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Zucchini Pie

Photo: Christopher Baker
Prep time 15 mins
Other time 1 hr, 5 mins
Yield Makes 6 servings
This crustless zucchini pie contains eggs and two types of cheese and can be served as either a side dish or a meatless main dish.

Ingredients

  • 3 cups grated zucchini
  • 1 small onion, chopped
  • 1 cup all-purpose flour
  • 1 cup grated provolone cheese
  • 3 eggs, beaten
  • 1/4 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

Nutrition Information

  • calcium 255 mg
  • calories 289
  • caloriesfromfat 1 %
  • carbohydrate 20 g
  • cholesterol 122 mg
  • fat 18 g
  • fiber 1 g
  • iron 2 mg
  • protein 12 mg
  • satfat 6 g
  • sodium 723 mg

How to Make It

  1. Preheat oven to 350°F. Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan. Spoon the zucchini mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with vegetable cooking spray. Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.