Photo: Christopher Baker
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.
Yield:
Makes 6 servings
Recipe from
Recipe Time
Prep:
15 Minutes
Other:
1 Hour, 5 Minutes
Nutritional 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
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
Preparation
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.
September 2004
