Description
This savory Zucchini Pie is a delicious and satisfying dish perfect for a light lunch or dinner. Made with thinly sliced zucchini, a mixture of cheeses, fragrant basil, and seasoned with garlic and paprika, this pie is baked to golden perfection and offers a delightful blend of textures and flavors in every bite.
Ingredients
Zucchini
- 3 cups zucchini slices (about 3 medium zucchini)
Dry Ingredients
- 1 cup all-purpose flour (or a gluten-free 1-to-1 blend)
- 1 teaspoon baking powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
Wet Ingredients
- 4 tablespoons butter (melted or oil)
- 3 large eggs (whisked)
- 1 cup onion (finely diced)
Cheeses and Herbs
- ¾ cup cheddar cheese (finely shredded)
- ½ cup grated Parmesan cheese (divided)
- 2 tablespoons fresh basil (chiffonade)
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit, ensuring it reaches the correct temperature before baking the pie.
- Prep zucchini: Trim the ends from the zucchini and slice them very thinly using a mandoline, aiming for slices about 1/16 to 1/8 inch thick. Set the slices aside until needed.
- Make the base: In a large bowl, whisk together the flour, baking powder, paprika, garlic powder, salt, and black pepper. Add the melted butter or oil and whisked eggs, mixing with a spatula until the mixture is well combined.
- Finish the batter: Stir in the finely diced onion, shredded cheddar cheese, ⅓ cup of the grated Parmesan cheese, chiffonade basil, and the sliced zucchini. The batter will be thick; allow it to rest for 5 to 10 minutes to let the zucchini release moisture. After resting, stir again to fully combine the ingredients.
- Add to pan: Prepare a 9-inch pie plate by spraying it with non-stick cooking spray. Transfer the zucchini batter into the pie plate, spreading it evenly into a single layer. Sprinkle the remaining Parmesan cheese evenly over the top.
- Bake then serve: Bake the pie in the preheated oven for 40 to 45 minutes or until the top turns golden and the filling is set with no wiggle when shaken. Remove from the oven and let it rest for 10 minutes before slicing and serving.
Notes
- Using a mandoline ensures evenly thin zucchini slices which help the pie cook consistently.
- Letting the batter rest before baking allows the zucchini to release moisture, improving the texture.
- Feel free to substitute the cheddar cheese with other cheeses like mozzarella or Gruyere for variations.
- Serve warm or at room temperature, making it a versatile dish for any meal.
- For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Pie
- Method: Baking
- Cuisine: American
