Healthy Eating
Zucchini Pie
Description
My oh my, would you look at that Zucchini Pie! Layers of tender zucchini are baked with a creamy filling and plenty of cheese to create a summery meatless main that’s puffy, golden brown, and totally irresistible.
Ingredients
- ½ cup all-purpose flour
- ½ cup white whole wheat flour or additional all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 1 teaspoon kosher salt
- 4 large eggs
- ¼ cup unsalted butter
- ½ yellow onion very thinly sliced
- 3 cups thinly-sliced zucchini ⅛-inch or finer; about 2 medium zucchini
- ½ cup grated sharp cheddar cheese
- ¼ cup plus 2 tablespoons grated Parmesan cheese divided
- Chopped fresh basil optional for serving
Directions
- Place a rack in the center of your oven and preheat to 350°F. Coat a 9-inch deep pie dish with nonstick spray.
- In a large bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder, thyme, pepper, and salt. Whisk in the eggs until evenly combined. The mixture will be very thick.
- In a medium skillet, melt the butter over medium heat. Add the onion. Sauté until the onion is softened and browning in places, about 10 minutes. Let cool for a few minutes, then transfer to the bowl with the flour mixture.
- To the bowl with the egg mixture, add the zucchini, cheddar, and ¼ cup of the Parmesan. Fold to combine, distributing the ingredients as evenly as you can.
- Transfer the mixture to the prepared pie dish, using a spatula to smooth the zucchini slices into an even layer. Sprinkle the remaining 2 tablespoons Parmesan over the top.
- Bake zucchini pie until it is cooked through, puffed and golden brown on top, and a butter knife inserted in the center reveals that it is set, 30 to 40 minutes. Garnish with fresh basil. Let cool for 10 minutes before slicing and serving. Enjoy warm or at room temperature.
