Zucchini Pie

A savory zucchini pie with a tender filling, simple seasoning, and a golden finish. Perfect as a light main dish or a vegetable side.

This zucchini pie is a simple and flavorful way to turn fresh zucchini into a comforting baked dish. The filling is tender, lightly seasoned, and held together with eggs and cheese for a soft, satisfying texture. It works well for lunch, dinner, potlucks, or as a side dish alongside grilled meats or salads.

Ingredients

• 2 medium zucchini, grated
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 large eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 teaspoon baking powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg, optional
• 2 tablespoons chopped parsley
• butter or oil for greasing the baking dish

Instructions

1. Preheat the oven to 375 F and lightly grease a medium baking dish.
2. Place the grated zucchini in a bowl, sprinkle with the salt, and let it rest for 10 minutes. Squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.
3. Heat the olive oil in a skillet over medium heat. Cook the onion until soft, then add the garlic and cook for 1 minute more. Remove from the heat and let cool slightly.
4. In a large bowl, whisk the eggs and milk until combined. Add the flour, baking powder, black pepper, nutmeg if using, Parmesan, and parsley. Mix until smooth.
5. Stir in the zucchini, onion mixture, and mozzarella. Mix until evenly combined.
6. Pour the batter into the prepared baking dish and smooth the top.
7. Bake for 35 to 40 minutes, or until the top is golden and the center is set.
8. Let the pie rest for 10 minutes before slicing and serving warm.