Zucchini Pie Recipe
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5.0
24 reviews
Excellent
Zucchini Pie Recipe
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Though it's not a dessert, this Zucchini Pie recipe is a unique and tasty way to enjoy healthy squash all year. Zucchini slices are mixed into a flavorful, cheesy crust and baked in a pie tin.
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Ingredients
- 3 cups zucchini slices about 3 medium
- 1 cup flour all purpose, or a gluten-free 1-to-1 blend
- 1 tsp. baking powder
- ½ tsp. paprika
- ½ tsp. garlic powder
- 1 tsp. salt
- ¼ tsp. black pepper
- 4 Tbsp. butter melted or oil
- 3 large eggs whisked
- 1 cup onion finely diced
- ¾ cup cheddar cheese finely shredded
- ½ cup Parmesan Cheese grated, divided
- 2 Tbsp. 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.
- 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.
- 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.
- 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.
Notes
- How to prep ahead of time: You can slice the zucchini 1 to 2 days ahead of time and keep it in the fridge.
- How to store: After baking, the zucchini pie should be kept in the fridge for the best results. Cover in plastic wrap and keep for 5 to 6 days in the refrigerator. However, it will get soggy after a couple of days.
- How to freeze: You can freeze this pie, but be sure it has completely cooled first. Then, wrap it in a layer or two of plastic and freeze for up to 2 to 3 months.
- How to reheat: You can warm up a single slice in the microwave, or put the whole pan back in the oven until heated through.
Nutrition Information
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Calories
214kcal
(11%)
Carbohydrates
16g
(5%)
Protein
9g
(18%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
92mg
(31%)
Sodium
485mg
(20%)
Potassium
275mg
(8%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
870IU
(17%)
Vitamin C
10mg
(11%)
Calcium
217mg
(22%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 92mg | 31% |
| Sodium | 485mg | 20% |
| Potassium | 275mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 870IU | 17% |
| Vitamin C | 10mg | 11% |
| Calcium | 217mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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