Zucchini pie recipe
While testing zucchini recipes for my new e-book, 23 Zucchini: Fast, fun, easy recipes from The Perfect Pantry® kitchen, I tried some dishes that, although successful, didn't make the final cut, often because they were similar to other recipes in the book. My friend Ann first suggested I include a zucchini pie, and I read through many recipes before I stepped into the kitchen. I decided to make a pie that would hold up well for picnics and potlucks -- something a bit more sturdy than a traditional frittata or egg casserole -- and this version passes the test. It's important to squeeze as much water as you can out of the shredded zucchini before adding it to the egg batter (this short video I made for 23 Zucchini shows you an easy way to do it). If you don't, you'll end up with something more like pudding than pie. You can make this up to a day or two ahead.
From the pantry, you'll need: onion, white whole wheat flour, shredded or grated cheese, eggs, extra virgin olive oil, Parmigiano-Reggiano cheese, baking powder, kosher salt, fresh black pepper, cooking spray.
Inspired by this recipe from Savoring Time in the Kitchen. Serves 8.
3 cups grated zucchini, moisture squeezed out
1 small onion, diced
1/2 cup white whole wheat flour
1 cup shredded low-fat mixed Italian cheeses (store-bought), or nonfat mozzarella
3 eggs, lightly beaten
1 Tbsp extra virgin olive oil
3 Tbsp nonfat (skim) milk
1/4 cup grated Parmigiano-Reggiano cheese (reserve 1 Tbsp)
1 tsp chopped fresh basil
1 tsp chopped fresh thyme
1 tsp baking powder
1 tsp kosher salt
1/2 tsp fresh black pepper
Preheat oven to 350°F. Coat a pie plate or 9-inch square glass baking pan with cooking spray, and set aside.
In a large mixing bowl, combine all of the ingredients except 1 Tbsp of Parmigiano-Reggiano cheese. Mix well. Pour the mixture into the prepared pie plate.
Bake at 350F for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Remove pie from the oven, sprinkle on the remaining 1 tablespoon of cheese, and let sit for at least 10 minutes, or up to an hour, before serving.
Serve at room temperature. Can be made up to 2 days ahead; store in the refrigerator.
More recipes in The Perfect Pantry:
Zucchini, goat cheese and basil frittata
Broccoli, mushroom, egg and cheese breakfast casserole
Egg, spinach and two cheese crustless quiche
Egg and cheese casserole with chayote squash and green chiles
Kale and feta quiche
Other recipes that use these pantry ingredients:
Zucchini bake with feta and thyme, from Kalyn's Kitchen
Gluten-free zucchini quinoa breakfast cake, from Gluten-free Goddess
Zucchini ricotta frittata, from Simply Recipes
Garden zucchini pizza casserole, from Brown Eyed Baker
Savory zucchini bread, from No Recipes