Wednesday, July 10, 2013

Zucchini Pie from Real Simple Magazine

 I am going to try this tonight.  I read a lot of the reviews and how people changed up the recipe.  So I am going to include a few variations I think our family would like along with the original recipe.

Zucchini Pie



  1. Preheat oven to 350°F. Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan.
  2. Spoon the zucchini mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with vegetable cooking spray.
  3. Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.

One of the other readers had also included a variation to make muffins which sounds good.  She says she freezes them for up to three days after making them. 


  • 1 1/2 cups grated zucchini
  • 2 tsp of onion flakes
  • 1 cup all-purpose flour
  • 1 cup grated provolone cheese (or mozarella cheese)
  • eggs, beaten
  • 1/4 cup vegetable oil
  • 4 tablespoons grated Parmesan
  • 2 teaspoons chopped fresh basil
  • 1 heaping teaspoon baking powder
  • 1 teaspoon  salt
  • 1/2 teaspoon  black pepper
  • 1 1/2 cup to full cup of ham, browned sausage, and/or browned hamburger
  • Handful of diced pepperoni

Use silicone muffin tray and do not overfill.  Be sure to brown the muffins.  Not sure oven temp or length but I will be trying 375 degrees for about 15 minutes and then testing them to make sure done.  

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