Zucchini Pie

Zucchini Pie

This savory dinner pie is good eats and is sure to become a favorite.  It’s kind of like a quiche but without the crust (and the added calories a crust brings with it).   Sometimes I use cilantro instead of basil, parsley, or chives and really liked that addition (I love cilantro). Basil is really nice too. I’ve made zucchini pie many, many times and almost never the same way twice. I have never messed it up. Do your thing and leave me a comment to let me know how it turned out.

This is a perfect dish to take to a potluck or picnic. It tastes great at room temperature. Zucchini pie is also great as a light dinner or lunch served with a tossed salad.

I got this recipe from my friend, Donna.  Many of her recipe notes are included.

Zucchini Pie (2)

Zucchini Pie

3 cups grated zucchini (about 2 large zucchinis)
1 carrot, grated
1 small onion chopped
1 cup flour (a gluten-free flour blend can be used)
1 cup grated provolone or mild cheddar cheese (soy or rice cheese work fine)
1/4 cup canola or or vegetable oil
2 eggs, beaten
2 teaspoons chopped basil, parsley or chives (dried or fresh)
1 teaspoon baking powder
1/2 teaspoon kosher salt (regular or sea salt will work fine too)

Preheat oven to 350 degrees.  Combine all ingredients in a large bowl and mix well.  Spoon zucchini mixture into a 10 inch glass pie or quiche plate (a small rectangular or square casserole dish works too) that has been coated with vegetable cooking spray.  Bake for 45-50 minutes or until golden brown.  Cool for 15 minutes before slicing.

Zucchini Pie (3)

zucchini pie



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