Wednesday, November 29, 2006

Zucchini Pie

Zucchini Pie

(I talked about this recipe here)

3 cups grated zucchini (about 1 large or 2 medium zucchinis)
1/2 cup onion, chopped
1 cup all-purpose flour
1 cup Fontina cheese, grated (other cheeses that work well: Swiss, Gruyère, Provolone)
3 large eggs, beaten
1/4 cup olive oil
4 tablespoons Parmesan cheese, grated and divided
1 tablespoon basil, chopped
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 350.
Combine all ingredients in a large bowl, reserving 1 tablespoon of Parmesan.
Pour the mixture into a round pie plate that has been greased or oiled.
Bake at 350 for 45 minutes.
Sprinkle remaining tablespoon of Parmesan over the top and bake for an additional 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 10-15 minutes before slicing.

makes 6 large servings
adapted from: Real Simple


Stephanie said...

Looks wonderful - so fancy, yet so simple.

Elisabeth said...

It is definitely both of those things - fancy and simple. Can't wait for the height of zucchini season to come around again so I can whip up a few of these!