: https://www.evolvingtable.com/zucchini-pie/
Zucchini Pie Recipe
If your zucchini plants are out of control right now, this Zucchini Pie is about to be your new best friend. It’s savory, not sweet, with thin zucchini slices baked into a cheesy, biscuit-like crust. And you don’t even need a box of Bisquick to pull it off.
Servings: 8 servings
Ingredients
- 3 cups zucchini slices about 3 medium
- 1 cup flour all purpose, or a gluten-free 1-to-1 blend
- 1 teaspoon baking powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons butter melted or oil
- 3 large large eggs whisked
- 1 cup onion finely diced
- ¾ cup cheddar cheese finely shredded
- ½ cup grated Parmesan cheese grated, divided
- 2 tablespoons basil chiffonade
Instructions
- Preheat the oven to 350 degrees.
- Trim the ends from the zucchini squash and slice using a mandoline into pieces that are roughly 1/16-⅛” thick. Set aside until ready to use.3 cups zucchini slices
- Whisk together the flour, baking powder, paprika, garlic powder, salt, and black pepper in a large bowl. Pour in the melted butter or oil and whisked eggs. Mix together using a spatula until combined.1 cup flour, 1 teaspoon baking powder, ½ teaspoon paprika, ½ teaspoon garlic powder, 1 teaspoon salt, ¼ teaspoon black pepper, 4 tablespoons butter, 3 large large eggs
- Add the onion, cheddar cheese, ⅓ cup Parmesan cheese, basil, and sliced zucchini. Mix until combined. The batter will be really thick at this point, so let it rest for 5-10 minutes and then come back to stir it again. You should be more easily able to mix everything together now that the zucchini has released some of its moisture.1 cup onion, ¾ cup cheddar cheese, 2 tablespoons basil
- Spray a 9-inch pie plate with non-stick cooking spray and fill with the zucchini batter. Spread it out in a single layer and sprinkle with the remaining Parmesan cheese.
- Bake in the preheated oven for 40-45 minutes or until the top is golden and no longer wiggles when you shake it. Let rest for 10 minutes before slicing in.
Video
Notes
- Zucchini: Use a mandolin for super thin slices.
- Rest: Be sure to wait 10 minutes before cutting the zucchini pie.
- Cheese: Use both kinds of cheese for the most flavor.
Nutrition
Calories: 214kcal | Carbohydrates: 16g | Protein: 9g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 92mg | Sodium: 485mg | Potassium: 275mg | Fiber: 3g | Sugar: 3g | Vitamin A: 870IU | Vitamin C: 10mg | Calcium: 217mg | Iron: 1mg
