REV: Zucchini Pie -- Real Simple 9/04

[rjbq]

Tried this tonight and it turned out quite good. I figured that anything using 3 cups of grated zucchini had to be good.

Zucchini Pie

Serves 6

3 cups grated zucchini
1 small onion, chopped
1 cup all-purpose flour
1 cup grated provolone cheese (I used some Fontina that needed using)
3 eggs, beaten
1/4 cup vegetable oil
4 tablespoons grated Parmesan
2 teaspoons chopped fresh basil
1 teaspoon baking powder
1 teaspoon kosher 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 pie 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.

Nutritional Information Per Serving
Calories 289; Calcium 255mg; Carbohydrate 20g; Cholesterol 122mg; Fat 18g; Fiber 1g; Iron 2mg; Protein 12mg; Sat Fat 6g; Sodium 723mg

[peachesncream]

This recipe is a favorite at our house. A great use for zucchini!

And, it makes a good vegetarian main dish.

[Kathy B]

I made that a while back, and I agree that it was quite good. I was a little surprised that it was more like a bread than an entree, although with a cup of flour I should have guessed. That being said, I think it would go great with a simple soup (like tomato) for a light meal. The family really enjoyed the flavor.

[meslgh]

Thanks for the recipe! We had this tonight, and I agree that it is quite good. Furthermore, my almost 4 year old DD (who has gradually gotten pickier, although not truly picky) liked it as well. We used half all purpose flour and half whole wheat pastry flour, which worked fine. Kathy, thanks for the comment that it was bread like. We also followed your suggestion, and had it with tomato soup. Yum.