Zucchini Pie Recipe
User Reviews
5
Zucchini Pie Recipe
Description
This recipe calls for thinly sliced zucchini mixed with all-purpose or gluten-free flour, baking powder, and spices such as paprika, garlic powder, salt, and black pepper. Melted butter or oil and whisked eggs bind the mixture. Diced onion, shredded cheddar, grated Parmesan, and chiffonade basil are folded in, giving balanced savory flavors.
After resting the thick batter to allow moisture release, it's spread into a greased 9-inch pie plate. A final sprinkle of Parmesan cheese tops it off before baking at 350°F for 40-45 minutes until golden and no longer jiggly. The pie sets firmly with a slightly crisp crust and moist interior.
Serve the zucchini pie sliced for lunch or dinner as a vegetable-forward main or side. It stores well refrigerated for up to 5-6 days though may become soggy over time. The pie can be frozen once fully cooled and reheated by microwaving slices or warming in the oven.
Pre-slicing zucchini a day or two in advance and keeping it chilled helps preparation. Proper cooling before freezing preserves texture during storage.
Ingredients
- 3 cups zucchini about 3 medium, slices
- 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 egg 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
- Zucchini can be sliced 1 to 2 days ahead and stored in the refrigerator.
- After baking, store the pie covered in the refrigerator for 5 to 6 days; expect some sogginess after a couple of days.
- Allow the pie to cool completely before wrapping and freezing for 2 to 3 months.
- Reheat single slices in the microwave or the entire pie in the oven until warmed through.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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