Zucchini Pie

By Chezlamere

Ingredients

• 3 cups grated zucchini
• 1 small onion, chopped
• 1 cup all-purpose flour
• 1 cup grated provolone cheese or any cheese combo that is avail
• 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
• add any spice mixture from clubhouse that you may have. Greek mixture and Chili tamarande, or roasted garlic and peppers
• chop up any leftover meat that's handy....as in ham, taco meat, rottiserie chicke, etc and add...just replace with total amount of zucchini maybe 1/2 - 3/4 cup.

Details

Servings 6
Preparation time 15mins
Cooking time 80mins
Adapted from realsimple.com

Preparation

Step 1

Directions

I have made this many times gluten free by substituting flour mixture with a gluten free one and adding a pinch of xantham gum if your particular mixture doesn't have it in it's content mixture.

Preheat oven to 350°F.

"Put shredded zuc into a tea towel and squeeze the liquid out by twisting the tea towel with hands at opposite ends of the towel,,,,then twist."
Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan.

You will think the batter is way to thick....it's not. Don't be tempted to add any liquid to it...it should be very thick and gloppy

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.

Make sure your pie doesn't look wet at all before removeing from oven. Depending on how much liquid was removed from the zucchini before adding to mixture, I always err on overcooking It. It sucks if it's soggy. And this is wonderful cold the next day. Perfect finger food for the car for munching on. I've made this countless times. It's pretty hard to screw up. I actually like it cold the next day.