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Savory Zucchini Pie

A delightful and comforting zucchini pie that combines creamy ricotta and savory Parmesan, perfect for utilizing summer's bounty.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Key Ingredients
  • 2 medium zucchinis, grated Choose small to medium zucchinis for better flavor.
  • 1 cup grated Parmesan cheese Use freshly grated for better melting properties.
  • 1 cup ricotta cheese
  • 3 large eggs
  • 1 cup all-purpose flour Can be substituted with whole grain or gluten-free flour.
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • to taste Fresh herbs (e.g., thyme or basil), chopped (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a pie dish.
  2. In a large bowl, combine the grated zucchini, Parmesan cheese, and ricotta cheese, mixing until well blended.
  3. In a separate bowl, beat the eggs and then add to the zucchini mixture. Mix thoroughly.
  4. In another bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, and onion powder until evenly distributed.
  5. Gradually add the dry ingredients to the zucchini mixture, stirring until everything is well combined.
  6. If using, fold in the chopped fresh herbs, ensuring they are evenly dispersed.
  7. Pour the mixture into the prepared pie dish, smoothing the top with a spatula.
  8. Bake for 45-50 minutes, or until the top is golden brown, and a knife inserted in the center comes out clean.
  9. Allow to cool slightly before slicing and serving.

Notes

Consider serving with a light salad or tangy yogurt sauce. Great as a centerpiece for summer picnics or family gatherings. Avoid microwaving for reheating as it may make the pie soggy.