Description
This Zucchini Pie is a savory, cheesy dish featuring thinly sliced zucchini combined with a flavorful batter of flour, spices, eggs, and cheeses. Baked to a golden perfection, it makes a delicious and hearty vegetarian main or side dish perfect for any season.
Ingredients
Scale
Zucchini Pie Ingredients
- 3 cups zucchini slices (about 3 medium zucchinis)
- 1 cup all-purpose flour (or gluten-free 1-to-1 blend)
- 1 teaspoon baking powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons butter (melted or oil)
- 3 large eggs (whisked)
- 1 cup onion (finely diced)
- ¾ cup cheddar cheese (finely shredded)
- ½ cup grated Parmesan cheese (divided)
- 2 tablespoons basil (chiffonade)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the pie.
- Prep Zucchini: Trim the ends off the zucchinis and slice them very thinly (about 1/16 to 1/8 inch thick) using a mandoline for even thickness. Set aside until needed.
- Make the Base: In a large mixing bowl, whisk together the flour, baking powder, paprika, garlic powder, salt, and black pepper. Add the melted butter or oil along with the whisked eggs, and mix with a spatula until the batter is combined.
- Finish the Batter: Fold in the diced onion, shredded cheddar cheese, one-third of the Parmesan cheese, chiffonade basil, and sliced zucchini. The batter will be thick; let it rest for 5-10 minutes so the zucchini can release moisture, then stir again to fully incorporate all ingredients.
- Add to Pan: Spray a 9-inch pie plate with non-stick cooking spray. Pour in the zucchini batter, spreading it evenly in a single layer. Sprinkle the remaining Parmesan cheese on top for a flavorful crust.
- Bake and Serve: Place the pie in the preheated oven and bake for 40-45 minutes until the top is golden brown and the filling no longer jiggles when shaken. Remove from oven and allow to rest for 10 minutes before slicing and serving.
Notes
- Using a mandoline ensures even slicing and consistent cooking in the pie.
- Letting the batter rest before baking helps the zucchini release moisture for better texture.
- You can substitute all-purpose flour for a gluten-free 1:1 blend if needed.
- This pie is best served warm but can be enjoyed at room temperature as well.
