Description
A savory pie bursting with flavor, perfect for showcasing fresh summer zucchini.
Ingredients
Scale
- 2 cups shredded zucchini
- 1 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 3 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 teaspoon garlic powder
- Fresh herbs (optional, e.g. basil or thyme)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the zucchini by shredding and squeezing out excess moisture.
- Sauté the onions in olive oil until translucent and caramelized, about 5–7 minutes.
- Combine eggs and milk in a large bowl, whisking to blend.
- Add the shredded zucchini to the egg mixture, then the sautéed onions, garlic powder, salt, and black pepper.
- Incorporate the flour and Parmesan cheese until well combined.
- Pour the mixture into a greased 9-inch pie dish.
- Bake for 30-35 minutes, or until golden and a toothpick comes out clean.
- Cool for about 10 minutes before serving.
Notes
Serve with a light salad or drizzle with balsamic vinaigrette for a refreshing touch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: zucchini pie, summer recipe, savory pie, vegetarian dish