Zucchini Pie

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 Real Simple

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Recipe Time

Prep Time:
Other: 1 Hour, 5 Minutes

Nutritional Information

Amount per serving
  • Calcium: 255mg
  • Calories: 289
  • Calories from fat: 1%
  • Carbohydrate: 20g
  • Cholesterol: 122mg
  • Fat: 18g
  • Fiber: 1g
  • Iron: 2mg
  • Protein: 12mg
  • Saturated fat: 6g
  • Sodium: 723mg

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

  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.
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