I like zucchini any way but my husband needs it disguised with lots of other ingredients. He loves it when I make zucchini fritters which has all of the ingredients listed above. Last week, I found a recipe for zucchini pie in the August issue of Real Simple magazine. The ingredients sounded almost exactly like those in zucchini fritters but without all of the work of making patties and frying. Instead, it's baked in a pie plate but the delicious fritter flavor is all there.
I added more herbs than the original recipe called for and also changed the cheeses added. I was extremely happy with the result and even more happy to find a recipe that will allow me to use my every-growing zucchini crop! This was our Meatless Monday meal last night.
Here's a great tip for you...use a potato ricer to squeeze out the excess moisture in zucchini. It works beautifully!
Baked Zucchini Pie
Inspired by this recipe from Real Simple
3 cups grated zucchini, excess moisture squeezed out
1 small onion, chopped
1 cup all-purpose flour
1/2 cup grated provolone cheese
1/2 cup grated mozzarella cheese
3 eggs, beaten
1/4 cup vegetable oil
4 tablespoons grated Parmesan cheese (reserve 1 tablespoon)
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 350°F. Spray a 10 inch round glass pie plate lightly with cooking spray.
In a large bowl combine all the ingredients except for 1 tablespoon of the reserved Parmesan cheese and blend gently. Spoon the mixture into the prepared pie plate.
Bake for 45 to 50 minutes or until golden brown. Remove from oven and sprinkle with the reserved Parmesan. Cool for about 10 minutes before slicing.