Crustless Zucchini Pie
Pie which has spiced zucchini, onion, parmesan cheese and more
Crustless Zucchini Pie is a wonderful savory pie made with zucchini, parsley, onions, Cheddar and Parmesan cheese. A simple recipe to make your meal exciting. This dish can make a quick weeknight dinner as well.
You can serve Crustless Zucchini Pie with Baby Corn Cigar Recipe or Stuffed Peppers with Roasted Vegetables Oats and Paneer.
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Serves: 4, Makes 8 servings
2 cups shredded zucchini, liquid squeezed out
1 large red onion, chopped finely
1/3 cup chopped fresh curled parsley
¼ cup chopped fresh basil
½ cup cheddar cheese, grated
3 tablespoon grated Parmesan cheese
2/3 cup whole wheat flour
1 teaspoon baking powder
3/4 cup milk
1 teaspoon olive oil plus extra to grease the pie dish
3 large eggs, beaten
1 teapoon salt
Freshly cracked pepper to taste
- 2 cups Green zucchini , shredded, liquid squeezed out
- 1 Red onion , finely chopped
- 1/3 cup Parsley leaves , finely chopped
- 1/4 cup Basil leaves , finely chopped
- 3 tablespoons Parmesan cheese , grated
- 2/3 cup Whole Wheat Flour
- 1 teaspoon Baking powder
- 3/4 cup Milk
- Olive Oil , as needed
- 3 Whole Eggs , beaten
- Salt and Pepper , to taste
How to make Crustless Zucchini Pie
To begin making Crustless Zucchini Pie, Shred zucchini, put it in a cheesecloth or muslin cloth and give it a good squeeze to remove extra liquid. Preheat the oven to 400°F/ 200°C. Grease a pie dish with olive oil.
Combine zucchini, onions, parsley, basil and cheddar cheese in a bowl.
Sift flour and baking powder in a medium bowl. Add milk, olive oil, beaten eggs, salt and pepper to it and blend well. Combine with zucchini mixture and pour it into pie dish.
Top with Parmesan cheese and bake for about 35 to 40 minutes or until toothpick inserted in the center comes out clean. Mine took exactly 37 minutes. Let it cool on a rack for at least 5 minutes before serving.