Zucchini Pie
This easy zucchini pie recipe is a summertime staple! It bakes up golden brown and puffy, with layers of tender zucchini and plenty of cheese.
Foto: Well Plated
Ingredients
- ½ cup all-purpose flour
- ½ cup white whole wheat flour (or additional all-purpose flour)
- 1 ½ teaspoons baking powder
- ¼ teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 4 large eggs
- ¼ cup unsalted butter
- ½ yellow onion (very thinly sliced)
- 3 cups thinly-sliced zucchini (⅛-inch or finer; about 2 medium zucchini)
- ½ cup grated sharp cheddar cheese
- ¼ cup plus 2 tablespoons grated Parmesan cheese (divided)
- Chopped fresh basil (optional for serving)
Steps
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Place a rack in the center of your oven and preheat to 350°F. Coat a 9-inch deep pie dish with nonstick spray.
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In a large bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder, thyme, pepper, and salt. Whisk in the eggs until evenly combined. The mixture will be very thick.
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In a medium skillet, melt the butter over medium heat. Add the onion. Sauté until the onion is softened and browning in places, about 10 minutes. Let cool for a few minutes, then transfer to the bowl with the flour mixture.
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To the bowl with the egg mixture, add the zucchini, cheddar, and ¼ cup of the Parmesan. Fold to combine, distributing the ingredients as evenly as you can.
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Transfer the mixture to the prepared pie dish, using a spatula to smooth the zucchini slices into an even layer. Sprinkle the remaining 2 tablespoons Parmesan over the top.
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Bake zucchini pie until it is cooked through, puffed and golden brown on top, and a butter knife inserted in the center reveals that it is set, 30 to 40 minutes. Garnish with fresh basil. Let cool for 10 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (15% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| all-purpose flour | 0.5 cup | - | - |
| white whole wheat flour | 0.5 cup | - | - |
| baking powder | 1.5 teaspoons | Rp 8.000/100g | Rp 12.000 |
| dried thyme | 0.25 teaspoon | - | - |
| ground black pepper | 0.25 teaspoon | - | - |
| kosher salt | 1 teaspoon | - | - |
| eggs | 4 large | - | - |
| unsalted butter | 0.25 cup | - | - |
| yellow onion | 0.5 | - | - |
| thinly-sliced zucchini | 3 cups | - | - |
| grated sharp cheddar cheese | 0.5 cup | Rp 30.000/170g | Rp 20.912 |
| plus 2 tablespoons grated Parmesan cheese | 0.25 cup | - | - |
| Chopped fresh basil | - | - | - |
*Estimated market prices, may vary by region
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