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Zucchini Cheese Pie
Food & Drink
This Zucchini Cheese Pie is also crust-less, so that’s an added bonus! This turned out really delicious.
3 cups of grated zucchini
1 small onion, chopped
1 cup of all-purpose flour
1 cup of grated provolone cheese
3 eggs, beaten
¼ cup of vegetable oil
4 tablespoons of grated Parmesan
2 teaspoons of fresh basil, chopped
1 teaspoon of baking powder
1 teaspoon of kosher salt
½ teaspoon of ground black pepper
Preheat the oven to 350.
Then grate your zucchini and cheeses and chop the onion and fresh basil. You can also use cheese that is already grated.
Keep one tablespoon of Parmesan to the side. Put all other ingredients into a large bowl and mix.
Coat a 10-inch glass pie plate or a metal pie pan with vegetable cooking spray and spoon or pour your mixture in.
Bake for 40 to 45 minutes until the top is golden brown. Sprinkle the top with the Parmesan that you put to the side and cool for 10 to 15 minutes before serving.
**Once you grate the zucchini, be sure to squeeze out or discard of any extra juice. This will keep your pie from becoming soggy**