Description
Enjoy the flavors of summer with this delightful Summer Garden Crustless Zucchini Pie. Packed with fresh zucchini, yellow squash, and savory cheeses, this easy-to-make dish is perfect for a light lunch or side dish.
Ingredients
Scale
Zucchini Pie:
- 2 medium zucchinis, grated and squeezed dry
- 1 small yellow squash, grated and squeezed dry
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried basil (or 1 tablespoon fresh)
- 4 large eggs, beaten
- 1/4 cup olive oil
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish or round baking dish.
- Prepare the vegetables: In a large bowl, combine the grated zucchini, yellow squash, onion, red bell pepper, cheddar cheese, and Parmesan.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, pepper, and basil. Add to the vegetable mixture and toss to combine.
- Add eggs and oil: Stir in the beaten eggs and olive oil until evenly mixed.
- Bake: Pour the batter into the prepared dish and bake for 35–40 minutes until set and golden. Let cool before serving.
Notes
- To remove excess moisture from the zucchini and squash, squeeze well in a clean towel.
- Enhance the flavor by adding fresh herbs or feta cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 115 mg
