Description
A delicious and healthy crustless zucchini pie that embodies the flavors of summer gardens.
Ingredients
Scale
- 2 cups shredded zucchini
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 3 large eggs, lightly beaten
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup milk
- 1/4 cup chopped fresh parsley
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish.
- In a colander, toss the shredded zucchini with salt and let it drain for about 10 minutes. Squeeze out excess moisture with a clean kitchen towel.
- In a medium skillet over medium heat, warm the olive oil. Add onion and sauté until transparent, about 4 minutes. Add garlic and cook for another minute. Remove from heat.
- In a large bowl, whisk together flour, baking powder, oregano, basil, and black pepper.
- Add the zucchini, sautéed onion and garlic, eggs, mozzarella, Parmesan, milk, and parsley to the flour mixture. Stir until well combined.
- Pour the zucchini mixture into the prepared pie dish, spreading it evenly.
- Bake in the preheated oven for 25 to 30 minutes or until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Let it cool for a few minutes before slicing and serving.
Notes
- Ensure to squeeze out as much moisture from the zucchini as possible for a better texture.
- This pie can be enjoyed warm or at room temperature.
- Feel free to add other vegetables or herbs as you like.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 80mg
Keywords: Zucchini, Pie, Summer, Crustless, Garden, Healthy