Zippy Zucchini Pie
From stalwart 14 years ago
- 50 minutes to make
- Serves 4
When you have harvested your zucchini and you realize there is a bountiful amount of the green darlings, here is a delicious savory/sweet pie recipe that you can prepare. I serve this with a main course such as beef, chicken, turkey or pork.
Ingredients
- 9" pie shell shopping list
- 2-1/2 cups zucchini, grated and squeezed of any moisture shopping list
- 1 onion either thinly sliced on a mandolin or finely chopped shopping list
- 1/2 cup grated parmesan cheese shopping list
- 2 Tbsp. granulated sugar shopping list
- 3 eggs shopping list
- 4 Tbsp. all-purpose flour shopping list
- 1 can evaporated milk shopping list
- 1-1/2 Tbsp. softened butter shopping list
- 1/2 tsp. salt and pepper shopping list
- NOTE: I like adding 2 Tbsp. fresh chopped parsley and 1 Tbsp. fresh chopped basil when I blend the zucchini, onion and parmesan cheese with the other ingredients. shopping list
- freshly grated nutmeg for top shopping list
How to make it
- Mix all ingredients except zucchini, onion and Parmesan cheese in a blender.
- Then in a large bowl, gently stir zucchini and onion with the blended ingredients.
- Pour into a 9" unbaked pie shell or you can also make individual sized pies.
- Sprinkle with freshly grated nutmeg.
- Bake at 425 degrees for 20 minutes then reduce to 325 for 30 minutes
- Makes enough to serve 4-6 people.
The Rating
Reviewed by 4 people-
Five forky!
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in Benton loved it
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in Miner loved it
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