Try this Zucchini Cheese Pie Recipe recipe, or contribute your own.
- 1 small onion chopped
- 3 eggs, beaten
- 1/2 teaspoon of ground black pepper
- 1 teaspoon of baking powder
- 1/4 cup of vegetable oil
- 3 cups of grated zucchini
- 1 cup of all-purpose flour
- 1 cup of grated provolone cheese
- 4 tablespoons of grated parmesan
- 2 teaspoons of fresh basil chopped
- 1 teaspoon of kosher salt
- Carbohydrate 1.28425 g
- Cholesterol 0 mg
- Fat 0.01375 g
- Fiber 0.233750006556511 g
- Protein 0.15125 g
- Saturated Fat 0.005775 g
- Serving Size 1 1 Serving (14g)
- Sodium 0.55 mg
- Sugar 1.05049999344349 g
- Trans Fat 0.00385 g
- Calories 6 calories
Step-by-step
- Preheat the oven to 350.
- Then grate your zucchini and cheeses and chop the onion and fresh basil. You can also use cheese that is already grated.
- Keep one tablespoon of Parmesan to the side. Put all other ingredients into a large bowl and mix.
- Coat a 10-inch glass pie plate or a metal pie pan with vegetable cooking spray and spoon or pour your mixture in.
- Bake for 40 to 45 minutes until the top is golden brown. Sprinkle the top with the Parmesan that you put to the side and cool for 10 to 15 minutes before serving.
Most home cooks fail when baking zucchini pies because they skip pressing out the excess water trapped inside the squash, which results in a soggy, un-set interior instead of a firm slice. Grating fresh zucchini releases pounds of cellular water that must be physically expelled through a clean cheesecloth or a fine-mesh strainer before the vegetable ever touches the mixing bowl. When dealing with high-moisture vegetables in baked goods, failing to account for this liquid alters the structural ratio of flour and eggs, ultimately ruining the density of the final slice. Utilizing a standard ten-inch glass pie plate rather than dark metal ensures the crust and edges brown evenly without scorching the bottom before the center finishes cooking through. Glass conducts thermal energy more gently than aluminum, providing a reliable buffer when baking at three hundred fifty degrees Fahrenheit for forty to forty-five minutes until the top turns a deep golden brown. Fresh herbs like basil lose volatile aromatic compounds quickly under high heat, so mixing them directly into the batter preserves their distinct flavor profile better than scattering them on top prior to baking. Letting the baked pie rest undisturbed for ten to fifteen minutes allows the starches in the flour and the proteins in the eggs to fully set, making it possible to slice clean wedges without structural collapse. Cold leftovers maintain their structural integrity surprisingly well and can be eaten straight from the refrigerator or gently reheated in a toaster oven for a quick meal the next day.
