Here is a great recipe for zucchini if you have a picky husband, like mine, who needs it disguised with 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! You can find the one I use by clicking here.
Baked Zucchini Pie
Inspired by this recipe from Real Simple
3 cups grated zucchini, excess moisture squeezed out with a potato ricer.
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.
Ciao Susan!! appetitoso questo tortino di zucchine!! baci!!ReplyDelete
I do, I love zucchini! This baked pie looks fantastic. I'm saving the recipe.ReplyDelete
Raising my hand! We love zucchini! Disguised or not! That pie looks awesome!ReplyDelete
I have both hands waving!! And what a great idea to use a ricer!ReplyDelete
This looks great and could easily be adapted to low carb! Thanks for posting :)ReplyDelete
Ok, how am I supposed to type with both hands in the air??? This sounds good and I love the ricer tip! I always look at them and wonder what else they would be good for! Congrats on the garden still going strong:@)ReplyDelete
This sounds yummy!! Great tip with the ricer. I will be trying this for sure :)ReplyDelete
Great potato ricer trick - I bet it would work well to get the extra moisture out of spinach too.ReplyDelete
Thanks for posting the recipe for is Zucchini Pie. As usual, great photos.
I love zucchini in any way it is cooked. We also make a sweet pie with it here. I love your version. It must have tasted great.ReplyDelete
Yes, I love zucchini...that pie sounds very good, almost like a quiche. Thanks for the tip on using the ricer to squeeze out the juice...I don't know why I had never thought to use it for that purpose. I always wrapped it in an old napkin and squeezed the heck out of it, the ricer sounds so much easier and will clean up much easier than a green stained napkin!ReplyDelete
oh wow this looks amazing you cook so so wellReplyDelete
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I love the concept of this! About the ricer, I am very grateful you pointed out that tip! Just a few weeks ago I made zucchini fritters and I loved it, but did think there had to be a better way to get the moisture out. I wonder if the ricer tip would work with spinach too?ReplyDelete
Oh I have been looking for a recipe like this. YUMMY! I'm making this next week. It will be on my weekly menu with a link back to your site.ReplyDelete
Thanks~ it looks delicious!
It's almost like a zucchini cheesecake! And really how could you not love that.ReplyDelete
You sold me! Looks amazing! What kind of cherry tomatoes are those? They look like little Cherokee Purples.ReplyDelete
What a great way to make fritters...The flavors here are delightful :) Lovely site as well...ReplyDelete
Great idea for tomorrow's dinner. I just discovered your blog this evening, it's really wonderful. One question, I also live in SE Wisconsin, which farmer's market did you photograph, I'd love to check it out.ReplyDelete
Mari in Cedarburg
great idea, super yummy and flavorfulReplyDelete
My hand is up! I love zucchini any way you slice it. This looks delicious.ReplyDelete
I bet this is a whole lot healthier than fritters too! Lovely!ReplyDelete
I raised my hands twice for this post because I like zucchini doctored with cheese! I like the fresh flavors of this recipe with the summer squash and herbs, and who can complain about cheese?ReplyDelete
I raised my hand for both! I love it both plain and doctored. This looks delicious. Thanks for the tip about using the potato ricer!ReplyDelete
I have to try this! I'm finding more ways to cook zuchhini and this sounds yummy!ReplyDelete
Thank you for your kind comments, everyone!ReplyDelete
Cindy, the cherry tomatoes were bought at the farmers' market last year so I don't know the name for certain but I think they're called Chocolate Cherry. I saved seed and grew them myself this year. More about that in a future post :)
Mari, so nice to meet you! The farmers' market that I like to visit is the West Allis Farmers' Market. It's one of the biggest in the Milwaukee area and they're open three days a week. http://www.ci.west-allis.wi.us/health/health_farmers_market.htm
This looks and sounds delicious! You always have amazing photos, you are a pro at it as well as cooking!ReplyDelete
Cara Susa, questo pie è bellissimo! Visto che tu ce ne garantisci la bontà, è praticamente perfetto: bello e buono! Cosa si può pretendere di più? :-) Baci!ReplyDelete
Great recipe and I love the idea of using the ricer that way... now spinach and zucchini squeezing has just gotten easier... THANKS!!!ReplyDelete
Love zucchini, and no disguising is necessary here! But I will raise my hand twice! I would enjoy the pie very much.ReplyDelete
NOT raising my hand, even dh the veggie eater won't eat it!ReplyDelete
But your pic is wonderful.
I won't make you eat goat cheese! :)
wonderful pie and so easy!ReplyDelete
You've done me a greart favour by making this recipe. I have a lot of zucchini and I was runnig out of options. Now I know what to do with it.ReplyDelete
Really love your zucchini pie look fantastic! gloriaReplyDelete
My hand went right up- I love zucchini! Thanks for the tip about the ricer, very handy. Zucchini is always too watery in so many dishes. I will be giving this a try it sounds very delicious.ReplyDelete
Randy might even like this! As long as I didn't tell him whats in it lol. Looks great Susan.ReplyDelete
I love zuchini! I just saw a recipe in a magazine for zuchini fritters, which looked delicious =D This pie looks so good.....it's hard to decide which one to make first!ReplyDelete
We love zuchinni as well and this sounds like a wonderful recipe. I'm bookmarking it to try as soon as I buy some zuchinni. My plant was a casualty of Hershey.ReplyDelete
I am raising both hands - love this.ReplyDelete
Love at first sight! I'll do ! KissesReplyDelete
Ciao Susan, piacere di conoscerti, questo tortino è fantastico, mi piacciono molto le zucchine, lo farò domani, grazie... complimenti per il tuo blog, la tua cucina è di mio gusto, verrò ancora a trovarti!!!ReplyDelete