Fast and Easy Zucchini Pie
Craving a delectable dish that's both quick to prepare and packed with flavor? This Fast and Easy Zucchini Pie is the perfect solution for busy weeknights or casual gatherings. Combining tender, grated zucchini with a savory blend of Parmesan and mozzarella cheeses, this dish achieves the perfect balance of creamy and cheesy goodness. With simple pantry staples like all-purpose flour, olive oil, and aromatic seasonings including garlic powder and oregano, this pie comes together in just 15 minutes of prep time. The secret to its irresistible texture is squeezing out excess moisture from the zucchini, ensuring a golden, crisp finish. Baked to perfection in under 35 minutes, this versatile pie can be served as a comforting main dish, a delightful side, or even a brunch centerpiece. Perfect for vegetarians, this recipe yields six satisfying servings that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 3 medium zucchini
- 3 eggs
- 1 cup all-purpose flour
- 0.5 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 0.25 cup olive oil
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or baking dish with olive oil or cooking spray.
Wash and grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much excess water as you can. This step prevents the pie from becoming soggy.
In a large mixing bowl, whisk together the eggs, olive oil, and grated Parmesan cheese until well combined.
In a separate bowl, combine the flour, baking powder, garlic powder, dried oregano, salt, and black pepper. Mix until evenly distributed.
Gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter forms.
Fold the shredded zucchini and half of the shredded mozzarella cheese into the batter until evenly mixed.
Pour the mixture into the prepared pie dish and spread it evenly with a spatula. Sprinkle the remaining mozzarella cheese on top.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Allow the zucchini pie to cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
1905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 10066 mg | 438% | |
| Total Carbohydrate | 146.0 g | 53% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 41.7 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1458 mg | 112% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1661 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
