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.
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
How to Make It
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.
My friend and I made this for dinner last night and it was so delicious. We used a food processer to grate the zucchini, onion and provolone, so the texture of the whole thing was very smooth. Her pie plate was too small to contain all the zucchini mixture, so we baked it in her souffle dish and it set perfectly. We ate this as a main dish and sauteed some mushrooms with garlic in olive oil and marsala as a side dish. I ate leftovers of the zucchini dish for my dinner tonight, and will probably eat again for lunch tomorrow (tastes great after just a minute in the microwave). I would definitely recommend this dish.
Following other commenter's suggestions, I used a food processor to grate about 3 cups of zucchini and 1 cup of onion. Then I squeezed the liquid out of them before adding the remaining ingredients. I also added a bit of fresh parsley. And I sprinkled the parmesan on top before baking (don't know why you'd want to wait till after). I poured the mixture into a disposable deep dish pie pan and there was way too much, in fact I was able to get two full pies out of it. I don't think they were 10" dishes, though. In the smaller dishes they were barely baked through at 45 minutes. So if you use a single, larger pie pan you will probably need to bake longer. The taste and texture of the pies was wonderful and I absolutely plan to make these again.
I was looking for something similar to a zucchini pie we used to eat in Greece and came across this, which as others mention, is great on its own but makes a wonderful starter recipe for those who like to adapt things. For a Greek twist, use feta cheese instead of provolone and add dill, mint, and/or scallions. Delish! Great cold, too, and freezes well. Super fast to prepare.
This was very good. I added two links of turkey italian sausage to up the protein, and I decreased the salt to 3/4 tsp. Next time I would probably only use 1/2 tsp or less. This recipe was very easy to put together and using the food processor to grate the zucchini made quick work of the prep. i will make it again.