Crustless Zucchini Pie

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3 cups grated zucchini
1 small onion, chopped
1 cup all-purpose flour
1 cup grated provolone cheese
3 eggs, beaten
1/4 cup extra virgin olive oil
4 tablespoons grated Parmesan
1 teaspoon Italian Seasoning or Za'atar Blend
1 teaspoon baking powder
1/2 teaspoon Kosher flake sea salt
1/2 teaspoon freshly ground black pepper


Preheat oven to 350°F.

Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan. Spoon the zucchini mixture into a 10-inch round glass pie plate or metal spring form pan that has been coated with vegetable cooking spray.

Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.



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