How best to describe zucchini pie? It resembles a crustless quiche in flavour and texture minus the fussy prep. Because the recipe includes flour, oil and baking powder, it forms it’s own crust as it bakes, making it crispier than a frittata. This recipe is the most basic version, to which you could easily add your own variations, like roasted red pepper and goat cheese or mushroom and asparagus.
Ever since our fall harvest left us with an overwhelming amount of zucchini, this version of zucchini pie has become our go-to recipe for quick and easy dinners. Thankfully, a friend advised us to shred and freeze the zucchini in recipe sized portions so all we need to do is thaw a bag of zucchini and add the other ingredients.
Note: if you are starting with frozen shredded zucchini instead of fresh, thaw in a strainer to drain the excess moisture.
3 cups grated zucchini
1 small onion, diced
4 eggs, beaten
1/4 cup vegetable oil
2 tsp fresh basil, chopped
1 tsp worchestershire sauce
2 tsp Frank’s Red Hot sauce
1 cup all-purpose flour
1 tsp baking powder
1 tsp salt
1/2 tsp black pepper
1 1/2 cups shredded aged white cheddar
4 tbsp fresh parmesan, grated
1: Squeeze excess moisture from the the zucchini, and combine with onion, eggs, oil, basil, worchestershire sauce and hot sauce in a large bowl.
2: Sift together the flour, baking powder, salt, and black pepper. Add to the zucchini mixture
3: Add the shredded white cheddar and top with the parmesan cheese.
4: Pour into a 10-inch round glass dish coated with non-stick cooking spray.
5: Bake in a 350 degree oven for 45 to 50 minutes or until golden brown.
6: Allow to cool for 10 to 15 minutes before slicing.
Variations: Omit the worchester and hot sauce, and substitute the white cheddar with your favorite cheese and herb blend.