Cheesy Zucchini Pie
A crustless pie full of tender zucchini, cheese, and herbs — golden, fluffy, and delicious!
Ingredients:
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3 cups grated zucchini (about 2–3 medium)
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1/2 tsp salt (for drawing out moisture)
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1 small onion, finely chopped
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3 large eggs
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1/2 cup vegetable oil (or olive oil)
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1 cup all-purpose flour
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1/2 tsp baking powder
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1/2 cup grated Parmesan cheese
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1 cup shredded mozzarella or cheddar cheese
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1/2 tsp garlic powder
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1/2 tsp dried basil or Italian seasoning
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Salt & pepper to taste
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Optional: chopped fresh parsley or green onions for garnish
Instructions:
1. Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or round baking dish.
2. Prepare the Zucchini:
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Grate zucchini and place it in a colander.
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Sprinkle with 1/2 tsp salt, mix, and let sit for 10 minutes.
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After resting, squeeze out as much liquid as possible using a clean towel or paper towels.
3. Mix the Batter:
In a large bowl, whisk together:
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Eggs, oil, flour, baking powder, Parmesan, garlic powder, basil, salt, and pepper.
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Stir in the zucchini, onion, and shredded cheese until well combined.
4. Bake:
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Pour the mixture into the prepared pie dish and smooth the top.
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Bake for 35–40 minutes, or until golden brown and set in the center.
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Let it rest for 5–10 minutes before slicing.
Serving Ideas:
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Serve warm, at room temp, or even chilled.
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Perfect with a side salad, a dollop of sour cream, or as a side for grilled meat.