Zucchini pie isn't the kind of thing you eat once and then forget. With golden brown crust, bits of salty cheese, aromatic onions, and the star player --- farm fresh zucchini for fiber and flavor. One piece in and you'll be asking yourself where zucchini pie has been all your life, and when is the next time you get to have it?
This recipe has since been revised, but it originated in the kitchen of the lovely Carolyn Noto, a pro-level home cook with deep Italian roots and a serious love of food and family. Carolyn taught me much of what I know about being in the kitchen. And boy am I glad she did.
Zucchini pie is a rich and versatile dish. Serve at breakfast, lunch, or dinner time with a side salad in order to keep things light.
Zucchini Pie Recipe
Prep time: 15 minutes
Cook time: 45 minutes
yield = 6 servings
1/2 cup avocado oil (or other heat-tolerant cooking oil)
3/4 cup Manchego cheese, shredded (original recipe calls for Pecorino and is also incredible)
1/2 sweet onion, diced
3 cups zucchini, sliced thin (use a mandolin or spiralizer)
1 cup baking mix (we used Pamela's Gluten Free Baking & Pancake Mix)
2 TBSP dried parsley
1/2 tsp salt
1/4 tsp garlic powder
1/2 tsp black pepper
1. Preheat oven to 350 degrees Fahrenheit. Grease a brownie tin 8"x 8" or a pie dish and set aside.
2. Use a mandolin or spiralizer to thinly slice zucchini. Set aside.
3. In a large mixing bowl, combine eggs, oil, parsley, salt, pepper, garlic powder, onions and cheese.
4. Slowly add baking mix into your wet mixture. Mix until well incorporated and clump-free.
5. Add zucchini to your mixture.
6. Pour mixture into your greased baking tin. Bake for 45 minutes.
7.Let cool at least 10 minutes before cutting pieces in any shape/size you wish. Enjoy!