Zucchini Pie

Zucchini Pie
  • PREP TIME
    15 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    1 hrs 15 mins
  • SERVING
    6 People
  • VIEWS
    720

Embrace the essence of a crustless quiche meeting a savory pie! This zucchini pie is a delightful dance of textures and flavors, a cherished recipe passed down through generations.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    18 g
  • Cholesterol
    182 mg
  • Fiber
    2 g
  • Protein
    12 g
  • Saturated Fat
    15 g
  • Sodium
    647 mg
  • Sugar
    5 g
  • Fat
    28 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate or baking dish. (Prep Time: 5 minutes)

Image Step 02
02 Step

Recipe View 15 mins Place the diced zucchini in a bowl and toss with 1/2 teaspoon of salt. Let it stand for 15 minutes to draw out excess moisture. (Rest Time: 15 minutes)

Image Step 03
03 Step

Recipe View 5 mins Transfer the salted zucchini to a clean kitchen towel or cheesecloth. Wring out as much excess liquid as possible. This step is crucial for preventing a soggy pie. (Prep Time: 5 minutes)

Image Step 04
04 Step

Recipe View 10 mins In a large bowl, combine the drained zucchini, beaten eggs, buttermilk baking mix, chopped onion, vegetable oil, shredded Cheddar cheese, grated Parmesan cheese, dried marjoram, chopped parsley, and black pepper. Mix well to ensure all ingredients are evenly distributed. (Prep Time: 10 minutes)

Image Step 05
05 Step

Recipe View 2 mins Spread the zucchini mixture evenly into the prepared pie plate or baking dish. (Prep Time: 2 minutes)

Image Step 06
06 Step

Recipe View 45 mins Bake in the preheated oven until the pie is golden brown and a knife inserted into the center comes out clean. This should take approximately 45 minutes. (Bake Time: 45 minutes)

Image Step 07
07 Step

Recipe View 10 mins Let the pie cool slightly before slicing and serving. Enjoy! (Cooling Time: 10 minutes)

For a richer flavor, consider using olive oil instead of vegetable oil.
If you don't have buttermilk baking mix, you can substitute it with all-purpose flour mixed with baking powder and a pinch of salt.
Feel free to experiment with different cheeses, such as Gruyere or Monterey Jack.
Add a pinch of red pepper flakes for a touch of heat.

Hershel Pfannerstill

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 240 Ratings)
Total Reviews: (3)
  • William Willms

    This recipe is fantastic! The zucchini pie turned out perfectly. The tip about squeezing out the excess moisture from the zucchini is key!" - Sarah M.

  • William Okeefeadams

    I made this for a brunch, and it was a huge hit. The combination of cheeses and herbs is delicious. I added a little garlic powder to the mix, which was a great addition." - John B.

  • Clementine Hansen

    Easy to follow and the pie was so flavorful. My family loved it, even the kids! Will definitely make this again." - Emily L.

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